Next time, for contrast and a little extra drama, I’d like to use pearled sugar, the rough, bright white bits of sugar some times called “Swedish sugar”. I had to carefully insert a thin metal cake tester into most of the ridges to slowly release the tart from the tart pan. Do spray or butter the tart pan carefully, getting into all those ridges on the side. If you happen to have a marble board, the dough needn’t be chilled. That said? This isn’t a particularly fragile tart, a little variation won’t hurt so if you don’t have a scale, you’ll have no trouble just eyeballing the dough. A kitchen scale (this is my favorite, I love it) really helps here, for measuring the ingredients of course but also for breaking the dough into pieces. Helen uses cinnamon in the crust, I like it with nutmeg, too. ![]() UPDATE: You'll need about 2-1/4 cups of a thick jam. ![]() Sorry, darn it, I didn’t measure how much volume of Cranberry Jam there is but it spread a scant half inch thick. I wouldn’t hesitate to make this with my Cranberry Chutney or a thick marmalade or a thick apricot or dried apricot jam. Consider making a double batch of the Cranberry Jam, it isn’t terribly sweet and is great for scones, toast, turkey sandwiches, etc. A few hours to fully cool and flavors to meld is a good idea, however. Two particularly enthusiastic taste testers insisted on second slices for breakfast the next day “just to see if it’s different”. It took me an hour to make the first time, I bet that with experience, I could put this together, start to finish, in 30 minutes! The tart dough is easy to handle, no rolling required, and thanks to all toasted almonds, tastes nutty instead of floury!ĪLANNA’s TIPS Helen recommends making her Cranberry Linzer Tart a day ahead but I had no trouble serving it for dessert one evening, 8 hours after baking. You’ll love-love-love Helen's Cranberry Linzer Tart, I think. Louis’ most venerated dining establishment, and teaches classes at Kitchen Conservatory.Īnd of course, this week she launches her first book in 16 years – documenting Truffes’ recipes and techniques in a hardcover book, an e-book and a companion website with step-by-step photos. Rose Levy Berenbaum, herself author of The Cake Bible, The Bread Bible, the Pie and Pastry Bible calls Helen the “goddess of pastry”! ( Rose's cookbooks.)Īt age 73, Helen is whirlwind of energy – and cake! and tarts! She is the pastry chef at Tony’s, St. Louis’ best hotels, restaurants and caterers.Īlong the way, she published the New Pastry Cook: Modern Methods for Making Your Own Classic and Contemporary Pastries. She was a professional “home baker” in a commercial setting, crafting wholesale handmade small-scale pastries, developing recipes and refining techniques for St. For two decades, she owned a high-end bakery called “Truffes” here in St. Just the first title might make bakers tremble: European Tarts: Divinely Doable Desserts with Little or No Baking. Fletcher shared the news that she is documenting her bakery’s recipes in a series of cookbooks. So I was thrilled when my friend Helen S. No surprise that when I got on a train to Moscow with friends nine months later, I ignored my father’s strict orders to not sell blue jeans, and sold two pairs to a sleezy guy near Red Square, destroying the size-small evidence. ![]() That year as an exchange student, I discovered European bread, European yogurt, European cheese and oh my – European pastries, especially the European tarts that taste as good as they look. At age 18, I arrived in Finland tall and slim, the way nearly all girls that age once were.
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