Day Fifty-Two


Well, after three days of tart-making, I think it’s safe to say that this has been my favorite week so far.  I feel pretty comfortable with making pastry dough and fillings, so maybe that’s why.  I feel more relaxed in class than usual (could have been the wine I had, I guess… heheheh just kidding), so I’m enjoying myself even more. 

Today we peeled, cored, and chopped apples, and cooked them in a mixture of sugar, butter, lemon juice, salt, and cinnamon.  My partner and I got a little creative and added some extra butter, brown sugar, ginger, nutmeg, Chinese five spice, and white pepper.  Okay, my partner did that, actually.  I like to play by the rules in pastry school.  He’s rebellious.  I think it will taste good.  He didn’t get too crazy with the spices.  Though I don’t really like white pepper.  At all.  At the restaurant I used to work at they’d add a bunch of white pepper to their  mashed potatoes, and oh lawdy I’d gag every time I smelled it.


Remember that inverted pasty dough we were working on?  We ran it through the sheeter today.  The sheeter rolls the dough out evenly and quickly.  After completing four “turns” by hand yesterday, we used the sheeter for the last two turns.


We also made Italian meringue again.  I’m glad, too.  I like that we’re making some of this stuff over and over again.  It allows me to correct my mistakes from last time.  I’m getting good at making Italian meringue now. 

We baked off our pâte sucrée tart shells, filled them with lemon curd, and piped the top with meringue.  The pâte sucrée was a little sweeter than the pâte sablée.  As for the lemon curd, it was less sweet and less buttery as the lemon cream.  Both were really good, but I think I prefer the lemon cream – because I prefer more butter and sugar if I had to choose. 


I made little Dairy Queen swirls of meringue on my tart, and then broiled with a torch.  I love using that torch; I get a little overzealous sometimes.  There are rumors of me being a pyromaniac floating around the classroom.



  1. The lemon meringue pie is so beautiful!!!!

  2. Looks yummy! I smile whenever I get a chance to read this blog -- I'm so glad you got your chance to go to pastry school.

  3. You know what I said about that other lemon tart? I take it back. THIS one is my idea of heaven. Is there anything better than lemon curd? It is pure creamy and tangy deliciousness. I love how you did the piping.

    Tarts are definitely one of my most favorite things to make, to eat, just to be near...

  4. What a gorgeous looking tart. Chinese 5 spice powder is pretty tasty in baked goods. I can use white pepper sparingly, though the idea of pepper in baked goods isn't one I'm very comfortable doing.

  5. The picture of the meringue taken from above looks like honey when you just take it out of the hive!

  6. Those tarts look great! I love Italian meringue so much :D

  7. I hear you on the white pepper! I used a little too much in a dish once and scared myself off of it. I'm afraid of it now. =(

    That tart is beautiful! I'm sure my pyro tendencies would come out if I had a kitchen torch..

  8. A gorgeous pie! I am loving your tales of pastry school!

  9. Thanks, Kim!

    Tracy, thanks for stopping by! I love your blog. I wish you'd post more!

    Sue, we're making a mille feuille tomorrow. Whoop! Yes, I think I liked this tart better because I prefer Italian meringue over French.

    Christina, I don't even own Chinese 5 spice. My parents used to have it back home, but I think it was about 10 years old.

    Linda, yes it does!

    Oh Laura, me too. It's like eating marshmallows.

    Lauren, I'm sure fresh ground white pepper isn't so bad. Maybe we should give it another try.

    Thanks for reading, Jillian!

    Thanks Jolene & Courtney!