Often times I will crave a dessert but I never turn to cake. But give me a tartelette with fresh fruit and a creamy filling and I will gorge myself with them. Sometime I wonder if I should have gone to a culinary or baking school but it actually grew out of my love for photography. Food should look delicious. We eat with our senses. Taste may be the last of the senses to enjoy the food. First we either smell or see it. I suppose we don’t hear it unless it’s a steak sizzling or rice Krispees going snap crackle pop or pop corn bursting. But we taste food ass much with our eyes and our sense of smell as with our taste buds. Actually if we can’t smell, food has no taste. Seriously try it. Food tastes bland when our nose is stuffed up. Our sense of touch also dictates our tastes as well. There have been many times that the food has been disappointing because of the texture. But these little blackberry tartelettes are perfect, A delicate shortbread crust and a creamy whipped frozen based topped with wild blackberries has the perfect texture and taste. However I do want to perfect my shortbread crust. I do have to say that the book, How to bake like a French pastry chef is perfect for learning the basics to build with. And so I will continue to work out the crème légère and the pate sable to make the perfect little tartelette
I find that there is something calming about creating little nests of pasta. Working the flour and eggs together until it forms a unified pliable mass. It’s quick and almost feels like play. After it has rested for an hour, it’s time to cut and roll. Often times I lose myself in the task. Roll, fold, roll, roll, roll. Dust with flour, move the hand crank to the cut that I want. Roll again and dust with a bit more flour. Gently lift and twirl into these little swirls. After all has been rolled and cut, pop the whole tray into the freezer for about an hour. Then into a labeled plastic gallon bag. And it’s done. Or after it’s been chilling for a bit, boil salted water and place a couple of nests into pan. Four minutes or so after it comes back to a boil, it’s done and oh so wonderful.
