Fruit TartBon Pastry
Our tart shells are hand-made organically with pure butter and filled with Creme Patissiere (Vanilla custard cream) and topped with a mix of berries soaked in Grand Marnier. Minimum order of $25 for bite size and shaped tarts.
Butter, Eggs, Fresh Fruit, Milk, Sugar, Unbleached Flour
The idea of baking a filling with a container of dough is very old, and it is declined in many ways in the world. Thus, Italian calzones, Mexican empanadas, Polish pierogis and Jamaican patties are all based on this principle. Salty pies were therefore the first to be made and their history is intimately linked to the evolution of baking and pastry science. That said, pies were mostly popularized in the Middle Ages, and the fruit pie as we know it today was developed in the 19th century. The pie is certainly one of the oldest pastries. The pastry at the origin takes its name from the raw material essential to its composition: the dough and those who worked and cooked the dough: pastry cooks. The latter cooked following the bakers salted and sweet pies that dominated pastry preparations until the seventeenth century. The pastry cooks organized themselves in 1440 when the first statutes of the profession were promulgated. These statutes allowed pastry chefs to distinguish themselves from bakers and oubloyeurs. To the oubloyeurs, the making of oublie (later ‘gaufre waffles’ in the Middle-Ages) and light pastries, pastries, meat pies, fish, cheese and various sweet fillings that we will be interested in today.In the kitchens of aristocratic or royal houses, The pie is a piece to bake in an oven, consisting of a crust of dough, bread dough or dark dough, shortbread or broken dough, topped with cream, fresh or dried fruit, frangipane which is a very old preparation . Originally, they were cooked for weddings and banquets. Pie recipes The recipes were passed down from master to apprentice or from mother to daughter, the majority of the population being illiterate. Even the greatest cook of the Middle Ages, Maître Chiquart dictated his cookbook " Because of cooking " published in 1420 to a clerk of his acquaintance. And by the way, let's mention that it proposes only 4 recipes of dessert for three days of banquet which shows the little importance of the pastry at this time. It was not until 1653 that the first book of desserts of La Varenne,cook of the Marquis d'Uxelles, entitled " Le Pâtierier François" In which he gives the first recipes of short pastry and shortbread, pies, biscuits and macaroons. Baking pies Pies were first cooked in the hearth in molds placed on hot embers at home or in the oven baker after baking breads. We also cooked with leftover pastes fruit pies, kind of slippers. Pies cooked with their filling use broken or flaky pastes. Cooked pies of shortbread or broken pasta. In the Renaissance, the appearance of kitchen stoves allows for a softer cooking and the pastry grows under the influence of Italian pastry chefs then the best pastry chefs in the world known with meringues, cabbages and various biscuits. It was not until the 19th century with the advent of gas ovens and beet sugar that pastry reached its peak and the greatest desserts of French gastronomy were created.