#1  
Old 10-31-2005, 02:30 PM
paulages's Avatar
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Location: portland, or
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Default kiwi apricot tart

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

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  #2  
Old 10-31-2005, 10:47 PM
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Default Temperatura per dolco

Paul,

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?

James
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Old 10-31-2005, 11:49 PM
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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.
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Old 05-10-2006, 02:53 PM
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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.
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  #5  
Old 05-11-2006, 02:54 PM
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Default Overdo

Paul,

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.

Jim
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