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kiwi apricot tart - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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kiwi apricot tart

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  • kiwi apricot tart

    kim made this one with fresh hardy kiwis from the garden, and apricot preserves from last year's harvest. unbelievably tasty.

    overdo it or don't do it at all!

    My 2005 pompeii build

  • #2
    Temperatura per dolco


    Che bella. Un cappolavoro. Do we get more details on the crust and the tart?

    How warm was the oven? I have been asked a couple of times in the past few days how pastry temperatures are different from bread temperatures. What are you seeing?

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      i'll have to check with kim--she made this one. in general i usually bake desserts like this around 350. plenty of time for the pizza to settle in, and the dessert pocket in my stomach to open up!

      i still don't have a door for my oven, so i'm sure that affects baking time to a degree.

      i actually think that the typo 00 flour feels quite a bit like pastry flour in texture, but it definitely wants to bake differently. the low temp. probably helps the pie crust become tougher than you would ever want from a pizza crust, while its high oil/butter content keeps it flaky.
      overdo it or don't do it at all!

      My 2005 pompeii build


      • #4
        This sounds like a fantastic idea, I've heard of tarts baking at high temperatures, maybe this is another way to bring in tastes from different fruits. I've heard of fig/pear combos, maybe that could be another tart in the future.


        • #5


          Another way to approach the well founded "overdo" idea: "The road of excess leads to the palace of wisdom," William Blake, English poet, artist, illustrator, 1757-1827. Words to live and eat by.

          "Made are tools, and born are hands"--William Blake, 1757-1827