Prepare and produce pastries 101: Short pastry making Tarte Bourdaloue.
We used the rub in method then all gave up (including chef) and used the mixer with the paddle attachment. I think he realised we would all take too as it was a cold morning and our butter was hard as a rock. We sifted the flour and sugar on our bench and then added our cold butter which was cut into small cubes. Rubbing with the tips of our fingers (you can do this also in a food processor or a mixer with the paddle attachment). Once the mixture resembled fine breadcrumbs and there were no lumps of butter throughout we added some lemon zest for flavour. Next we made a well in the centre and poured in our eggs and vanilla in and combined it all using our hands, kneading lightly into a log shape. You have to be very careful here not to overwork the dough as you don't want it to shrink when it is being cooked. We then glad-wrapped our little pride and joy and placed him in the fridge to rest. He can also be frozen at this stage for up to 2 months.
For our filling we poached some pears in sugar syrup (equal parts sugar and water), lemon zest and vanilla, made almond cream and used some tinned pie filling to see the difference between home made and canned. Home made was so much better!
After our dough had its time in the fridge we rolled it out and lined out tins.
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| Ready for delicious goodness. |
We then filled some with almond cream and topped them with the sliced poached pears and with the others we mixed together almond cream and apple pie filling and filled our tarts. We then topped these with slivered almonds ready for the oven.
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| My Little boys ready for the oven. |
We baked them at 180 degrees celsius until golden and cooked on the bottom. The pear tarts took less time then the apple tarts.
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| Mmmm warm pear tart straight from the oven anyone? |
After they came out we glazed them to give a nice shine for that extra professional look :)
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YUMO!!
Nice pastry, did you taste it :) (Sorry had to do it)xx
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