This challenge for the bakers in the Great White Tent was to make 24 petits fours: 12 sponge-based and 12 biscuit-based. I decided to make mini Bakewell tarts and tiny tiramisu cakes.
Îles flottante, eggs in snow, floating islands … a rose by any other name … would still be a dessert consisting of poached meringues floating on a sea of crème anglaise, a vanilla-scented custard thin enough to pour (also called pouring custard).
Despite its humble beginnings, the trifle has become quite an elaborate affair. Nothing to be trifled with, really. It is a feast for the eyes as well as the palate — with layers of sponge or biscuits, fruit and custard, and either jam or fruit-flavored gelatin, all topped with whipped cream or meringue and decorated with fruit or nuts or crumbled biscuits.
I decided to make the best fruit tart I could muster using the building blocks of some of the best pastries on the planet—pâte sucrée for the base, crème patissiere for the filling, and beautifully arranged and gorgeously glazed fresh fruits and berries on top.
Harry Potter loves treacle tart so much that he smells it when he is in the presence of the love potion Amortentia. Treacle tart is also so quintessentially British that its main ingredient, golden syrup, originated in the U.K. and is still sold under the original brand name—Tate & Lyle. When I opened the bottle it smelled a lot like pancake syrup, but when I tasted it…Mmmmm! It had a sweet buttery flavor unlike anything I’d ever tried before. I can see why British expats pine for it here in the U.S.
Basically, the tarte tatin is an upside-down pie, usually apple, with the fruit caramelized in butter and sugar on the stove before being topped with pastry and baked. After baking, the tart is turned upside down onto a plate so the fruit is on top, covered with a golden caramel sauce.