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Fruit tart2/26/2023 ![]() Generously flick flour over the work surface and the dough. Using a rolling pin, press the dough to flatten it into a disk about 1/2 inch thick. Remove the pate sucree from the refrigerator, unwrap it, and knead it slightly to make it malleable if it feels stiff. It's a fleeting treat for sure but your reward is a delicate, crispy, sweet shell filled with fresh vanilla cream and piled high with the juiciest, ripest fruit, ready to eat out of hand. The fruit had to be perfectly ripe and fresh and able to stand on its own. This meant the tarts would only last a day. When I put fresh fruit tarts on the menu at Flour, I took a different approach. The nappage kept the fruit looking fresh for a few days, which meant the tart could sit for several days and still be presentable. Every morning I would build stunning tarts with vivid berries and fresh currants and sliced apricots and then I would paint the fruit meticulously with a clear gelatin coating called nappage. ![]() I also learned tricks on how to extend the life of fresh fruit for several days when making a fruit tart. I picked up kitchen French full of slang and swears, I learned how to chablonner un biscuit joconde (which means to cover a thin cake with chocolate), I became a pro at rolling the heads of dozens of brioches a tete at four in the morning. It was a classic French kitchen filled with classically trained French pastry chefs. I learned a million and one things while working at Payard Patisserie in New York City. ![]()
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