09 June 2009
Tuesday's with Dorie: Parisian Apple Tartlet
What I made is actually Berlin Rhubarb Tartlet, as I cook along with Tuesdays with Dorie. Jessica of My Baking Heart chose the recipe this week, and it is posted on her blog.
I was very grateful to see a recipe without chocolate and a recipe that I could make from ingredients in the house as I am dealing with single Mum-hood during the week: this is week 2 for the German being in Munich. So far it's been okay, except for the occasional weeping fit (by Thing2- I am old enough to get by with Skype and Thing1 falls asleep very quickly). We are still deciding whether to move down or continue the commuting for the next 6 months to a year.
In any case, the Tartlet. I have Blatterteig in the freezer (oh, I love my freezer) but I was out of apples and I am seriously in a rhubarb mood. I actually made a rhubarb turnover this weekend (that was the first time I used the puff pastry) and thought this would be a simple throw together. It turns out that my oven ran a bit hot, though, and my pastry blackened a bit on the edges at 190C and 15 minutes. I'll lower the rack next time.
For the filling I just diced a rhubarb stalk, added some sugar and macerated in lemon juice for the 15 minutes that I thawed the sheet. Voila!
It was delicious, even with a bit of blackening, as I am sure it would be with any fruit filling. Watch out for the dripping of the caramelized sugar, though, it can cause an oven mess if you use a flat (German style) cookie tray rather than a jelly roll pan.