Mariann Carlin Walnut Creek, Calif., Aug. 24, 2009 To the Editor: Let it be known that when I made a pastry for a tart recently, I used a product that is part butter and part olive oil.
Typically, with a bakewell tart, you would have to make a separate pastry crust, almond frangipane mixture and, if you're particularly fastidious, a homemade jam.
This is not flash cookery and the visuals struggle a bit to show off the results to best advantage (there are only so many ways you can make a Danish pastry look chic).
The meal, a braised lamb shank in my case, was worthy of a Michelin star or two, and the lemon tart would make a Parisian pastry chef yellow with envy.
They want to know how to make a hot water pastry, puff pastry, sugar crust pastry.
While Mr. Torres will eventually make a few pastries, he does not miss his old life at Le Cirque.
Too much water will make a heavy, gummy pastry.
It's made by taking two walnut-sized balls of dough, one loaded with lard and the other plain, then they're patted together, rolled up, patted and rolled again to make a bespoke puff pastry to cover each cake.
I run back in and help the team make a few more pastry items to last to the afternoon.
Making a choux pastry feels a bit cheffy for some, but it needn't.
