The Scoop on Tarts

BOWs-_hCEAAMsZL

 

In short, we don’t get along.

Tarts like trickery.

Keys:

– Keeping the crust thin, especially for recipes that call for an egg (many do). Next time I’ll be opting for a more graham-cracker like crust (egg-less).
– Keeping the filling sweet, tart, and full. This tart has a bit of gelatin to help, it however only increased the “tartness” of the lemon juice added. Next tart, less lemon, more creme.
– Keeping the fruit…the same. Can’t do much there! (In fact, even second-picked fruits do fine, i.e. the bitter, the beat-up).

The bottom-line: tarts are not to be trifled with. Keep them simple: thin, sweeter than tart (personal preference), and fresh (no frozen berries).

 

Advertisements

One thought on “The Scoop on Tarts

  1. My mom uses something called Deserta when she makes a strawberry pie. It’s like gelatin just for fruit pies and it works great. Can’t help with the tart crust…but if you want to learn to make amazing pie crust, ask Graham where to visit.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: