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September 6,
2010
Welcome to the
"Weekly Recipes and
Tips"
from the
International School
of Baking.
This week we
have a Strawberry
Tart recipe with an
Italian Cream
filling (Tart aux
Fraise with
Frangipane).
I hope you enjoy
this tasty
creation for
your bakery or
your family.
.
Sincerely,
Marda Stoliar,
Director
International
School of Baking
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Tart aux
Fraise (Strawberry
Tart)
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Yields 1 tart,
serves 8 to 9
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Frozen
puff
dough
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1/2
sheet
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Keep
semi-frozen
until
use.
Freeze
remaining
1/2sheet
until
needed
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-
Roll chilled
dough sheet
out to a
scant 2mm
thickness,
rolling
mostly in
one
direction.
Roll to a
visually
pleasing 15
X 15" square.
Place
on parchment
lined baking
sheet.
-
Fold dough
in a
triangle,
using a
bench
scraper or
pizza
cutter, cut
a strip 1"
in thickness
from fold
edge up to
point on
both sides,
leaving a 1
1/4" space
at the top
of the
triangle
un-cut.
-
Lay the
dough back
out into a
square.
-
Egg wash 1
inch all
around the
edges.
Refrigerate
remaining
egg wash for
later use.
-
Pick up the
cut strip
from one
side and
line it up
on the outer
edge of the
adjacent
side, then
repeating
the same
with the
other cut
strip.
-
Egg wash the
top of the
strips.
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Prick inside
of the tart
allover to
keep dough
from puffing
up during
the baking.
-
Bake in a
375 degree F
oven for 25
to 30
minutes.
When lightly
browned
remove from
oven.
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Frangipane
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0.50 lb
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227
grams
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(See Frangipane
Recipe Below)
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Apricot
glaze or
jelly
for
painting
on
finished
tart
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Strawberries
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1 qt.
Washed
dried
and each
berry
sliced
thin
vertically
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-
Fan the
strawberries
out into a
similar
design as a
French apple
tart,
overlapping
berries.
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Top with
Strawberry
glaze.
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Adding mint
leaves when
available in
the corners
for
decoration
or use a
pinch of
chopped
pistachios
for color.
Strawberry Glaze
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Apricot
glaze
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0.15
lb.lb
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68
g.g.
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Strawberry
compound
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0.02
lb...
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9 g.
g.
or
strawberry
jam
with
seeds
removedr9
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Glucose
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0.04
lb.b.
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18.2
g.
g.
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TOTAL
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0.21
lb.lb
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95.2
g. g
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Warm in
microwave
until all is
well
blended.
Cool to body
temperature
before
using.
-
Brush, using
all of the
glaze on
tart.
-
Tart should
be made up
within 3
hours of
serving.
Crust can be
made up to
24 hours
before
serving but
fruit should
be added
later.
Frangipane
(Italian Cream)
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Eggs
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1.00 lb.
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454 g
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0.65 lb.
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In a bowl of a
mixer fitted
with a whip
attachment, whip
eggs until very
thick and light
in color. Set
aside.
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Butter
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1.10 lb.
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500 g
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0.65 lb.
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- In another
bowl fitted
with a
paddle
attachment,
whip until
light and
fluffy.
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TPT*
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2.20 lbs.
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1000 g
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1.15 lb.
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Cake flour
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0.25 lb.
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113 g
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0.18 lb.
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- Add to the
butter, whip
until light
and well
incorporated.
Add eggs,
mix well.
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Almond emulsion
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0.005 lb.
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2 g
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5 drops
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Rum emulsion
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0.10 lb.
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45 g
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0.05 lb.
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Total
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4.665 lbs.
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2114 g
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2.63 lbs.
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Add
emulsions,
mix in
quickly, do
not
over-mix.
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Chill until
needed. Can
be frozen up
to 6 months
and
refrigerated
up to 5
days.
Frangipane
Usage
-
Can be
used
alone,
but
usually
in
conjunction
with
pastry
cream in
a 33%
pastry
cream
and 66%
frangipane.
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Can be
used as
a baked
filling
under
fresh
fruit in
tarts
while
baking
tart
shells.
-
St
Honore
Gateau,
the
frangipane
is
folded
in with
whipped
stabilized
cream
50% 50%
and used
un-baked
as a
filling.
For
Pithiviers
100%
frangipane,
doubling
the
amount
of
Almond
emulsion.
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Baked
fruit
tart
filling
with
exposed
fruit
such as
pears,
figs or
dates.
TPT*
Equal
portions
of nuts
and
powdered
sugar
processed
together
until a
smooth
crumb
powder
is
achieved.
Usually
it is
made
with
almonds,
but any
nut can
be used
to vary
the
flavor.
Hint!
If the
frangipane
separates
and
looks
curdled,
use an
immersion
blender
to
re-mix
to a
smooth
consistency.
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Tip of the
Week |
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Measuring by
Weight
If the recipe you
have gives ounces,
hundredths of pounds
or gram weights, use
them.
You will be
amazed at the
consistency of your
products.
For small
quantity baking, do
not try to use
ounces as they are
too large a unit for
real accuracy, such
as baking 1 to 4
loaves.
Professionally grams
or hundredths of a
pound work the best
but pounds and
ounces are used
extensively in large
production plants. |
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