The Art of French Pastry

middle and the teardrops around it with the skinny tails facing the center like petals of a flower (SEE ILLUSTRAT ...

should be set and stiff enough to cut cleanly. Keep the tart refrigerated, but take it out of the refrigerator ...

TROUBLESHOOTING THE LEMON CREAM DID NOT SET UP: The mixture was too warm when you added the butter, causing the but ...

the bowl in a bowl of ice and whisk until you see the mixture come together. Blend with an immersion blen ...

very slightly in the microwave for 5 to 10 seconds only at full power. Blend with the immersion blender; ...

After that the tart and especially the meringues get soggy. JACQUY’S TAKEAWAYS >> You can substitute other typ ...

like passionfruit for lemon juice and make different types of citrus or exotic fruit creams using this ...

contributes a distinctive lemon oil flavor that some people really like and others don’t. Never use aluminum pans ...

unsafe to eat. MERINGUE PLACEMENT ...

ALSATIAN SOUR CREAM AND BERRY TART / TARTE AU FROMAGE BLANC ET ...

AUX FRUITS ROUGES ...

...

YIELD | TWELVE 3 × 1– INCH TARTS 2- OR 3-DAY RECIPE Every Alsatian pâtisserie serves tarte au fromage blanc ...

a light baked cheesecake mixture. Some chefs place raisins on the bottom of the tart. I prefer to use a be ...

flavor. In Alsace, the making of fromage blanc goes back centuries. It is also very popular in the north of ...

water would drain off. The firm cheese that remained in the strainer would then be mixed until smooth ...

flavor. Although tarte au fromage blanc is always served at room temperature in Alsace, I think that this ada ...

BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Eq ...

metric weights 12 small tart rings, individual tart pans, or ramekins 1 small mixing bowl 1 medium saucepan 1 ...

1 medium stainless steel hand whisk 1 medium chef’s knife KitchenAid or stand mixer fitted with the whisk atta ...