Petite Fruit... Mush?

Alright. So long story short, I should stay away from pastry. Not that it didn't turn out deliciously, quite the contrary... but my god, did it look horrendous. Not only that but I came out with more flour on my jeans and in the bowl. The story began when my dad decided on a last-minute party for nine and left me in charge of dessert. Lesson #1: Never leave a beginner-baker as dessert chef. All enthused, I scoured my recipe book and decided the picture for "petite fruit tarts" looks delish and oddly simple. Lesson #2: Never believe recipe books. There I was slaving over the over for over two hours, trying so desperately to make these damn tarts look gorgeous, while ultimately the crust, instead of being beautifully shaped as it went in, came out slightly oozy on the corners. Now don't get me wrong, it was delicious, but let's just say my presentation skills need hella lotta work. Lesson #3: never think you'll be a professional chef by Week 2. Related Lesson #4: Baking is more complicated than it looks. Progress report: excluding the mini-scare with the 'lightly floured parchment paper' smoking, nothing burnt yet... except my tongue. Lesson #5: Hot butter is hot. Mind-blowing logic, that.

2 cups all-purpose flour
1/3 granulated sugar
3/4 cup cold butter
2 egg yolks, beaten
1/4 sour cream
3 tablespoons ice water
2/3 cup granulated sugar
1/4 cup all-purpose flour
6-8cups fresh fruit
1/4-1/3 granulated sugar

1. In a medium bowl, sift together 2 cups of flour and 1/3 cup of sugar. Using that handy-dandy two-knife technique, just cut in the butter until the pieces are pea size. In a small bowl, stir together the yolks, sour cream and ice water. Gradually stir in the yolk mixture into the flour mixture and using your fingers (best part!), gently knead the dough until a ball forms. Cover with cling wrap and refridge that thing for an hour.

2. Preheat the oven to 375F. Divide the dough into 8 portions and on lightly floured pieces of parchment paper, roll dough portions into 6 to 7 inch circles (or in my case, square like blobs). Transfer circles, on parchment, to baking sheets. Note: the flour started to burn and smoke soooo might change that later on.

3. In a small bowl, stir together the 2/3 granulated sugar and 1/4 flour. Sprinkle a scant 2 tablespoons of the sugar mixture on each party circle to within 1/2 inch of the edges. In a large bowl, combine fruit and the 1/4-1/3 cup granulated sugar; toss gently to coat.

4. Spoon 3/4 to 1 cups of the fruit mixture into the center of each dough circle. Fold the pastry edges of the edges of fruit and bark tarts for 20-25 minutes or until fruit is tender and pastry is golden brown. If desired, dust pastry edges with powdered sugar. Makes 8 tarts.

Regardless to say, the dessert was a hit, even though the Pops kindly invited two more people than expected. Lesson #6: Always make multiples when cooking for Indians.

Yours,
The Baker's Apprentice.