Comments on Pomiane: Recipe: Fig & Quince Tarts

For Joanna.
"we don't do butter any more here"...

2007-07-22T18:17:00.000Z

For Joanna.
"we don't do butter any more here"
Seems a shame. Have you read this?
http://www.thincs.org/Malcolm.choltheory.htm

Debra

In the interests of waistline, I gravitated to phy...

2007-07-22T14:09:00.000Z

In the interests of waistline, I gravitated to phyllo quite a few years ago - having focused for a long time before that on pastry-making as a particular interest - and now I find that things made with shortcrust or even pate sucre just seem unnecessarily heavy in comparison.

When you make mince pie as you mention, how many layers of phyllo do you use?

Truth be told, I suspect the Quince Jelly was made by his parents, but he did at least wrap it in foil and hand it over....

Delicious ... I'm interested that you use phyllo a...

2007-07-22T13:57:00.000Z

Delicious ... I'm interested that you use phyllo as a matter of course, I've always rather liked it.

With some things, you barely need to bother with buttering or oiling it ... for instance, if I make a big mince pie, I pre-bake unoiled phyllo, put in the mince, then brush the little edge pieces for their second baking.

As you know, we don't do butter any more here, so I use almond oil for pudding-y phyllo. It doesn't always feel like second best!

I love this way of treating the figs - actually, it would be delicious without the pastry, if you were in a real hurry.

How nice to have a godson giving you such delicious presents.

Joanna

Comments on Pomiane: Recipe: Fig & Quince Tarts

For Joanna. "we don't do butter any more here"...

In the interests of waistline, I gravitated to phy...

Delicious ... I'm interested that you use phyllo a...

For Joanna.
"we don't do butter any more here"...