All three! Tarte Tatin, Treacle Tart and a Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Cran Tatin, "W" Treacle Tart and "Ships Ahoy!" Fruit Tart
Now that you survived this challenge, what words of wisdom do you have to share?
You can’t rush richness. I burned my caramel for the Tatin with the heat too high, had to do it over. I really took my time with the Treacle Tart and it was a success; I’m particularly happy with the crust. The creme patissiere thickened in the blink of an eye! I was stirring the whole time, saved the texture, but the heat was probably too high, again.
Tell us about how you added a Wisconsin twist.
Cran Tatin had Crandon’s own dried cranberries layered into the pan. This was my favorite of the three trials, and I know I will make it again! Treacle Tart was something I’d always wanted to taste ever since reading Harry Potter to my kids so I didn’t want to change the flavor at all. I found Lyle’s golden syrup and it was worth the trip to locate it. Very unique and best served warm with creme fraiche. I just added the "W". The Designer Fruit Tart has pate sucree with creme patissiere flavored with Chambord (raspberry liqueur). I attempted the ship’s steering wheel of our SS Badger that docks in Manitowoc. I could hear the whistle blowing as I put the tart together. I asked folks at the SS Badger to send me a photo of their ship’s wheel and they were so sweet to oblige and wished me luck in my endeavor.
How did you do?