Day Five

Oooooh the flambee. A technique that is perhaps more showy than anything else, it really was quite fun. And! The result was deliciously caramelized, calvados soaked apples, which we nestled cozily into some vanilla custard, which we baked all together to make a lovely tart. This tart, called Tarte Alsacienne, originates from Northern France, in the Strasbourg region, so it combines aspects of both French and Austrian pastries. Which is just perfect! The two original pastry Meccas which transformed pastries and gave us the standards for today merge to create this beautiful tart. Having just been in both countries less than six months ago, the crisp tart shell, the creamy, smooth custard, and the rich, caramelized fruit took me right back to the cafe's of Salzburg and France. Ah how I miss it. But! If you can't be there, you might as well make this tart - it makes for a very, very close second.

Then to continue on the Austrian track, we made Kipferl - the Austrian version of shortbread, shaped into little crescent shapes, and baked just until the tips turn golden brown, but the largest part is still just under baked slightly, so that the crumb remains ultra tender. Then, while they are still hot, they are rolled in either Stollen Sugar (half powdered sugar, half vanilla sugar) or all powdered sugar. We chose to use Stollen Sugar (another Austrian cake), which yields a nice slightly crunchy exterior. Part of the tenderness relates to the use of a nut flour (we used hazelnuts - SO Austrian! They just love their Hazelnuts) to replace some all-purpose flour. Since the nut flour contains no gluten, the tenderness comes out even more. Just divine. And the best part is! We bring all these pastries home with us daily - or, we find places to take them, like the bank, neighbors, etc - and the tarts are really quite impractical. No one can eat 3-9" tarts in one day, before you make another three the next day. So, we find places to give them to. But! With the cookies, you can keep them all for yourself, tucked neatly away in the corners of your freezer, and pull them out one by one, just to drink with your afternoon coffee. Quite perfect. 

                                               

                                               

Cheers.