Tuesday, January 11, 2011
Just a quick note here. Following my previous post on Pineapple Tarts, a few readers left comments and emails asking if they could use the recipe to make "enclosed" tarts instead of open-faced ones. The answer is yes, and I made a few late last night, just to show you. Yay, me!
Once you have encased the pineapple jam with the dough, you can beautify the tarts to resemble tangerines, like I did here (a lot of work prepping the cloves, though) or you can crimp the dough to form rose petals. I learned about this easy and nifty trick, quite by chance, at the lovely e's joie.
All you need is a crimper, which you can get cheaply any baking supplies store.
With this crimper, you basically make a hexagon on the outside, and a triangle on the inside.
I know I did an awful job with the crimping - so untidy and uneven, and the petals are so badly formed!!! But you get the idea, yes? I also did not do any glazing because I felt it would cause uneven discolouration ... but mostly because I was sleep-starved and couldn't be bothered.
That's the only photo you're getting by the way, because the current rainy spell means low lighting conditions and whatever I take is going to turn out unsatisfactory anyway. So I'll save myself the frustration and do something more enjoyable ... like eat the tarts. :)