TDG: Desperate Measures: Tartlets

[hjshorter]

So, when you bake these tartlets, do you use a pale fire??

Or the light of your life and the fire of your loins?

I am very glad I was not consuming a beverage when I read this!

[hjshorter]

The recipe looks intriguing. Can anyone tell me why vineagr is sometimes added to pie crusts?

The Saveur pie crust article was great - I may have to give their lard recipe a try once it's blueberry/cherry season.

[nightscotsman]

The recipe looks intriguing.  Can anyone tell me why vineagr is sometimes added to pie crusts?

The acid weakens the gluten in the four and helps produce a more tender crust. This is also one of the reasons buttermilk is used in some biscuit, cake and pancake recipes.

[Richard Kilgore]

Mamster - Not only a great sounding recipe and a tip on the tartlet flan pans, but also a nice piece of writing. Enjoyed it.

[kitwilliams]

Oh you!

Is the puff in that recipe allowed to puff much or is it poked with holes to control it?  Sounds good, I need to hit the library.

Ben

poke to your heart's content!

yikes! did I say that?

[kitwilliams]

Yes, but then it's not pie crust.

true. but it is sooooo wonderfully flakey and, I think, the perfect foil for a filling of this sort.

[Wimpy]

Yes, bacon would be great with them tartlets, but I would use anchovies. Btw, there is a world of difference between salt packed and oil packed anchovies, with the former being a clear winner.

Edited March 12, 2003 by Wimpy (log)

[sng sling]

The recipe looks intriguing.  Can anyone tell me why vineagr is sometimes added to pie crusts?

The acid weakens the gluten in the four and helps produce a more tender crust. This is also one of the reasons buttermilk is used in some biscuit, cake and pancake recipes.

I had the same question about the vinegar in the Saveur article. Thanks!

I thought, though, that the acid in buttermilk pancakes, biscuits, etc. was to activate the baking powder or soda??? Does it also tenderize the flour?

How much is needed to get the tender effect w/o making the crust or whatever taste like salad dressing!??

[mamster]

In the recipe I posted, the vinegar is about 4% of the flour. You can't taste it.

[Ruth]

But if you're dead set on a flaky crust,use shortening, and skip the fear

Lard not shortening. It makes all the difference

[Richard Kilgore]

Elementary question - I picked up a 9.5 inch fluted tart form at W-S. Mamster's recipe call for a 9 inch diameter. Is that enough difference to require an adjustment?

[SobaAddict70]

Name something that can't.

Chocolate.

Caviar.

Vine ripe tomatoes with salt, pepper, basil and EVOO.

Mango sorbet.

No bacon. Steak.

Soba

Edited March 26, 2003 by SobaAddict70 (log)

[mamster]

I picked up a 9.5 inch fluted tart form at W-S. Mamster's recipe call for a 9 inch diameter. Is that enough difference to require an adjustment?

Nope.

[Richard Kilgore]

Thanks.

[Louisa Chu]

I'm making puff pastry tartlets tomorrow and I'd like to do them free form with a small opening on top. Any reason not to? I'll be using a quail, lamb sweetbread and shitake filling. Thanks.

[Louisa Chu]

Made the tartlets with great success. Already eaten. I'd highly recommend using puff pastry for those of you with fear of pate brisee. We actually used a frozen product today and it was not bad. Just remember to egg wash - twice is best.

[mamster]

That sounds incredibly delicious, lou. Want to contribute the recipe, perhaps to the Recipe Archive?

[Louisa Chu]

mamster, yes, of course. Here's the recipe - now in the archive. QUAIL AND LAMB SWEETBREAD PASTRIES WITH SHIITAKE MUSHROOMS Our chef served it to us in demo with an incredibly delicious, ridiculously easy herb leaf salad - parsley, chervil, chives and a bit of tarragon - just dressed lightly with some vinegar and oil and salt and pepper. Really perfect together.

[Elissa]

can you guys PLEASE be serious for at least one tiny second PLEASE?!!!?!

has anyone READ the recipe for onion leek tarts? there are no onions in it!

plus, now my pastry dough is in the fridge chillin where it will stay til tomorrow and i gotta say: damn that shit's way double buttery.

has anyone executed this?

kind thanks,

lissome the infamous

[Jason Perlow]

Wow, that is an oversight, lissome.

(Jason readies his rattan to cane Mamster with)

[awbrig]

Charlie Trotter has a recipe for a Bacon and Caramalized Onion Tart which is excellent - and it does have onion in it!

It is in the CT Cooks at Home Book and Ill post the recipe if you want...

[Elissa]

Charlie Trotter has a recipe for a Bacon and Caramalized Onion Tart which is excellent - and it does have onion in it!

It is in the CT Cooks at Home Book and Ill post the recipe if you want...

waiting with bated breath awbby baby

[nightscotsman]

has anyone READ the recipe for onion leek tarts? there are no onions in it!

If we are talking about the recipe from mamster's Desperate Measures article, then I'm seeing leeks (a type of onion) and onions in the ingredient list:

For the filling:

- 2 tbsp butter

- 8 medium leeks

- 2 medium onions

- 1/2 cup cream

- 2 egg yolks

- salt and pepper

- 1 oz Parmigiano-Reggiano, grated

Or is this a different recipe you're referring to?

[Jason Perlow]

Sorry, looks like I'm the one that goofed when the recipe was entered into the eGRA a while back. Its been fixed.

[Elissa]

Oh: nevermind. thank you Jason.

Edited May 30, 2003 by lissome (log)