Tag Archives: brown butter

Brown Butter Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Browned Butter TartsBrown Butter Tarts are the most sold desserts at the restaurant. They are not at all difficult but making as many as we sell, can be daunting.  I make these using 3 3/4  x  1/2 inch tart shells with removable bottoms. However, at home, for my shells do not have the removable bottom and they work fine for these Brown Butter Tarts. We originally used  4 1/4 x 1/2 inch tart pan but it proved to be too much with the ice cream so we reduced the size of the tarts.

This recipe features an updated version of the individual press in crusts that were used for the Banana Caramel Rum Tart.  It eliminates the need for two pieces of dough to make one shell lessening the possibility of the two pieces separating where they meet. The shells can be pressed in and frozen months ahead of time if well wrapped.  These tart shells require no rolling out.  They are simply pressed into the shell. Continue reading

Better Butter for Baking

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

ButterButter has long been known for its qualities in baking.  When it comes to baking, there is no fat as flavorful, rich and satisfying.  There is no other fat that can duplicate its properties when baking.

Butter is literally made from the cream that rises to the top of milk.  It has been around from the beginning of recorded history.  It’s story goes back about 4000 years ago when a nomad tied a bag of cream to this horse.  After a day of riding, the cream had been jostled all day and when he opened the bag – low and behold – butter!

Butter is made by beating or churning cream until the it separates into a semisolid and a liquid.  If you care to experiment, it can be made at home by whipping 40% or heavy cream until the cream separates and it turns into a solid and a watery component.   I was renowned at one position for having turned 16 quarts of cream into butter by simply forgetting it while it was whipping.  It became known as “Helen’s Butter”.   While the chef was initially, shall we say irritated, the good news was, we used every bit of it!  So all turned out well and I was back in his good graces.  In fact, he loved telling the story! Continue reading