05 January 2010

Tarte aux Prunes


"Pate Sucree" is convenient to make two portions at one time and keep them frozen.  The filling is "Creme d'amandes" with mastering these two basic of Patissiere you can make any kind of tart with different filling.

「パートシュクレ」はタルトを焼く毎に作るのが面倒なので、何回分かを一気に作り冷凍しておくととても便利だ。「クレーム・アマンド」を使うタルトは色々中身の果物を変えてもとても美味しい。プラム、ネクタリン、杏の他にリンゴ、洋梨などもよい。

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