Yes - but "tart" is what my (English) mother always called anything in a
pastry form but uncovered; she reserved the term "pie" for the covered
kind, as in "steak and kidney pie", which could be fantastic when
prepared by a past (alas) mistress of the pastrymaker's art.
mj
Anny Ballardini wrote:
> Tarte, that's the name, les tartes,
> they simply melted in your mouth, even the spinach between the pastry
> layers
> melted in your mouth...
>
>
> On 3/22/07, Roger Day <[log in to unmask]> wrote:
>
>>
>> I was in Sancerre for a French course and I'd start every morning with
>> a trip to the pattiserie. The pain au chocolat tasted ... melty and
>> wonderful, warm and delicious. Tarte au pomme, tarte au poivre. We
>> have a deformed version of these in England but, as you say, it's
>> nothing to do with them.
>>
>> Roger
>>
>> On 3/22/07, Anny Ballardini <[log in to unmask]> wrote:
>> > Yesterday, before school in the afternoon I passed by a German backery
>> here
>> > close-by. I was taken by the beauty, variety, colors of what seemed
>> scones
>> > but different, bigger and puffier as if the white fluted paper cups
>> could
>> > not contain them. They still make what I used to like when I was a
>> teenager,
>> > they call them "flames" _fiamma_, that is a sort of cookie-like
>> basis on
>> > which twisted and ending in pyramidal apex soft chocolate cream is set
>> > covered by a thin harder layer of chocolate. I had one some time ago,
>> but
>> > the taste was not the one I could remember, that is why I just look at
>> them
>> > and think how good they are.
>> > As I will forever remember a patisserie in Paris, this to honor
>> Martin.
>> We
>> > bought some salted _they call them pies in England but it has
>> nothing to
>> do
>> > with them.
>> >
>> >
>> > On 3/22/07, MJ Walker <[log in to unmask]> wrote:
>> > >
>> > > A delightful way of beginning the morning for me - it sounds perfect
>> to
>> > > me. Is there a hidden reference to Francis Ponge in the "cream
>> sponges"?
>> > > He was a poet who wished to give les choses their due.
>> > > Talking of cake,Gerald Schwarz referred to Proust's madeleine
>> recently
>> > > as " those little macaroon cookies triggering M. Proust into
>> raptures".
>> > > Well I'm sure that madeleines are not macaroons, which are made
>> with
>> > > almonds. They are more like pound cake, fairly tasteless except for
>> the
>> > > sugar, which is why they are so good to dunk.
>> > > mj
>> > >
>> > > Caleb Cluff wrote:
>> > >
>> > > >Red laminex and zinc piping are not our 'chief concerns' here,
>> > > >here in this kitchen of flies and yellow curling flypaper.
>> > > >The dead are currants dotted in panettone.
>> > > >
>> > > >A Methodist Ladies Cookbook on the bench
>> > > >relates the dangers of a sadness
>> > > >at the heart of the cake.
>> > > >
>> > > >Who fails a cake?
>> > > >Who leaves it, sighing, alone in a room at night?
>> > > >Can the love of a cake be spurned?
>> > > >
>> > > >In a corner of the room hums the deep
>> > > >deep freeze. Cream sponges sleep within,
>> > > >dreaming of spongy affairs, iced with comfort.
>> > > >
>> > > >Majorca, Vic.
>> > > >21-22/03/07
>> > > >
>> > > >
>> > >
>> > >
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>> > > The art of being civilized is the art of learning to read between
>> the
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>> "Patriotism is a virtue of the vicious." Oscar Wilde
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>
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