Renowned for its famous and widely sold bread, the Poilâne house is also home to a few pastry classics of interest to Cake Justice. We take a look at the Apple Tart, another house specialty, whose unusual shape departs from conventional tarts. A little treat enjoyed on the go… Continue reading “Apple Tart by Poilâne”
It’s amusing, and often surprising, to see the associations we create: the mysteries of the game of seduction often escape us. What brings us apart, and what draws us together? The answer is less obvious than may seem, but it often rests in a couple’s creative potential. Together, the two are worth more than the sums of their parts, creating an alchemy and an equilibrium which are so strong that one no longer sees the pairing’s strangeness. Let us demonstrate this most rigorously by taking the example of the apple-lemon coupling: common flavors which, when artistically paired in the right quantities, pander delightfully to our sweet cravings. The Manza dessert offered by Demoncy-Vergne adopts these two flavors, but will it attain the harmony we crave? We’re about to find out. Continue reading “Manza by Demoncy-Vergne”
What we like in very thin tarts is the idea of going straight to the point. No fuss allowed in these little gems: just a golden puff pastry supporting a bounty of fresh fruits bursting with flavor – that’s how we like them. At Méert, however, they brings a touch of sophistication to this dessert, with the addition of hazelnut and cinnamon. Will their endeavor fall into excess, or will they show an elegant restraint? This warrants an inspection. Continue reading “Apple and Hazelnut Tart by Méert”
We have been known to slip into an orchard after hours of hiking in the scorching sun, titillated by this trespassing but parched and exhausted, craving a moment of rest in the shade of apple trees. With no water in sight, pounding the dry, dusty ground with our weary feet, we quenched our thirst by biting into apples – brazenly picked following a series of acrobatics. These granny smith apples count amongst the most delectable things we have ever tasted. Refreshing, tart, gorged with the sugar they patiently accumulated on their branch, they create a juicy explosion in our mouth every time we bite into their firm and crisp flesh, their juice drenching our tongue and palate. In such a situation, what a shame – and how reprehensible– to limit oneself to a single apple. And so we picked and consumed apples to our heart’s content. What memories remain with us of this sweet moment? Our quest down memory lane brings us to Thévenin, which proposes a pastry showcasing Grannysmith apples.
Amongst the emblematic desserts of French pastry making, it is the tarte Tatin which we audition today, with the version proposed by Carl Marletti. Since its famously serendipitous invention in the 19th century by the Tatin sisters, the tarte Tatin has adopted various shapes and recipes, with varying degrees of faithfulness to the original. Marletti offers us a rather conventional version, in which the cream is included in the tart. But are not easily deceived by appearances – this tart could be much more sophisticated than it looks. Continue reading “Tatin Tart by Carl Marletti”