The list of things I need to do to start a baking business is quite long. Including legal matters, finding clients, and (now-a-days) having a place in the social media world. Now, this is only naming a few things of course. But, in order to be successful [besides having courage, discipline, and the like] is having a kick-ass product. A couple of posts back I mentioned that I would focus my baking attention to perfecting pies. I started thinking of some classic pie recipes that I could practice making and after doing some research I found a few tart recipes that sounded very tasty, too. Well, what really is the difference between a pie and a tart. They both have a crust and a filling right?
In my opinion, with pies and especially tarts, the crust must be a 10 out of 10. Sure the filling of said pies must be delicious, too; but, to have an unforgettable, leave you wanting more crust is my first priority. The component that is most important to me at this point is not the fillings; but, the pastry used to create an unforgettable crust. I can still remember the peach pie I tasted years ago with the buttery, flaky, delicious crust. Because really, when it comes down to it, you really don't have a business with out having a need and I know there are folks out there who need a good pie (or tart) from time to time. I just thought of another post idea and area to explore... When is a good time for pie? No - this can be answered with one word, Anytime.
|Nutella Pudding Tart|
It certainly peaked my interest when I came across a recipe from Martha Stewart for Pate Sucree; because this pastry could be used for pies or tarts. And, since I am mostly interested in the crust, as mentioned before, I thought this recipe would be perfect to try out. I also decided I wanted to do a simple tart with ingredients I already had in the house. I made two types of tarts today so I could compare the taste, crumble, and firmness of each. I made a tart with a traditionally rolled out pastry using the Pate Sucree recipe
|The Pate Sucree came out beautiful. I actually had no problems rolling my dough this time!|
and another with an Almond crumble crust that is pressed into the forms. The almond crust expanded a little more than I anticipated; which wasn't such a bad thing, I just would have put a little less crumble in each tart.
|I didn't spend too much time trying to make most of tge edges look very pretty. I actually kind of like the rustic look of them when they came out of the oven golden brown.|
|I couldn't decide which one to try first. The smell was amazing.|
|I was worried to fill the cups too much; but, the overflow was not too bad.|
Again, I was trying to use ingredients I had already in the house and I thought the strawberries would pair well with the Nutella and chocolate. And they did!
There are a few more tart crust recipes I will be experimenting with, like shortbread and puff pastry. Then, on to the basic pie crust.
I'll keep you posted...