chocklateer

Thank you all for your suggestions and ideas. However, I had to come up with whole pies/tarts to be cut into individual portions( a new mandate for the restaurant) and the chef wanted Fruit/Berries only. So, I made two fruit tarts for the chef: an open faced one that held its shape(I used tapioca and stewed the rhubarb and strawberries first before mixing with apple); and I remade a version of the free form tart but held within the conforms of a removeable bottom tart pan also with tapioca. The chef said the first tapioca pie was too 'gelatinous'(go figure...he's the one that suggested I try putting gelatin in the pie) and he approved the second 'remake' of the free form with tapioca but wanted it with less streusal. As far as I know, tapioca must be baked 'inside' and shouldn't be directly exposed. I can't remember where I read that...but I read it some where. So, I've gone back to the original with slight alterations as per a recipe I found in RSB's "Pie and Tart Bible": I toss the fruit/berries with sugar; strain the juices that have accumulated after 10 minutes or so; add butter to the juices and reduce by half; toss the fruit/berries with cornstarch add the reduced juices; spoon the mixture(with as little of the liquid juices as possible) into the unbaked crust; fold over the pastry(so it's sort of like a crostada); eggwash the top and then bake the tart(topping with a hand full of streusal half way through). At first I was letting the filled tart rest for a half hour or more in the fridge before baking but this proved to produce a soggy underbaked bottom of the tart. Each time I make the tarts I never really know if it's going to work or how its going to turn out as different fruit/berries with different water contents, diferrent ripeness etc., produce a different filling. It's been a little bit frustrating to say the least...and my confidence too is a little frazzled. Is it normal to go through such growing pains when creating a new dessert item? I have created new desserts in the past but I created them as to what I wanted to create..ie., from a recipe or idea that inspired me...or from my own vision. But trying to create a dessert for someone who is not a baker/pastry person and only knows what they want(or think they know what they want and their idea seems to keep changing) combined with my rookie skills(I've only been doing this professionally for two and a half years)has proven an unsettling challenge. Anyway, I just want to thank everybody for their help and let you guys know where I went with my tart dilemmna and how it has turned out thus far. By the by, this forum is so great I wish I had found it earlier!!! D.

WOW! That cake is amazing!!! I thank you too for all the helpful cake decorating/tiering tips you've posted. I, myself, studied a very condensed intense but shorter pastry program and then started working in the pastry department of a restaurant upon graduating. I've worked there for two years and a bit now and for the most part I've been on my own: researching/creating menu items, specials and wedding cakes! So I really appreciate you sharing your expertise/experiences! D.

Thank you for the suggestions! Unfortunately, for some reason my Chef dislikes almond cream/frangipane tarts(personally, I love to make and love to eat them!) so that ix-nays(sp) that idea...ofcourse unless I can change his mind with some fabulous recipe... I have a copy of Payard's book at home; so I'll take a look. And I like the clafouti idea. Also, today I tried adding instant tapioca...with a little better results. I wish I could do individual rustic fruit tartlets because they were really good, really easy and ooziness wasn't an issue. It's my Friday today, and the Chef's not in till Tuesday so I'll experiment next week with these ideas and see what he says. Wendy, how do you hollow out puff pastry tart shells and fill them? Are they shaped like vol-au-vent? I think I'm missing part of the picture. Thanks again , D

cool: Hello fellow passionate pastry pals! I am a newbie to the gullet or atleast to 'posting'. I have been perusing and learning and 'hmmm'ing over others' postings for the past month or so. Thankyou all for some great tips and recipes! I am hoping someone can help me out with a challenge I am having at work. I am in need of ideas/suggestions /recipes for a seasonal fruit tart that will hold it's shape when baked, portioned and reheated for service. Last year, at the restaurant where I work, we did individual tart(lets): seasonal fruit tossed with cornstarch, sugar, zest, baked in a pie dough shell and topped with a streusal. They held up well and tasted great. Customers loved them. However, the restaurant has changed its concept just recently and in the dessert department that translates to whole pies/cakes/desserts portioned. I've been doing a seasonal fruit crostada/torta(free form tart) using puff pastry(scraps) and the fruit/cornstarch/sugar/zest combo topped with streusal. Sometimes I cook the fruit out a little before baking sometimes I just toss the mixture and bake it as is. However, the presentation/portion size is inconsistant as some fruit mixtures spread out more/are more juicy. Thus, the chef has asked me to come up with a Fruit Tart that holds its shape, isn't juicy and doesn't have fruit falling out of it. I was thinking of using a pate brisee dough for the shell. I'm reluctant to use a lot of cornstarch and overcook the fruit...it reminds me of tinned pie filling...yuck! And I'm not keen about the uncooked fruit covered in gelatin glaze concept(which wouldn't reheat anyway)But I am stumped! If anyone has can help, please do!!! D