I really enjoyed making this week’s recipe for Tuesdays with Dorie from Dorie Greenspan’s book, Baking Chez Moi.
I love pastry cream. It is one of my favourite things in the world to eat.
I made this part of the recipe first, a vanilla flavoured pastry cream.
Next I made the crust which turned out wonderfully delicate and flaky. I’m getting to know my new ovens and following directions, I removed the base at 25 minutes to take the weights off the pastry and found the base darker than I had hoped. Luckily there was no burnt taste. Other than that, I had fun making and decorating this tart.
Everyone loved it. What is there not to love?!
To see the what the rest of the Tuesdays with Dorie group thought of this week’s recipes you can click here.
July 10, 2018 at 8:33 pm
Love the pattern of fruit on your tart – very striking. I adore pastry cream too so this tart was a winner.
July 10, 2018 at 10:33 pm
it looks so gorgeous! and i agree that this one was delicious. (i’ve been baking the sweet tart dough at a temperature a bit lower than what she says in the book, 375F instead of 400F, because i found it was always getting too dark.)
July 11, 2018 at 12:33 am
I agree with Steph and I bake my tart shells at 375 also.
July 11, 2018 at 12:34 am
Your tart looks beautiful and you are correct, what’s not to like? Delicious.
July 11, 2018 at 5:13 am
Your tart is stunning! I baked the crust at 350°F convection bake. That’s worked for me.
July 12, 2018 at 7:47 am
Beautiful! I love seeing how everyone decorated their tart.
July 12, 2018 at 8:39 am
Stunning presentation!! I love it. I agree with everyone…I also bake that tart dough at 375 and cover the edges with foil. 🙂
July 14, 2018 at 8:36 pm
Wow this is spectacular!
July 25, 2018 at 2:21 am