Comments on: Fruit Tartelettes

By: Sara

Sara — Tue, 01 Sep 2009 03:42:48 +0000

Sonya, I admit, I had no idea that apple cider vinegar wouldn’t be widely available. I feel so naive, and a bit ashamed!

By: Sonya

Sonya — Sun, 30 Aug 2009 07:32:01 +0000

Thanks so much for the tips on using those different options..I have all of those things in my house:)

By: Sara

Sara — Fri, 28 Aug 2009 03:44:34 +0000

Joanne, I cut out squares of plastic wrap that are slightly larger than the width of the tart pan, so I can just pour the dried beans on top of the pastry dough (the goal here is to put some sort of material between your weights and the dough, which protects the dough and makes for easy removal when you take the pan out of the oven). You can also use aluminum foil, but if you do, you’ll want to butter the underside of the foil (the part touching the pastry dough), so it doesn’t stick. I use the plastic just because it’s easier to deal with – it doesn’t stick, and I have an easier time removing it when I pull the tarts out of the oven.

You can purchase tart pans here or at a cookware store. They don’t come with pie weights, but those can also be found at cooking stores. Or you can just use dried beans, which is what I do. I simply grab the cheapest bag in the store, then discard them when they come out of the oven.

Does that help? If anything is unclear, please let me know. I can also take some pictures of the process this weekend, and add them to the post.

By: joanne

joanne — Fri, 28 Aug 2009 01:40:44 +0000

hi there, love this recipe! quick question though, what do you mean by covering the tart with small squares of plastic? maybe some pictorial evidence would help! and where do you obtain tart pans, does it come with the pie weights? do help!

By: Sara

Sara — Thu, 27 Aug 2009 22:52:11 +0000

Donna, I have all of her cookbooks, too. And honestly, I will happily purchase the next – what can I say? Her recipes always work.

Sonya, you can use regular vinegar, white wine vinegar, or even lemon juice. Though I haven’t tried it yet, a little cream of tartar should work, too. The acid helps keep the crust tender – since I’ve started using it in my crusts, the results have been just amazing.

By: Sonya

Sonya — Thu, 27 Aug 2009 12:14:23 +0000

Wow those look to pretty to eat..almost:) Do you think the crust can still be made without the apple cider vinegar? The reason I ask is because I can not find that here in the netherlands. They have regular but not apple cider. Do you think I could just use something else in place and if so what would you suggest?

By: Donna

Donna — Wed, 26 Aug 2009 10:41:05 +0000

These look gorgeous. So very pretty. Barefoot Contessa is one of my favorites, I have all of her cookbooks, yikes.