Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV
Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.
Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or institutionalized pudding fillings, soggy crusts, and underripe, flavorless fruit. We set out to create a buttery, crisp crust filled with rich, ...