Comments on: Lazy Days Summer Baking: Strawberry-Rhubarb Galette http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/ Thu, 24 Jul 2008 04:50:21 +0000 http://wordpress.org/?v=1.5.2 Comment on Lazy Days Summer Baking: Strawberry-Rhubarb Galette by: Becca http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-31536 Wed, 20 Jun 2007 21:18:43 +0000 http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-31536 Oh, that sounds delicious! I also have two peaches that need to get used up, and I love the idea of almond extract in the crust. Well, I think I know what I'm having for dinner tonight! Oh, that sounds delicious! I also have two peaches that need to get used up, and I love the idea of almond extract in the crust. Well, I think I know what I’m having for dinner tonight!

]]> Comment on Lazy Days Summer Baking: Strawberry-Rhubarb Galette by: Barbara http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-31225 Wed, 20 Jun 2007 14:58:26 +0000 http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-31225 Suganya--the only thing I can think of was that you didn't press the pleats of the dough firmly enough together. Was it a butter dough like this one--or was it made with shortening, or was it puff pastry or phyllo dough? Butter dough is easier to work with, in my opinion, than shortening dough (and it tastes better, too!) and both puff pastry sheets and phyllo dough can be hard to keep from puffing up and out, because of their own nature. Jim--the compote--which is essentially boiling the liquid out of the fruit until it is a thickened puree--keeps really juicy fruits from making the bottom crust soggy. It also keeps it from boiling out of the crust and making a horrid mess. It also keeps one from having to add thickener to the filling....it is a useful technique at any rate, and makes for a very tasty pastry full of intense fruity flavor. Ann--it must be galette season. It is a handy fruit dessert for summertime, I will say that. Lucette--I almost made a tart with a shortbread crust, but I got lazy! Becca--here is a link to a recipe I posted that is a sour cherry and almond galette. You can follow the instructions there. If you are making it with large sweet cherries, you can halve them to put them in the galette, and you likely will not need to add sugar. Also, you could cook some of the cherries down first--it would make an intensely flavored pastry. Or, you could use a bit of sour cherry preserves smeared on the bottom crust like I did the compote, and then top it with halved sweet cherries. I bet that would be very, very tasty. In any case cherries and almonds are a classic combination. Let me know how it turns out! http://www.tigersandstrawberries.com/2005/06/23/cherry-memories/ Suganya–the only thing I can think of was that you didn’t press the pleats of the dough firmly enough together. Was it a butter dough like this one–or was it made with shortening, or was it puff pastry or phyllo dough? Butter dough is easier to work with, in my opinion, than shortening dough (and it tastes better, too!) and both puff pastry sheets and phyllo dough can be hard to keep from puffing up and out, because of their own nature.

Jim–the compote–which is essentially boiling the liquid out of the fruit until it is a thickened puree–keeps really juicy fruits from making the bottom crust soggy. It also keeps it from boiling out of the crust and making a horrid mess. It also keeps one from having to add thickener to the filling….it is a useful technique at any rate, and makes for a very tasty pastry full of intense fruity flavor.

Ann–it must be galette season. It is a handy fruit dessert for summertime, I will say that.

Lucette–I almost made a tart with a shortbread crust, but I got lazy!

Becca–here is a link to a recipe I posted that is a sour cherry and almond galette. You can follow the instructions there. If you are making it with large sweet cherries, you can halve them to put them in the galette, and you likely will not need to add sugar.

Also, you could cook some of the cherries down first–it would make an intensely flavored pastry. Or, you could use a bit of sour cherry preserves smeared on the bottom crust like I did the compote, and then top it with halved sweet cherries. I bet that would be very, very tasty. In any case cherries and almonds are a classic combination.

Let me know how it turns out!

http://www.tigersandstrawberries.com/2005/06/23/cherry-memories/

]]> Comment on Lazy Days Summer Baking: Strawberry-Rhubarb Galette by: Becca http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30549 Wed, 20 Jun 2007 01:53:29 +0000 http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30549 If I did this with fresh cherries, do you think I'd need to treat them the same way you did the strawberries and rhubarb? I've never used fresh before but my sister brought home 2 pounds today and they're huge, delicious, and begging to be made into something. If I did this with fresh cherries, do you think I’d need to treat them the same way you did the strawberries and rhubarb? I’ve never used fresh before but my sister brought home 2 pounds today and they’re huge, delicious, and begging to be made into something.

]]> Comment on Lazy Days Summer Baking: Strawberry-Rhubarb Galette by: lucette http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30535 Wed, 20 Jun 2007 01:32:12 +0000 http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30535 I made a very similar tart last week--one of those press-into-the-pan crusts, and slightly precooked strawberries and rhubarb--heaven. I made a very similar tart last week–one of those press-into-the-pan crusts, and slightly precooked strawberries and rhubarb–heaven.

]]> Comment on Lazy Days Summer Baking: Strawberry-Rhubarb Galette by: Ann Harste http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30233 Tue, 19 Jun 2007 19:43:35 +0000 http://www.tigersandstrawberries.com/2007/06/18/lazy-days-summer-baking-strawberry-rhubarb-galette/#comment-30233 We must be on the same wavelength this weekend. I made 2 galettes since Sunday (raspberry/strawberry & blueberry/peach), and I see Elise at Simply Recipes made one this weekend too. We must be on the same wavelength this weekend. I made 2 galettes since Sunday (raspberry/strawberry & blueberry/peach), and I see Elise at Simply Recipes made one this weekend too.

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