Plum and frangipani tarts

February 26, 2016

 

So yesterday I went a little crazy for puff pastry, and decided to make a rather rich dessert. Lately, I’ve really enjoyed working with this particular type of pastry because there is so much that can be done with it. Given that chef’s like to use what fresh fruits are in season at the time, puff pastry is the perfect way to incorporate the fruit element without removing the fruit’s from the eyes of the beholder. One can easily make a cake and then top it with fruits or have the fruits inside, but I like that in these pictures you are able to see what you are biting into and it gives such a beautiful look to the pastry as well.

 

Most people read my blog or my Instagram posts and think that I love making elaborate cakes but truly, I love working with any kind of pastry and cakes (even the one’s that have figurines on top of them) are a delicate dessert to make as well, but if it came down to a choice- pastry would have my heart. Ask me to make you a croissant or pain au chocolate and I’m your girl!

Au revoir!

Zorah xo

 

 

 

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