[Ferrandi] Week 2: Pear Tart & Figs Tart

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Week 2 at Ferrandi: more tarts! This time we worked on pâte sucrée, which is a sweet pastry dough frequently used for fruit tarts. Compared to pâte à foncer that we made last week, pâte sucrée is significantly more fragile and breaks easily during the rolling and molding process. The key? Refrigerate the dough, and work very quickly. We first used pâte sucrée to make two types of tarts: tarte aux poires (pear tart) and tarte aux figues (figs tart). As usual, the chef started with a demo:

Fill pastry crust with crème d’amande, or almond cream.

Top with sliced poached pears.

After baking, the almond cream will puff up a little and fill the pie crust, enveloping the poached pear slices.

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