Tarts

Discussion in 'Pastries & Baking' started by mckenzie, Apr 3, 2013.

  1. mckenzie

    mckenzie

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    I just started my baking and pastry class and going into it, I wasn't to excited because every time I try to bake at home it never works out. But after my first week in the class I had more confidence to bake at home. After learning how to make fruit tarts and cream tarts I made two at home and was so happy that they both came out delicious. I am now very excited to learn more from this class! But I think I will still stay with cooking and savory food! What would you rather do cook or bake, and why?? 

    love to hear your guys answers!! thanks :)

      Chocolate Cream Tart

    Peach Tart 
     
  2. willtherebefood

    willtherebefood

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    Wow, they both look yummy. The class must be paying off!! :)). I'd rather bake. Baking is more challenging, to me. So many things can go wrong, but when it works out, it feels so good. Plus I like baking better because I have a sweet tooth.
     
  3. african berrie

    african berrie

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    The choclate cream tart look delicious.

    I also prefer baking as one can be creative when baking. That smell of a freshly baked bread is yummy.
     
  4. futurebaker

    futurebaker

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    Baking all the way!! I am a major sweet-a-holic, and love the challenges of taking on a recipe, whether it is the best or not. 

    I love the chocolate tart :) Looks delish!! I remember my culinary arts class had to do a catering for 300 people with small tarts. It was the most stressful day of my life! Usually when the entire class doesnt pay attention, we get yelled at like a sergeant in the military haha! 

    I wanna pick that all back up sometime when I get some ingredients!!! :D
     
  5. siduri

    siduri

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    I prefer baking.  As I've said before, baking has more magic to it.  You start with white dusts (flour, sugar, salt, etc) and some grease (butter) and some liquids (milk, water, etc) and other assorted things (cubes (chocolate) round squishy balls of liquid (eggs) etc) and end up with something entirely different.  A piece of meat stays a piece of meat, a string bean remains a string bean, but the final product of baking bears no resemblance at all to it's ingredients. 

    Plus, equally important, i like the taste!  But not only of the final product, but i taste every step of the way (butter and sugar creamed together, yum - add eggs and mkae it fluffy, yum again - add the chocolate and flour, yum again. 

    And finally, i like the kind of movements you do more than those of cooking (mixing, stirring,. beating, rolling, crumbling, rubbing, etc, as opposed to cutting, prodding with a fork, turning, tossing) 

    I spent my childhood making mud cakes from various kinds of dirt and in winter, snow (sugar) - dark black dirt (chocolate) light sand (flour) etc.  No0thing more relaxing than mucking around with batters/img/vbsmilies/smilies/smile.gif

    P.s. i notice you posted this question here in the baking section - if you posted it in the food and cooking section you'd find most people saying the opposite - note that this section always has the fewest posts and threads. 

    Very nice tarts, by the way, gratifying isn;t it?  All you really need is a GOOD recipe. 
     
  6. futurebaker

    futurebaker

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    That was a beautiful comment on baking :) I remember when I was making mud pies and using the easybake oven as a little girl. I always loved to watch Good Eats and Unwrapped.

    Its amazing how much of an impact food can make on my life :) Like siduri said, baking has more magic to it, and I perfer to work with magic and change one thing into another unrecognizable beautiful work of art!! :D
     
  7. kokopuffs

    kokopuffs

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    I'm with you, Siduri, and I've had to learn baking on my own along with a little help here at C.T..

    Some members at this baking forum state, fwiw, that their "go to" recipe is the one for a strawberry tart that's listed in the TIME-LIFE book entitled THE COOKING OF PROVINCIAL FRANCE.  I love that recipe and it's not really complex, either!

    @McKenzie:  which brand of tart pans are you using?
     
    Last edited: May 21, 2013
  8. kokopuffs

    kokopuffs

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    And McKenzie, your tarts look great!   /img/vbsmilies/smilies/bounce.gif/img/vbsmilies/smilies/rollsmile.gif/img/vbsmilies/smilies/smile.gif
     
  9. goldilocks

    goldilocks

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    Gosh, they look lovely!!
    I have only recently got into baking and I am loving it. I really really enjoy cooking though. It's a tough call.
     
  10. siduri

    siduri

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    Yeah, kokopuffs, that would be me  I made that over 40 years ago, when i was just a college student, and it was my first attempt at baking something more complex and sophisticated than the old betty crocker cookbook (though i think those cakes and all are very good recipes for learning, and even for eating).  It took me a whole day (i was following precisely - the refrigerate the dough 3 hours, then have to let it sit a bit to soften, beat it with the rolling pin, etc - then little by little i started making it simpler - if the dough is made right, it's much easier to roll out immediately, cracks less, etc, and you take less time.  Now i did two of them to take to a dinner and it took me about 2 hours in all, and i;m out of practice.)  I made it a couple of times that summer and then when my friend married i offered to make the sweets for the wedding (not the wedding cake) and made small tarts with the same recipe.  The time life cooking of the world series and julia childs mastering the art books were the first books that opened up my abilities beyond what i could do before.  . 
     
  11. kokopuffs

    kokopuffs

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    Read this!
     
  12. siduri

    siduri

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    Here are my tartes


    I made them a couple of weeks ago for a dinner I went to.  This is the time/life cooking of provincial france recipe, but with cultivated strawberries, not the wild ones.  They were perfectly in season and the tartes were amazing.  Redcurrant jelly, strawberries, bavarian cream and pate brisee, what could be better? 
     
  13. kokopuffs

    kokopuffs

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    I'm having difficulty with using red currant jelly.  It seems to break; once applied to the fruit, it seems to liquify and run all the way down to the serving platter.
     
  14. siduri

    siduri

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    Do you heat it kokopuffs?  i actually bring it to the boil and let it reduce, simmering for a couple of minutes.  THEN i let it COOL before painting on the berries with a large brush.  The cooling is important, i discovered, because that same thing used to happen to me.  I thought it was the jelly, but then after some time i realized it was the strawberry juice.  If the jelly is hot it makes the strawberries release liquid.  And if the jelly is slightly reduced, there is more pectin and sugar and it tends not to stay where you put it.  Don't cool too much or it will be lumpy.  I think it also helps to only barely hull the strawberries, so the skin remains intact, since if you cut or break the strawberry in taking it off, it will also leak juice.
     
  15. kokopuffs

    kokopuffs

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    Thank you!
     
  16. kokopuffs

    kokopuffs

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    As to the s'berries, seems like we can only get, in the deep south, the giant ones and try arranging those in an attractive style onto the tart.