The Art of French Pastry

The crumble has to be fully baked; using raw crumble would be fatal, as the juice would soak through and prevent i ...

I like to use Pâte Brisée for this baked fruit tart because of its nice flaky texture. It does not ha ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte Brisée | One 9-inch crust (½ recipe, about 350 ...

123 / 10 ounces) Ripe Italian or red plums | 800 to 900 grams | 1¾ to 2 pounds Streusel, made with hazeln ...

teaspoon METHOD DAY 1 Mix up the dough. Refrigerate overnight, then roll out and line your tart pan or ring. Let ...

DAY 2 1 Preheat the oven to 325°F/160°C. Following the directions, line the dough with pie weights and ...

browned. 2 Turn up the oven to 375°F/190°C. 3 Wash the plums and dry them with a paper t ...

half lengthwise and remove the pits. Then, using a paring knife, make a lengthwise incision about ¾ inch ...

standing up slightly with the incised end sticking up. It is very important to pack the tart very tightly ...

Cut the Italian plums in half lengthwise and remove the pit. Then using a paring knife, make a lengthwise incision ...

¾ inch long in the middle of the end of each half. 6 Mix the cinnamon with the granulated sugar in a ...

beginning to color and the crust is baked crisp. Remove from the oven and cool on a wire rack. Once co ...

but not mushy or soupy. STORAGE You can leave the tart out at room temperature for 1 to 2 days. You can also re ...

advise you to freeze this tart. JACQUY’S TAKEAWAYS >> You can definitely use all kinds of plums for this recipe. T ...

the less sugar you will need to sprinkle on them. But never use old or out-of-season plums to make a plu ...

seasons and you will get the best results. You can use frozen plums—just let them defrost for 45 minutes in a refrige ...

for that matter). ...

CHOCOLATE TART/TARTE AU CHOCOLAT WITH NOUGATINE TOPPING ...

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YIELD | ONE 9-INCH TART 2-DAY RECIPE No pastry book should be without a chocolate tart recipe, and this one ...