Un Pastiche

Archive for the ‘Pies/Tarts’ Category

LCB #4: Week 2 – Fruit Tarts, Mendiants, Baklava, Florentines and other cookies

Week 2 of LCB (and Week 3) has quickly flown by. I was tired to my bones during week 2, because we were moving into our new apartment and in order to save moving cost, we did most of the packing and moving ourselves! It is not really ours per se, as we just signed a one-year lease, but it will be our first place together! Previously, I was staying

Basic Pâte Sucrée (Sweet Pastry Crust) Recipe

For those of you who are visiting my humble blog for the first time, welcome! You probably have come here because I have shared with you my blog address during the Mayer at Expo fair, and you probably want to get your hands on my tart recipe, which I have shared with some of you but eventually got lazy to list down all the ingredients and steps repeatedly. And hey,

Fig Tartlets with Goat Cheese

I have been rather quiet on the blog the past week or so, because I’m on holiday! Once again I’m in Sydney, and it’s been awesome to get away from the humidity and do some seasonal grocery shopping! :] I enjoy grocery shopping and puttering around in the kitchen in Sydney so much so that Jon always asks me if I’m visiting him or his kitchen when I’m here ;p

A Review on Pineapple Tarts – attempting 6 different recipes and many batches

I had wanted to post this yesterday, on Chap Goh Meh, or the 15th day of Chinese New Year to round up the last of my CNY themed posts, but work came up and I couldn’t finish the post in time.So here it is, one day after the last day of CNY, which is rather apt as well since this is my concluding and round-up post for all the festive

A Simple Raspberry Chocolate Mousse Tart, inspired by Pierre Hermé

I made this because I was greedy and I bought a lot of raspberries which were on sale and since they rot very fast, I was thinking of ways of disposing them – eating them as they are, on tarts, and in muffins and cakes. And also because I was craving for some chocolate mousse and I wanted to try out my new tart ring. I’ve never had a tart ring

Aspiring Bakers #10: Easy as Pie (August 2011) [ROUND-UP]

This month was a pretty hectic month for me, school-wise, but each time I had an incoming email alert, my heart would leap, because I knew that it would be yet another fantastic pie/tart entry by you guys. It was heartwarming to know that it was the first time or had been a long time since some of you attempted making pies or tarts, so I’m glad that my purpose

Plum Galettes, with a Semolina Cream Cheese Pie Crust

I made these plum galettes some time ago, together with my onion galettes in fact, but my workload’s really killing me. Nowadays, I can only bake once or twice per week, and hardly have the time to write up blog posts or even visit other blogs. What I hate most are that the deadlines are so close together and I never know what is expected of me until the very last moment.

Galettes with Balsamic Onions and a Cream Cheese Semolina Crust

Galettes are perhaps the easiest form of a “pie” you can do. I actually never knew galette meant a free-form tart, but it appears to be just that. My first encounter with a galette was slightly different. A galette in French crêperies is actually Breton galette (or crêpe) made of sarasin. These are perhaps the best types of crêpes you can have, savory or sweet. I remember the ones I had while in Lausanne

Cherry-Rhubarb Mini Hand Pies

This is actually my first attempt at making pies. I had to make them, because I am the host of Aspiring Bakers #10: Easy as Pie (August 2011), and since I claimed that making pies are “as easy as pie”, I thought I’d better prove it to myself before trying to convince others. What are pies in my opinion? I tend to view pies as those which have a bottom crust, and a

Mini Apple Crumble Tarts

And as promised, here is the photo of my very first tart, an apple tart which turned not so pretty in so many ways. I knew that the recipe required blind baking, but I decided to be smart about it and skipped it – this is the result my friends – horribly shrunk pastry with awful looking sides. The tart was barely deep enough to contain some apples. Talking about