Blind baking is the process of baking the pastry before filling it. I find that this type of pastry requires a blind-baking or par-baking. Pâte Sucrée is made with powdered sugar, instead of granulated sugar, and also includes egg yolks. The dough freezes remarkably well and you can keep it for up to 3 months in the freezer. It produces a sturdier pastry crust and can hold heavier fillings. The pastry I used is Pâte Sucrée, (pronounced pat-sue-cray) which has a shortbread cookie-like texture and is sweeter than a standard pie pastry. Instead of individual little pastries, I’ve made them into full tarts. Now, it goes without saying, that buying these little pasties can be quite pricey, so I decided I needed to make something like it at home. One morning, I was hoping for a danish or muffin of some sort and all they had left was a petite square pastry sprinkled in almonds with a plump, orange apricot in the middle. They have all sorts of tarts, danishes and of course macarons. I used to work right beside their shop and I found myself in there more often than I would like to admit. Serve with ice cream or whipped cream.Ĭlick here to purchase a copy of Jacques Pepin's Fast Food My Way for more dessert inspiration.There’s a posh little French bakery in town that makes the most wonderful pastries. Wearing oven mitts, carefully invert the skillet onto a large plate.Remove from oven, and let cool 10 minutes or so to set.Bake for roughly 20 minutes, or until the crust looks browned and done.Place the pie dough over the fruit, tucking the edges in as needed.Remove pan from heat, adding the apricots, cut side down, in a single layer. Stir it gently toward the end of cooking time to prevent it burning. The liquid should become thick and deep amber.
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