The art of french pastry phần 336
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cometoroom
temperature:
Digitalscale,setto
metricweights
EquipmentforPâte
Brisée
1smallparingknife
1mixingbowl
1woodenspoon
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Theamountofwaterthat
oozesoutoffruitwhen
youworkwithitinpastry
dependsonthemolecular
structureandcellwallsof
thefruit.Strawberries,for
example,willreleasealot
ofwatercomparedto
apples.Theseareall
thingsthatyouneedto
takeintoconsideration
beforeexperimentingwith
differentfruitsandpastry.
Plumsreleaseafair
amountofwater,
especiallyiftheyarenot
completelyripe.Forthis
reasonIrecommendthat
youuseripefruit.Asin
jam,goodripefruitmakes
goodpies.
Whenyoumakeafruit
tartwithstonefruitslike
plumsyoumusttakecare
tofillthetartshellwithas
muchfruitasyoucan
squeezein.Asthetart
bakesthefruitlosesalot
ofvolumeasmuchofits
liquidevaporates.Theway
wecuttheplumsalso
affectstheoutcomeof
thetart.Wemakeasmall
incisioninthetopendof
eachhalftoallowwater
toescape.Ifyoujustcut
theplumsinhalfand
don’tmaketheincision
theyretaintoomuch
water,whichwillmake
thetartsoggy.
Sincethejuiceswillbe
releasedduringthebaking
process,youneed
somethingtoabsorb
them.Iusuallyusebaked
nutcrumbleorStreusel.
