The art of french pastry phần 696
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farmerswouldrolloutbits
ofleftoverdoughintothin
rounds,spreadthickcream
overthem,andbakethem
quicklyinthehotovens.Et
voilà,tarteflambéewas
born.Flambéereferstothe
woodfireintheoven.
Thesedaysonecanbuy
steeltarteflambéeovens.
BeingthetrueAlsatian
thatIam,Ishippedoneto
myhouseinChicagoso
thatIcanenjoyabitof
Alsacewithmyfriendsand
family.Inthisrecipethe
tarteflambéetakes5
minutestobakeinahome
oven,butmyovengets
muchhotterthanaregular
homeoven—650°F—andI
bakemytartforjust60
seconds.Whetheryoubake
inahomeovenora
commercialone,the
intenseheatcompletely
breaksdowntheglutenin
thecrustandmakesitvery
crispy.
Becausethedoughis
rolledsothin,itiseasierto
workwiththeroundsif
theyarefrozen.Whenthe
ovenisreadyyoupull
themfromthefreezerone
atatime,topthemwhile
stillfrozen,andputthem
directlyontothebaking
stoneinthehotoven.You
willneedtomakethe
crustsaheadsothatthey
havetimetofreeze,which
isagoodideaanyway.
Otherwiseyou’llspendthe
eveningrollingdough
insteadofentertaining
yourguests.Youcanalso
pre-bakethecrustsfor2
minutesbeforetoppingto
stoptheactionoftheyeast
sothattheyareeasierto
handle.
BEFOREYOU
BEGIN
>>Getoutthe
following
equipmentand
allowallofthe
ingredientsto
cometoroom
temperature:
Digitalscale,setto
metricweights
KitchenAidor
