Flavorings for Tarte Crusts

Discussion in 'Pastries & Baking' started by kokopuffs, Sep 24, 2013.

  1. kokopuffs

    kokopuffs

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    Alright, so my pate brisee has come together (no pun) and I'm looking to add some flavoring to it using extracts like black walnut, cherry, rose water and whatever.  What is a good starting point as far a measurement is concerned:  1/4 tsp, 1/2 tsp or what?????
     
  2. siduri

    siduri

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    My humble opinion, rely on butter as a "flavoring" - less is more.  If you want something else, I'd use the real thing - ground walnuts for instance, rather than extract.  Or grated lemon peel.  The Linzertorte, if i remember, uses ground nuts in the crust.  For a tarte, it might be a nice touch, with a good subtle flavor and nice texture. 
     
  3. phatch

    phatch Moderator Staff Member

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    Citrus is good.

    If you're going to fill it with savory things certain spices and dried herbs can be interesting too.