This week, we started on basic dough. Out of the basic break dough, we made Pissaladiere, as you can gu
ess from the name, it's very close to pizza, it's basically an onion tart (on dough bread), and some garnishing. Onion lovers will like it. Whatever it is, don't say it's a French pizza, at least not to a French!
Apparently, this name came from the old verb pissaler - which means to salt, and it's from Nice.
However, we will pick up the bread dough lessons in a separate workshop - to be organised, as it is more extensive.
We also went further into shortcrust pastry,
where you can produce Quiche Lorraine, for savory, and fruit/apple/pear/almond tarts for sweet. The magic of working shortcrust pastry is, to work it as little as possible! It should give you a brittle, crunch texture which is 'short', as in shortbread. The more you work it, the flour has time to become elastic and upon baking, the pastry 'shell' will shrink and the patterns on the rim become non evident.
That is a picture of wild
mushroom quiche and Quiche Lorraine.
In Pastry, we made Tarte aux Pommes (classic French apple tart, and its variations), fresh fruit tart (with pastry cream in centre).
6 comments:
Puff pastry.. whoa! So much work! All that butter and folding..
Can you give some details on how you make the apple tart? I have some frozen pastry lying in my freezer. I would love to do an apple tart with it. :-)
hey, week 2 and you've done quite a bit. Looks like you're having fun. Glad to know that.
Last Saturday, TP and I went to check out this French shop that we always see when we are on the road. It's called Cest Fromage.
The moment we walked in, the staff was dishing out freshly baked stuff.. TP asked what it was.. the guy went, "french onion tart." And I went.. "OH! Pissaladiere!" Hahaha.. the guy working there was impressed. Heehee... I only knew coz I had read your blog post earlier!
We got a slice, and it was delicious. It had onion and anchovies.
ello Bing, great that u remembered the name!
ok, for apple tart, there're basically 3 components. the shortcrust pastry, which i believe u have frozen now, just smoothen it into a workable dough to about 3-4mm thickness, and line a tart (in my case, a 20cm) mold with it. bake it to 1/2 done with some baking beads. in between the steps remember to let the dough 'rest' in the fridge about 15 mins. For the filing, dice up (in my case, 2) apples to 3mm cubes, heat up some butter and cook the apples cubes, add some sugar, lemon if desired. vanilla extract, cinamon, strain and keep cool. next thinly slice (2) apples to cover the tart with. assemble: scoop the cooled filling into the 1/2 baked crust, top with sliced apples, dot with melted butter and cinnamon sugar, bake at about 160 celsius for about 15 mins till the apples are softened and some light browning on the edges. remove and put an apricot glaze. i like it served slightly warm.
this is very general, but if there're some parts u need more elaboration let me know!
hey, tried the stuff you baked. It was great. All of us had it for tea and enjoyed it. Kev misses your cooking a lot. Yeah, we've not had a cook in since you left. Sigh.
thanks Rus! Please send more guys to come fetch more food! Better still, come visit soon, and taste it fresher. There's so much food everyday, it's unbelievable.
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