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Today's tarte.

post #1 of 12
Thread Starter 

Hope you like.  Fanning the apple slices takes time and discipline and I'm getting "there".   8)

 

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)
 
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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 12

Nice looking tarte Koko !

 

I read in one of your posts that you use the Ruhlman formula , is that what you did here ? 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 12
Thread Starter 

Yes, as far as the recipe goes for the crust.  3:2:1 actually 6:4:2.  Otherwise for the layout I use Peterson's book BAKING page 170 for apple tart.

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

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 #4 of 12
Great, that's what I use.

You really should be showing us more of your food.....you've been hiding from us ......

Very nice pics !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 12
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

Great, that's what I use.

You really should be showing us more of your food.....you've been hiding from us ......

Very nice pics !


8)  Take a look into my profile to see the bacon I've made.

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

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 #6 of 12

Spectacular.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 12
Thread Starter 

The apples imho need to be sliced more thinly.  That way they'll be easier to fan and make the look more attractive.

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

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 #8 of 12
One thing I've learned with those types of tartes, you want it looking fanned but it needs to look rustic at the same time.

Btw your pics are great. I have said this once and I'll say it again, I've always wanted to make bacon . It's not "if" but "when."
There are quite a few here at CT that make it .

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 12
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

...I've always wanted to make bacon . It's not "if" but "when."  There are quite a few here at CT that make it .

There is a HUGE awakening in this country for making bacon and fermented meats like coppa, breseaola, capicola.  The USDA is finally loosening up when in comes to fermented meats covered with the same mold as camembert and brie: penicillia mold.


Edited by kokopuffs - 4/29/14 at 9:13pm

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

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 #10 of 12

Phew, nice.

post #11 of 12
Thread Starter 

Using a small offset spatula, placement of the fanned apple slices went really fast.  using that offset spatula really makes a difference.

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

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 #12 of 12

Hi there,

 

Here is the french apple pir recipie i've found : it is clear easy to make ;)

 

http://www.pillsbury.com/recipes/french-cranberry-apple-pie/dd3c422a-a952-4b4d-b2c3-794d98ba3a9d

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