The food section of today's SF Chronicle featured a recipe for a tart crust that is a bit unconventional. As luck would have it I happened to have some leftover vanilla bean pastry cream in my fridge, from a macaron filling experiment gone awry, and plenty of fresh fruit. What better time than the present to try out this unusual crust? Rather than making one big tart I decided to use tartelette pans because I think they're so cute. Plus, if the finished product turned out ok I could easily share them with friends and family.The Sweet Caillat Crust is made in a similar manner to pâte à choux dough, except without the eggs. Butter is melted with oil and water and when it reaches a boil, flour and sugar are added. The dough is mixed until it becomes like a thick paste. Here's the best part: instead of rolling out the dough you simply pat it into the tart pan and bake in a hot oven. For someone like me who hates washing dishes this is a godsend. I have to admit I was rather skeptical about this technique when I initially read the article, but the results were great. The crust was really tasty with a nice brown color and flaky, crispy texture.
Filled the cooled crusts with the pastry cream and fresh strawberries and blueberries. The final touch was brushing the tops with a bit of melted apple jelly to give the tartelettes a beautiful sheen. I think they look like the ones you see in the boulangeries of France. They'll make a great after-lunch dessert at work tomorrow! :-)
