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kiwi apricot tart - Forno Bravo Forum: The Wood-Fired Oven Community

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  • kiwi apricot tart

    kim made this one with fresh hardy kiwis from the garden, and apricot preserves from last year's harvest. unbelievably tasty.

    -Paul
    overdo it or don't do it at all!

    My 2005 pompeii build

  • #2
    Temperatura per dolco

    Paul,

    Che bella. Un cappolavoro. Do we get more details on the crust and the tart?

    How warm was the oven? I have been asked a couple of times in the past few days how pastry temperatures are different from bread temperatures. What are you seeing?

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      i'll have to check with kim--she made this one. in general i usually bake desserts like this around 350. plenty of time for the pizza to settle in, and the dessert pocket in my stomach to open up!

      i still don't have a door for my oven, so i'm sure that affects baking time to a degree.

      i actually think that the typo 00 flour feels quite a bit like pastry flour in texture, but it definitely wants to bake differently. the low temp. probably helps the pie crust become tougher than you would ever want from a pizza crust, while its high oil/butter content keeps it flaky.
      -Paul
      overdo it or don't do it at all!

      My 2005 pompeii build

      Comment


      • #4
        This sounds like a fantastic idea, I've heard of tarts baking at high temperatures, maybe this is another way to bring in tastes from different fruits. I've heard of fig/pear combos, maybe that could be another tart in the future.

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        • #5
          Overdo

          Paul,

          Another way to approach the well founded "overdo" idea: "The road of excess leads to the palace of wisdom," William Blake, English poet, artist, illustrator, 1757-1827. Words to live and eat by.

          Jim
          "Made are tools, and born are hands"--William Blake, 1757-1827

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