| TammyM |
No, I'm not talking about the ladies of rfc ... er wait, those are trollops!
I want to make a very VERY special dessert for a student who has worked for
my department for 3 years. I want this dessert to be as beautiful as it is
delicious. I was thinking of some kind of fruit tart, perhaps nectarine?
(they are very tasty right now) The best of the strawberries are all but
gone. I was thinking of a crust with nuts, perhaps some kind of creamy
filling, fruit on top, artfully arranged, and a glaze if necessary. I'm a
competent baker, so even if you think the recipe is complicated, bring it
on! Would love to hear tried and true recipe suggestions.
many thanks,
TammyM in
Sacramento, California
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| danmasi@earthlink.net |
Nothing tried-n-true here, but since nectarines and almonds aren't very
distant relatives, how about a simple shortbread crust for the tart
that includes ground almonds? Add a vanilla pastry cream, nectarines,
and maybe as a switch from the everpresent apricot jam glaze, glaze the
whole thing with a light coating of seedless raspberry jam so you can
look at it through rose-colored glazes? Might be a nice combo...
Dan Masi
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| sf |
On Wed, 27 Jul 2005 08:13:35 -0700, TammyM wrote:
> No, I'm not talking about the ladies of rfc ... er wait, those are trollops!
>
> I want to make a very VERY special dessert for a student who has worked for
> my department for 3 years. I want this dessert to be as beautiful as it is
> delicious. I was thinking of some kind of fruit tart, perhaps nectarine?
> (they are very tasty right now) The best of the strawberries are all but
> gone. I was thinking of a crust with nuts, perhaps some kind of creamy
> filling, fruit on top, artfully arranged, and a glaze if necessary. I'm a
> competent baker, so even if you think the recipe is complicated, bring it
> on! Would love to hear tried and true recipe suggestions.
I'm not a fan of nuts in crusts... so I'd make a pate sucre instead.
I'd also keep it fairly simple: peaches and maybe a few blueberries
for color. Glaze. That's it.
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| TammyM |
<danmasi@earthlink.net> wrote in message
news:1122489364.199147.279210@o13g2000cwo.googlegroups.com...
> Nothing tried-n-true here, but since nectarines and almonds aren't very
> distant relatives, how about a simple shortbread crust for the tart
> that includes ground almonds? Add a vanilla pastry cream, nectarines,
> and maybe as a switch from the everpresent apricot jam glaze, glaze the
> whole thing with a light coating of seedless raspberry jam so you can
> look at it through rose-colored glazes? Might be a nice combo...
Rose colored glazes :-) Very cute, Dan'l. AND your suggestion sounds
great. Hey if peaches and rasps make melba, nectarines & rasps oughtter do
well too.
Will let you know how it turns out.
SO good to see you around these parts again. Where the heck is Iain?
TammyM
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