Sunday, 18 January 2015

Lesson 1: Pâte Brisée / Tarte aux Quetsches

First Lesson Completed

Let's start at the very beginning, a very good place to start...

All fine, no disasters, apart from not being careful enough lifting out of the oven - I need to get used to a dish with loose bottom.



Notes for next time:

  • 125g butter from fridge, 13s at 800W was too long for just softening
  • used 50g breadcrumbs, could have been fewer - result was too breadcumb like?
  • very little waste of pastry, ended up quite thick - better for more expansive rolling out?
  • pastry chilled for 3 hours, fine, looked a little less smooth than pictures when mixed, but fine
  • used 10 plums, punnet of 400g was 8
  • 37min at 200C fan
  • Started cooking with 15min to go before main course was ready, this was too late to cool and serve after main
  • Then left too long to cool before eating, much nicer warmer so server quicker

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