fun with tartlets

Aside from cakes and pies/tarts we also made tartlets pretty much everyday because they were easy. First butter the tartlet molds, then cut rounds of pie dough to fit the molds, then blind-bake them, then fill them and bake them again (or sometimes just fill them). We often did fruit tartlets, but one day I was low on ideas when Chef walked by and said to fill them with frangipane (which sounded a lot like marzipan). So I combed through the pastry bible looking for f-words and found it.



It's quite striking how the scooped frangipane looks like almond ice cream.

After being baked and topped with some pastry cream, strawberries, and almonds (later also dusted with powdered sugar), they looked quite pretty.

"Cooking has alchemy and theatre, the joy of creation; the sensual pleasure of touching and sniffing glorious foodstuffs; the pleasure of pleasing others."

- Crescent Dragonwagon