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Flavorings for Tarte Crusts

post #1 of 3
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Alright, so my pate brisee has come together (no pun) and I'm looking to add some flavoring to it using extracts like black walnut, cherry, rose water and whatever.  What is a good starting point as far a measurement is concerned:  1/4 tsp, 1/2 tsp or what?????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 3

My humble opinion, rely on butter as a "flavoring" - less is more.  If you want something else, I'd use the real thing - ground walnuts for instance, rather than extract.  Or grated lemon peel.  The Linzertorte, if i remember, uses ground nuts in the crust.  For a tarte, it might be a nice touch, with a good subtle flavor and nice texture. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 3

Citrus is good.

 

If you're going to fill it with savory things certain spices and dried herbs can be interesting too. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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