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Chris Hennes

Apricot Tarts and Pies

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I forgot how much I love baking... last week's blueberry pie adventure left me wanting more, but my produce supplier was out of the gallon bags of blueberries. The apricots looked good, though, so I bought a few pounds. Now, I'd like to make either a pie or a tart with them: recipe suggestions? I don't think I've ever had an apricot pie, but I'm pretty sure at some point in the past I've had some apricot tarts. And I think Beranbaum's got a recipe in The Pie and Pastry Bible: has anyone tried it?


Chris Hennes
Director of Operations
chennes@egullet.org

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I forgot how much I love baking... last week's blueberry pie adventure left me wanting more, but my produce supplier was out of the gallon bags of blueberries. The apricots looked good, though, so I bought a few pounds. Now, I'd like to make either a pie or a tart with them: recipe suggestions? I don't think I've ever had an apricot pie, but I'm pretty sure at some point in the past I've had some apricot tarts. And I think Beranbaum's got a recipe in The Pie and Pastry Bible: has anyone tried it?

I made one a few summers back that I really enjoyed- started with a basic thin, creamy french lemon tart (tarte au citron), then nestled halves of poached, peeled apricot across the top. After baking, I sprinkled the top with raw sugar and bruleed it. Lemon-apricot-caramel.....really tasty.


Torren O'Haire - Private Chef, FMSC Tablemaster, Culinary Scholar

"life is a combination of magic and pasta"

-F. Fellini

"We should never lose sight of a beautifully conceived meal."

-J. Child

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Every year during apricot season I make an apricot tart that starts with a shortbread crust to which I add toasted hazelnuts. I bake the tart shell, let it cool, then add a nice layer of cooled, stiff creme patisserie. If you can find it at your local liquor store/liquor section of your market, add some apricot liqueur to the pastry cream.

Next, add some halved apricots on top of the tart. Sometimes I poach the apricots in a simple syrup with a vanilla bean, sometimes I'll add some sweet wine to the poaching liquid, other occasions I'll just add raw apricots to the tart. You can also go retro and broil halved apricots before adding them to the tart. Generally, if I'm cooking the apricots I do that separately and then add them on top of the pastry cream in the tart shell.

It's a pretty simple recipe, but one that gives you pure apricot flavors along with buttery, flaky pastry and a bit of texture from the hazelnuts.

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I have made some very good apricot pies with fresh apricots. When I lived in Santa Fe, a neighbor had a tree that produced lovely fruit with very thin skins. Of course, I was lucky enough to get big sacks of dead-ripe fruit handed to me when they couldn't handle it anymore. I made the pie because I needed to use a lot of fruit very quickly.

I just cut the fruit in half, removed the pits, dredged it in some sugar, tossed in about a tablespoon of cornstarch, a pinch of nutmeg, and tossed the mixture into a double pie crust and baked it. It was always great, and the skins were not noticeable.

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You could sub apricots with no problem in this mango-strawberry tarte Tatin that I blogged about recently--

http://familyoffood.blogspot.com/2009/06/m...-down-tart.html

For the crust I used the tarte shell recipe in the _Les Halles Cookbook_ more or less, but you could use any shortbread crust you're comfortable with.

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Here is my favorite use for either pears, peaches or apricots as a tart.

Pear Frangiapane Tart

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Pastries and pies Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Apricot Glaze

1 1/2 cups apricots

1 1/2 cups sugar

1 tablespoon lemon juice

Tart Crust

1/2 cup butter

1/3 cup sugar

1 large egg

2 1/4 cups flour

Fruit --

3 large pears, peaches, or apricots

2 cups sugar

2 cups water

rind of one lemon, in strips

1 inch piece cinnamon

5 cloves

Almond Filling

8 ounces Almond paste 3

1/4 cup sugar

8 ounces butter

3 large eggs

1/2 cup flour

1 tablespoon kirsch

1 teaspoon almond extract

Apricot Glaze - boil together for 20 to 25 minutes until jells. Strain out glaze from jam.

Tart Crust - mix all until forms ball in food processor. Chill 1 hour. Roll out between two sheets of plastic. Place in tart pan. Line with parchment and blind bake with beans for 20 to 25 minutes at 350 degrees.

Peel fruit, if pears or peaches. Cut apricots in half. Poach for 20 minutes in sugar water until tender. Cool.

Almond Filling - Mix all in food processor.

Put almond filling into baked tart shell, slice fruit and place on top of filling ( 5 halves works on a 12 inch tart). Bake at 375 degrees for 45 minutes, until nicely browned. Brush with glaze when cool.

Description:

"Manahattan's Dessert Scene, Fruit Tart Cookbook"

Yield:

"1 12 inch tart"

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Kerry, that looks great. A question, though: you call for "3 large pears, peaches, or apricots". I dunno what kind of apricots you use, but mine don't exactly fit the description of "large"! At least, nowhere near pear- or peach- sized. Any idea based on weight or volume how much this actually is?

ETA: Also, it looks like that makes a LOT of glaze!! Do you really "brush" that much on there? Can I safely cut that down to maybe 1/3?


Edited by Chris Hennes (log)

Chris Hennes
Director of Operations
chennes@egullet.org

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Kerry, that looks wonderful!

Chris, you could also just use apricot jelly (a good quality one) for the glaze, an acceptable time saver.

Also, I'd place the apricots "on-end" so that the wedges are pointing up, brûlée them a bit if you like, glaze then dust with powdered sugar just before serving.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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Simplest possible Apricot pie/tart, but delicious.

1) Roll out short crust pastry onto a circular flat pan. (I use a pizza pan.)

2) mix up a combination of equal parts flour, sugar and ground almonds. Roughly 1/2 cup of each for a 12" circular tart.

3) spread this around on top of the pastry. Spreading it fairly equally.

4) Halve & de seed the apricots.

5) Lay the apricots cut side down on the pastry with its dry ingredient mixture. Start with the outside leaving about a 1" edge. Lay concentric circles until the crust is covered. Then add to second layer on top of the first. When finished pinch the edges up using wet fingers to make a flouted rim which will contain any juices from the apricots.

6) Bake in a hot oven (375F) until the apricots are soft and slightly browned on top.

Easy, delicious and it looks pretty.

There's a pictorial recipe somewhere on my blog.

Try it you'll like it.

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Line a baking sheet with Puff pastry - even good store bought

Cover with halved pitted apricots, leaving an inch or so around the edge

Generous butter and brown sugar

Very hot oven (I use a pizza oven) until the top of the fruit browns

Cream

Good with other fruit as well - plums, greengages, sliced apples

Can also use bread dough/pizza crust. Lots of butter and sugar.

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Kerry, that looks great. A question, though: you call for "3 large pears, peaches, or apricots". I dunno what kind of apricots you use, but mine don't exactly fit the description of "large"! At least, nowhere near pear- or peach- sized. Any idea based on weight or volume how much this actually is?

No idea at all - I just poach up a bunch and see what looks nice on top of the tart - and gives each slice enough fruit.

ETA: Also, it looks like that makes a LOT of glaze!! Do you really "brush" that much on there? Can I safely cut that down to maybe 1/3?

I second John's idea of just buying apricot jelly. Or you can use apricot jam, heat and strain out the chunks (I can buy apricot glaze at a local european store so I often use that). I'm sure you could significantly cut the recipe back and still have enough glaze.

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Dave, in step 4 you say "halve and seed" the apricots: do you also slice them? Or you lay concentric circles with the full apricot halves?


Chris Hennes
Director of Operations
chennes@egullet.org

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Apricots seem to be a popular choice for galettes. I'm going to try one in the Tartine cookbook.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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I don't have much to add to the many informative posts here--only that I like to make the apricot tart from Judy Rodgers' Zuni Cafe cookbook. I add in some whole almonds to the sugary apricot filling, and I make sure to poke the nuts under some fruit so they don't burn in the oven.

No apricot tart in the works for me, but I've just ordered 5 lbs of apricots from my CSA, and I plan to put up some jam. If I have some leftover apricots, they'll go into a tart.

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David Ross, would you mind sharing that recipe?

Sounds divine.

Apricots and hazelnuts both are underestimated in America . . .


I like to bake nice things. And then I eat them. Then I can bake some more.

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Made a "pie" Saturday. Like jackal, mine is rolled out packaged puff pastry (leaving it square). Halve and seed six or eight apricots, cut each half in thirds, place in a bowl with zest of a lemon, lemon juice and a handful of sugar. Blend and scatter on the pastry leaving an inch or so at the edges. Fold over the edges and bake for about fifteen minutes in a preheated 400F oven.

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Dave, in step 4 you say "halve and seed" the apricots: do you also slice them? Or you lay concentric circles with the full apricot halves?

Chris,

If you look at Dave's blog, French Food Focus, I believe you'll see a picture of said apricot tart - very pretty, by the way.

Looks like "halved and seeded" but not sliced.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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How would theses pies/tarts hold up if I froze them after baking? Want to make something really good for my sister and neices visit--have basically one chance to "wow" them and won't have a lot of prep time the day of their visit. I've spent weeks thinking of a menu for lunch and dinner ( I do this for any entertaining!!) and was stuck on dessert. Apricots do sound good - seasonal, a bit gourmet and not 'common'.


Cheese - milk's leap toward immortality. Clifton Fadiman

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How would theses pies/tarts hold up if I froze them after baking?  Want to make something really good for my sister and neices visit--have basically one chance to "wow" them and won't have a lot of prep time the day of their visit.  I've spent weeks thinking of a menu for lunch and dinner ( I do this for any entertaining!!) and was stuck on dessert.  Apricots do sound good - seasonal, a bit gourmet and not 'common'.

Pie and tart doughs hold up well in the fridge for a few days and can be frozen easily, if you want to do that part in advance and have something fresh baked on the day you serve it. You could also make a tart with a shell that you can bake a day or two in advance, then add fruit and a custard and bake the assembled tart on the day you plan to serve it. Both of these approaches don't have much downside and let you present something fresh even as you shift some of the labor to a more convenient time.


Edited by David A. Goldfarb (log)

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Dave, in step 4 you say "halve and seed" the apricots: do you also slice them? Or you lay concentric circles with the full apricot halves?

Chris

Sorry, I've been busy & didn't see your question until just now.

Concentric circles just using the halves.

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Dave, in step 4 you say "halve and seed" the apricots: do you also slice them? Or you lay concentric circles with the full apricot halves?

Chris,

If you look at Dave's blog, French Food Focus, I believe you'll see a picture of said apricot tart - very pretty, by the way.

Looks like "halved and seeded" but not sliced.

John

Thanks for looking at my blog & as per my post above my apologies for being slow to respond.

As it happens we just came back from dinner at a friends where she served apricot tart. She uses the same method as do I, but she added a glaze made of apricot jam, brandy & a bit of water. She boiled & reduced that a bit then glazed the tart & baked it for 15 minutes more.

The result was terrific! Think I'll try this addition.

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Last weekend I made Kerry's Apricot Frangiapane tart:

3690708523_677e6c830a_o.jpg

3691516112_44b0fa590e_o.jpg

I made a number of mistakes along the way:

  • The crust was too thick. I find short dough challenging to work with, and I constantly struggle to roll it thin but not have it break apart. I need to work on this.
  • I overbeat the filling and/or overbaked the tart: hence the ginormous crack in the middle.
  • I over-poached the apricots. Kerry's recipe is for pears, I think. Apricots take more like 3-4 minutes to poach.

Still, the flavor of the tart was good: very in-your-face almond (as it should be), but the bites with apricot in them had an excellent flavor balance. Next time I will use twice the number of apricots: I think it needed more to balance with the almond flavor, which was very assertive.

This weekend I made Rose Levy Beranbaum's Apricot Cheesecake Tart:

3690725761_40474a7872_o.jpg

3691533758_3cdf0bae12_o.jpg

This tart is made with a standard flaky pie crust, which I thought was a little odd for a "cheesecake": I also ended up making the crust too tall. It has a lot more apricots in it, which was nice, but it calls for A LOT of glaze on the top. Far too much, in my opinion. In addition, the cheesecake flavor is barely noticeable under all that glaze: it needs to be more assertive, I think, or there needs to be more of it. I think balancing the flavors in apricot tarts that are supposed to be more than just straight apricot is actually quite challenging.


Chris Hennes
Director of Operations
chennes@egullet.org

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Chris, have you considered using something like a goat cheese or quark (farmer's cheese) to replace part of the cream cheese in the cheesecake base? That might make the flavor a little more assertive to balance with the apricots. I like the frangipane tart. I would quarter the apricots and lay them very close together so you get a LOT of fruit relative to the almond base.

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A bit off topic, but I combined apricot and sour cherries last week for a sorbet. Very creamy tasting, even though it was just fruit and simple syrup.


Bob Libkind aka "rlibkind"

Robert's Market Report

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      Then I remove the top piece, and pull all the ragged edges back in......

      Then I brush a little water on the back of the piece, and adhere it to the pot. I keep making them until the pattern has gone all the way 'round.

      I use a different lace mold to make a pattern on the top pot. Now it's time to do the rims. When I did the lace impressions around the pots, I used fondant, because I needed the stretchability of it to conform easily to the shape of the pot. A little stretchiness in this case is good. But when it's time to do the rims, I don't want ANY stretching going on whatsoever.....I want uniformly thick and perfectly straight strips, so for this I'm going to use modeling chocolate, which of course has been colored the same color as the fondant. See the neato embossing on my strip? I found that little embossing wheel at Seattle Pottery Supply, believe it or not, and it was cheap too. The embossers are interchangeable and it came with about 10 different patterns! I rolled out my strip, then embossed the pattern twice (one next to the other) then used my pizza wheel to cut nice straight even edges. I made two top strips and two bottom strips....the bottom strips are just plain.

      And here are the pots with all their details.....

      These guys are going into the walk-in for a while while I work on the other details. Gotta make the baby! First I start with a styrofoam core. The reason for this is for stability and less weight. There was a time in my career when I thought I shouldn't use ANYTHING that wasn't edible, but talk about making life hard. I've made things out of solid modeling chocolate, but they were very heavy and hard to support. Then over the years, I realized that people really don't eat the decorations anyway (except for a few overzealous kids), so I decided to reduce my chocolate expenses and weight by using styrofoam to bulk things out more and more. I pat out a disk of flesh colored modeling chocolate, and place my styrofoam ball in the middle.

      Then I bring the edges up around the ball and squeeze the chocolate together so that no seams show. I stick a couple of skewers in it so that I can hold it in one hand and model it with the other. Then I manipulate it in my surgeon-scrubbed hands to model the face, add a little nose, eyes, mouth, ears, hair and of course, a dimple. The baby head needs to go somewhere while I work on other stuff.....oh, here's a good place.....right in the edge of my equipment box.

      I've been so good about taking pictures at nearly every step! But here's where I fail you.......when I get "in the zone"......meaning that I'm so intent on my little details....I sort of forget about the camera! Here's what I did in between this picture and the next two:
      *made the baby's shoulders and neck and arms out of modeling chocolate
      *sprinkled my cookie dirt inside the pots
      *dusted the centers of my flowers with luster and color, made the calyx's (sp?) and mounted *them on my green skewers
      *rolled modeling chocolate onto a skewer to form the umbrella stem
      *made the bottom banner and wrote on it
      *made the baby's flower bonnet
      I modeled the baby's neck and shoulders, then stuck that right on the top pot. Then I cut the skewers that are coming out of his head to the right length and pushed it down through the neck and shoulders.

      I placed the arms and formed the hands. I stuck my umbrella stem through the arm and down into the cake so there would be adequate support......but darn, I wasn't watching carefully, and the skewer came out of the side of the pot because my angle was a bit off. Oh well, I'll cover that up with a leaf. At least you can see where the umbrella stem is on the skewer. On top of the umbrella stem is a little half dome of modeling chocolate, to support the gumpaste umbrella. I dab a bit of melted white chocolate on that, and stick the umbrella on top. Now all I have to do is place my flowers, mount the banner, and put his little bonnet on.

      And here we have the finished product. It's sort of hard to read the banner....it says, "May Showers Bring Adorable Flowers". One thing I always seem to to do.....I'll shoot the picture of my finished cake and I'm always tired.....so I'm too lazy to find a good backdrop. Then I curse myself later when there's that yukky kitcheny background. God, in one picture I took, my cake had a dirty mop bucket behind it! All I can say is, thank god for Photoshop......I can always "fix" it later.
      It took me 8 hours to put this together and that's not counting all the prep I did the whole week prior. I don't think a whole lot of people realize the time that goes into this stuff.....and it's also why you don't see it very often.
      Anyway, the girl that's getting the baby shower has NO IDEA this is coming. Surprising her is going to be the best part!
      Fast forward to the next day. My boss's wife and I are bringing the box inside the house, then removing the cake from the box. Kids are dancing around us....."is that a CAKE? Is that a CAKE?" People gather round, and the girl who's getting the shower sees it and starts crying. She gives me a big hug and says "I don't know how to thank you!" I told her she just did.
      The shower went on, presents were opened, food was eaten, champagne was sipped.......and then.....it was time......the part that the kids almost couldn't wait for.....time to eat cake! Which of course, means, time to cut cake. And guess who gets to do it. Yep. Me. I don't have to cut my own cakes very often, and that's a good thing. Usually I'm nowhere in the vicinity when my cakes are cut and consumed.....I have only the memory of a photograph and my labor. This time I also do the deconstructing.....and I gotta say it was bittersweet. Especially since knowing it took me 8 hours to build it and only 15 minutes to take it apart. May I say.......wah? Yes. Wah. Luckily I'd had a couple glasses of Mumm's so my "pain" was numbed a bit.......
      Hope you all have enjoyed this bit of cake sculpting. Now back to our regular programming.......
    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
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