No, I'm not talking about the ladies of rfc ... er wait, those are trollops!

I want to make a very VERY special dessert for a student who has worked for
my department for 3 years. I want this dessert to be as beautiful as it is
delicious. I was thinking of some kind of fruit tart, perhaps nectarine?
(they are very tasty right now) The best of the strawberries are all but
gone. I was thinking of a crust with nuts, perhaps some kind of creamy
filling, fruit on top, artfully arranged, and a glaze if necessary. I'm a
competent baker, so even if you think the recipe is complicated, bring it
on! Would love to hear tried and true recipe suggestions.

many thanks,
TammyM in
Sacramento, California

Nothing tried-n-true here, but since nectarines and almonds aren't very
distant relatives, how about a simple shortbread crust for the tart
that includes ground almonds? Add a vanilla pastry cream, nectarines,
and maybe as a switch from the everpresent apricot jam glaze, glaze the
whole thing with a light coating of seedless raspberry jam so you can
look at it through rose-colored glazes? Might be a nice combo...

Dan Masi

On Wed, 27 Jul 2005 08:13:35 -0700, TammyM wrote:

> No, I'm not talking about the ladies of rfc ... er wait, those are trollops!
>
> I want to make a very VERY special dessert for a student who has worked for
> my department for 3 years. I want this dessert to be as beautiful as it is
> delicious. I was thinking of some kind of fruit tart, perhaps nectarine?
> (they are very tasty right now) The best of the strawberries are all but
> gone. I was thinking of a crust with nuts, perhaps some kind of creamy
> filling, fruit on top, artfully arranged, and a glaze if necessary. I'm a
> competent baker, so even if you think the recipe is complicated, bring it
> on! Would love to hear tried and true recipe suggestions.

I'm not a fan of nuts in crusts... so I'd make a pate sucre instead.
I'd also keep it fairly simple: peaches and maybe a few blueberries
for color. Glaze. That's it.

> wrote in message
oups.com...
> Nothing tried-n-true here, but since nectarines and almonds aren't very
> distant relatives, how about a simple shortbread crust for the tart
> that includes ground almonds? Add a vanilla pastry cream, nectarines,
> and maybe as a switch from the everpresent apricot jam glaze, glaze the
> whole thing with a light coating of seedless raspberry jam so you can
> look at it through rose-colored glazes? Might be a nice combo...

Rose colored glazes :-) Very cute, Dan'l. AND your suggestion sounds
great. Hey if peaches and rasps make melba, nectarines & rasps oughtter do
well too.

Will let you know how it turns out.

SO good to see you around these parts again. Where the heck is Iain?

TammyM