The best sour fruit dries in your mouth, not in your hands, and the fullness perfectly complements your chosen fruit. Bakers have developed tricks to cook the perfect sourdough piece and to keep it from absorbing moisture over time. Also, saturation can play a symbiotic role in protecting the crust as well as preserving fruit health. So here are 10 great secrets to making the best tart crust and filling for any type of apple.
#1: Butter Cubes
Cut 1/2 cup of butter into small cubes before mixing in a blender with 2/3 cup of confectioner’s sugar. The cubes of butter will keep melting immediately. Here the tart fruit lends a silky smoothness to the crust. Add the yolks of 2 eggs, a gram of salt and 2 cups of flour.
#2: cake flour
For 2 cups of all-purpose flour, substitute one cup of cake flour. The cake flour bakes faster, capturing the moisture inside, which will give your tart fruit the softness you want inside; with a pasty texture on the outside.
#3: Almond Cream
Instead of filling the custard, using almond cream (not to be confused with almond flour). Mix 1/2 a cup of butter cut into small cubes with 1/2 sugar. Add 2 egg yolks and 1.5 cups of almonds. To enrich the flavor, add rum or almond flour with 2 cups of white almonds. Once cooked, the almond cream will adhere to the tart crust of the fruit, keeping it from absorbing the moisture from the fruit.
#4: Cream cheese
Pastry cream is heavenly with fresh fruit, but it can make your sour slice soggy. Protect the crust melting chocolate crust and put it on before filling the tartar (or use ganache as described in #9). Make your pastry cream by mixing together 1/2 cup sugar, 1 egg and 3 egg yolks and 1/4 cup cornstarch. Bring 2 cups of milk to the boil with 1 tsp of vanilla, then mix in half the egg before mixing everything together. This will prevent the eggs from cooking immediately. Bring the mixture to a boil, then cool. Make sure to cover the top with plastic-wrap as this will prevent a dry crust from forming. the summit
#5: The best of both worlds
If you’re looking for a lighter version of almond cream, but something thicker than cake cream, consider Frangipane, a filling that will protect your crust while providing a tart fruit with a creamy center. Mix only half of the almond cream with the pastry.
#6: Fruit Crème Mousseline
Add fruit flavor to your tart fruit filling by turning an ordinary mousseline into a fruit crème. Use 2 cups of fruit puree instead of milk, bringing the boil. Mix 2/3 cup sugar, 1 egg and 3 yolks together, add 5 tbsp cornstarch and continue whisking. Four half of the hot puree mixed in the egg and finally transfer everything back to the pot, cook until it thickens. A lump of egg will prevent this.
#7: Glaze
Whether you’re making fresh fruit stew or toasted fruit, a fruit glaze adds brightness and sweetness to the slow fruit. Make a simple testa by placing the jam in the microwave until it becomes liquid. Brush the fruit. Peach jam works well with many types of fruit.
#8: Temperate Oven
Different fruits will cook at different temperatures. For apple or pear tarts, return to 375°F for one hour. For the plum and peach tart, return to 300°F for 30 minutes. For pre-cooked sour shells, return to 400°F for 15 minutes. And consider all cooking times as recommendations only. The fruit or pastry work is very strong, golden, bitter.
#9: Ganache
For fresh fruit tarts, consider making ganache instead of a simple chocolate crust. Chop 8 oz of chocolate into the flavor of your choice (milk, dark, white). Bring 1 cup heavy cream to a simmer. Allow the milk to melt the chocolate, then stir with a spatula. For the cream version, place a bowl of hot ganache in a bowl of cold water to help it cool. at the same time they will beat the furry. Do not turn the whip or ganache butter.
#10: Pancake
If you don’t have sour cream, you can cook a mass of almonds with cream to keep them from rising. If you want a flat tart dough for a cold filling, layer the pie crust with parchment paper, then pour the dry beans over the dough in the baking weight.
And open tips on baking bakery-quality bread at home , finger food party foods, and 10 delicious barbecue recipes.
Report:
Peterson, James: “Baking: 350 recipes and techniques, 1,500 photos, one baking education.” Ten Volo Press, Random House, New York, NY.
