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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