Debbie
774 posts
Jul 25, 2005
6:01 PM
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Hi Bryanna,
I made these fruit tarts last weekend for our summer party. There are from your recipes. These are French. I saw them a lot in French bakeries.
The tart shells are from your low-fat oil pastry with corn flour (sweet version) recipe. I baked them blindly first. The cream filling underneath the fruits is your Cashew Pastry Creme. The fruits are fresh strawberries, kiwi, and blackberries. I also used canned Mandarin oranges.
The only problem is that they became soggy after a few hours. I wonder if it is because of the jelly topping (I used apricot preserves and lemon juice, a mixture from your French Strawberry Pie recipe) that made them shiny. Or is it because of the fresh fruits? Do you know what I should do so they won't be soggy next time? Should I apply the jelly mixture at the last minute before serving?
When we ate them after they were made, the shells were still firm. But after sitting a few hours (even refridgerated), they became soggy. But they are very very good and pretty for a party!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 25-Jul-2005 6:04 PM
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Bryanna
Owner/Moderator
1075 posts
Jul 25, 2005
10:35 PM
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They are beautiful! You are a master of dessert-making, Debbie! Alas, I don't know any way to prevent sogginess with fresh fruit tarts-- they have to be eaten as soon as possible, as far as I know. Maybe someone else knows a secret remedy for this??
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"To look like a goddess, eat like a peasant." Karen Andres
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kourtney
82 posts
Jul 26, 2005
6:18 AM
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Those are beautiful!
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Debbie
776 posts
Jul 26, 2005
4:46 PM
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I am learning it from you, Bryanna! Yes, I like to make desserts and have good successes but still don't know how to make bread very well.
Even when I used my bread maker, it is a hit and miss. The other night I made whole wheat bread that I made before with my bread maker. It collapsed in the middle. There was a big sink hole in the middle of the bread. At first, the dough looked good and was very high (during the rising part). Then, suddenly the middle collapsed. I didn't know what's wrong since I used the same recipe. I threw the bread away.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 26-Jul-2005 4:46 PM
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Bryanna
Owner/Moderator
1077 posts
Jul 26, 2005
4:52 PM
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Try using less yeast next time-- the dough can actually rise too high and then fall.
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"To look like a goddess, eat like a peasant." Karen Andres
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kourtney
83 posts
Jul 27, 2005
6:17 AM
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Debbie, have you read the Laurell's Kitchen Bread Book? It's been through a few editions, so you should be able to find it at a library. In any case, it has lots of advice about bread-baking (all of its recipes are whole grain) and a very funny section about early failures called How to Slice a Brick.
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Debbie
777 posts
Jul 27, 2005
7:22 AM
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I have been thinking about my failed bread these last few days. I think I found out what I did wrong. I put too much water. The recipe says 1 3/8 cup water and I think I measured 1 3/4 cup less 2 Tbsp. I should have measure 1 1/2 cup less 2 Tbsp. The 3/8 cup measurement threw me off.
I haven't seen Laurell's Kitchen Bread Book. I will look for it in my library. Thanks for the tip.
Cooking potatoes and baking bread is really not my cup of tea. Maybe because I am no Irish. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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