![]() Sprinkle tart with corn starch and sugar, add apricots.Poke holes in tart with a fork several times. ![]() Using a rolling pin, roll along the top to cut the excess dough off, see pictures above. Push the dough into the pan at the edges. Roll dough up onto rolling pin and transfer to tart pan. Roll dough out on a floured surface into the size and shape that will fit your 9 to 11 inch tart pan.Form dough into a round shape, refrigerate 15 minutes. On a floured surface, dust the dough with flour and fraisage* the dough four or five times until the dough is smooth and doesn't stick to the surface.While processing, add egg mixture in a slow stream and continue to process until dough comes together in a ball, take dough out. In a small bowl, add egg and water and mix well.While processing, add butter, one tablespoon at a time until well incorporated. Place flour and sugar in food processor and pulse a few times.He looks forward to helping you on your culinary journey by sharing his expertise and his passion for teaching. Grausman has generously offered to help you with your culinary questions including with this tart recipe. Through his leadership, the program has flourished with the help of industry support. His Careers in the Culinary Arts Program (C-CAP) has provided a valuable platform for underserved high school students to reach goals, develop a marketable skill and enter culinary college programs that would otherwise be unreachable. Grausman piloted a culinary arts program in twelve New York City schools. Grausman is not only a cookbook author but has dedicated his career to helping American cooks succeed in the kitchen and inner-city high school kids develop an outlet for their creativity and transform their own lives. I was inspired and excited but never thought about the author behind the book, until he reached out to me. It really captured my attention because of how approachable French Cooking was through this well written book. When I first received my French Classics Made Easy book in the mail, I read it like a novel. Although there are many types of fruits that are great in a tart, I used apricots because my apricot tree is very generous. This apricot dessert recipe is adapted from my latest favorite French cookbook and guide, French Classics Made Easy by Richard Grausman. Well, you do need more advanced skills- but the secret that the imaginary angry French Chef from Le Cordon Bleu – that lives in my head- never told me is that each pastry recipe learned builds those skills one-by-one, easily.įrench tart dough is a great start to building those skills and that is why I love French tarts! I even succeeded on the first try! about Richard Grausman & C-CAP I have always thought of baking as needing an advanced set of skills, sometimes convincing myself that only cooking school graduates should attempt to master, especially with French pastries! Too much flour or liquid in the dough and you pretty much have to start over. Baking includes complex chemical reactions that need a narrow window of ingredients to make the reactions happen properly. With pastries, there is so much more to it. Learning to cook is a life long process which includes at the basic level learning to chop, dice, sauté, wash dishes etc. Why do I bring this up? Because in the kitchen, especially with baking, super especially with French pastries, I feel like a fraud.
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