Tag Archives: tart

Butter-Rum Pecan Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Butter-Rum Pecan TartThis Butter-Rum Pecan Tart was published many, many years ago when Bon Appetit magazine was published out of Los Angeles.  They printed one subject books gathered from the magazine in many different categories.  This recipe was from their Pies and Tarts book.  Although several of my recipes appeared in these books, this is not one of mine and I don’t know who it is from because they weren’t credited. Continue reading

Raspberry Mascarpone Tarte Tropezienne

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Raspberry Mascarpone TropezienneThere’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan.  It’s worth the read and I encourage you to take a look.  However, I don’t use her recipe.  I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading

How to Make Lemon Curd

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photo of lemon curdDue to the confusion over adding the gelatin in last week’s blog,  I thought it might be a good idea to post a complete tutorial on Lemon Curd.  This actually applies to most curds I  have made with the exception of the Cranberry Curd which does not need a  boost from gelatin because it has a lot of natural pectin which sets it.

When I first started making large batches of Lemon Curd at the bakery, we piped it into small pastry cups for petit fours.  I noticed that towards the end of each piping bag, it would lose its stiffness.  So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped.  I find it makes all the difference in the world and use it in all of my curds today. Continue reading

Torta Rustica – A Savory Italian Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Torta RusticaThis Torta Rustica is a savory Italian pastry which I am assuming means Rustic Tart.  Its memorable crust holds a filling of spinach with cheese, eggs, onions and bread crumbs to bind it.  It is layered with red peppers, artichokes and provolone.  It is hard to go wrong with these ingredients.  The one caveat here is to thaw the spinach completely and squeeze all the water from it.  It is important it is dry when combined with the other ingredients.

We would squeeze 30 pounds of spinach to make 12 Torta Rustica at a time.  No matter how long we thawed the spinach it would be freezing cold when we squeezed it.  We would keep a bowl of warm water next to us to dip our hands into to  warm them as we prepared the spinach. Continue reading

Triple Chocolate Heart Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate Heart TartTriple Chocolate Heart Tarts – gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentines dessert?  When I had my bakery, we made so many of these both for Valentines day in these adorable tart shells and during the year when we made them in 12” European tarts it was amazing.  What’s “so many” you ask.  What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice?  If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!

Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling.  The majority of the filling is poured over the bottoms and allowed to set up in the cooler.  The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate.  The finish I have used here is the one we used at the shop.  The rosette is piped on with a bit of buttercream which we always had around.  I have included a chocolate ganache if buttercream is not to be had. Continue reading