Day Fifty

This week in school, we’re starting a new subject: TARTS!  I’m very, very excited.  I love baking pies and tarts.  You guys already know that, though. We’ve made three tart doughs so far: Pâte sablée, pâte sucrée, pate a foncer.

We also made this chocolate nougatine crisp, too.  It’s made with butter, sugar, glucose, pectin, cocoa powder and almonds, and baked until crisp. 


We rolled out the pate a foncer and pressed the pie dough into the tart rings.  We made an almond cream (butter, egg, almond powder, powdered sugar, flour) and piped it into the shells.

We topped the almond cream with sliced frozen figs, apricots, and cherries.

Then a little more almonds cream went on top, along with some almonds and pearl sugar. 

Ta da!  The finished tarts.  I love how these look!  I didn’t know the almond cream would puff up and be so pretty. 


Oh man – this was so good.  I had no idea how delicious this was going to be.  The crust was so buttery and flaky!  I’m a big fan of pate a foncer. 



  1. Yummm, those tarts look so good. I'm a sucker for anything with figs in it though!

  2. I mail ordered from Cookie Bar awhile ago and thought it was okay. So many other bakeroes out there that are better. Yum, tarts!