Comments on: Tart aux Figues (Fig Tart with Pastry Cream)

By: Het

Het — Wed, 20 Aug 2008 13:56:49 +0000

The figs are SO beautiful. This is a stunning presentation, and it promises to be of heavenly taste. I’ll give the short pastry a try… it doesn’t seem to fussy.
Het

By: Ms. Glaze

Ms. Glaze — Wed, 13 Aug 2008 11:44:28 +0000

SAS – You know, that’s a really good idea! I don’t see why rice flour couldn’t be used instead. My other suggestion would be to add a few extra egg yolks to the recipe that way it will really thicken up.
And yes, I’m all for experimenting with flavored pastry cream!
Stu – Love that entrée idea. Jambon and figs are heaven. I have one that I make where I cut a little cross in the top of the fig and stuff it with blue cheese. Then wrap the bottom in jambon and broil it. Super yummy.

By: SAS

SAS — Mon, 11 Aug 2008 11:35:34 +0000

De-gluten your pastry cream and become the best friend of celiacs everywhere! It’s easy, really – and no one will ever know. :>
PS – I didn’t know each chef has a “signature” pastry cream. I think I’ll need to experiment, oh, with maybe a hundred flavors, let’s say, to be sure I get the right one for me! If that’s not enough, I’m willing to make the sacrifice and keep eating (er, experimenting!).

By: Stu "El Inglés" Harris

Stu "El Inglés" Harris — Mon, 11 Aug 2008 08:57:54 +0000

^high 5^ We had exactly that last week. A neighbour’s fig tree was heavy with fruit and we were invited to tuck in. More to come, I’m sure.
You can also make a yummy entrée (in the French sense of the word) at this time of year with jambon cru, sliced figs, shaved parmesan, slight driz of olive oil.
(Credit to a small restaurant in the Marais, now disappeared).