Lane Pirotte
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It's hard to beat a good ol' fruit tart! (tartlet)
#SpoutibleBakes
05:24 PM - Mar 03, 2023
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Misha Ellison
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In response to Lane Pirotte.
Oooh Lane you elitely gorgeous guppy, I like your style.

What do we got for crust? is that a vanilla pastry cream in there? Certianly some nicely sliced and arranged berries.

#TheWholePackage
05:32 PM - Mar 03, 2023
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Lane Pirotte
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In response to Misha Ellison.
It is vanilla pastry creme- why mess with the classic?! and the short dough - also classic. If it's all fresh, it's all good!
06:16 PM - Mar 03, 2023
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Misha Ellison
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In response to Lane Pirotte.
So good!

Okay Lane, help me out. I’ve heard of “short” when it comes to crust, but I’m never quite sure I know what it means.

I make a pretty standard pie dough - flour, butter, some egg or water to bring it together. Is that considered “short”?
06:18 PM - Mar 03, 2023
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Lane Pirotte
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Pie dough is sort of "short", being somewhat flaky. Pâte brisée, or short dough is crumbly, not flaky. Really, short sweet dough is basically the same as a sugar cookie dough- with variations, of course in the ration of butter, sugar, egg
In response to Misha Ellison.
06:44 PM - Mar 03, 2023
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Misha Ellison
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In response to Lane Pirotte.
Hey Lane, thanks. That helps a lot. It's mighty shiny of you to respond. #GorgeousGuppy

I just realized my pie dough recipe IS a pâte brisée. I never knew what it meant.

I always thought it was from the Latin "patus briskus" meaning "c'mon honey, give us a quick spank."

#TheMoreYouKnow
06:50 PM - Mar 03, 2023
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