Monday, November 10, 2008

Caramelised Peach Fragipane Tarts

I made the Caramelised Peach Fragipane Tarts on Sunday evening. It was supposed to be Peach Fragipane Tarts. However, I decided to have my first try of the new blow torch I bought at Shermay's. Looks like the heat was too hot for my fragipane! Not a good first time though. So with the charred dots on my peaches, it's now renamed to Caramelised Peach Fragipane Tarts! :p


Playing with my blow torch...trying to be a pro!


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20 comments:

  1. Kitchen CornerNovember 10, 2008 at 9:28 PM

    wah Jane... another tasty tart you've got here. Looks very refreshing! I think I miss my kitchen now :(

    ReplyDelete
  2. AnonymousNovember 11, 2008 at 11:26 AM

    Hi Jane,

    Have been visiting your blog for quite sometimes. You are such a talented lady. I like all your bakes. I am just a beginner when come to baking. I have tried your Japanese Cotton Cheesecake recipe, the cake texture is very nice, soft & fine, but my cake deflate once I took it out from the oven. Can I check with you, did u take out the cake immediately once the cake is done or let it cool down slowly in the oven. So far, I have baked twice, both time the cake rose nicely in the oven (with some cracks), but deflate immediately once taken out from the oven. How I envy your nice tall cheesecake. Please enlighten me! Thank you very much for your time!
    Warmest Regards!
    Destiny

    ReplyDelete
  3. Passionate About BakingNovember 11, 2008 at 12:49 PM

    Hi Grace,
    I also miss your post! Come back quickly to bake okie? Don't forget our appointment! ;)

    Hi Destiny,
    I'm really very flattered by your sweet words. I'm only a beginner who follows all recipes. I've not tweaked any recipes for fear of failure. Hahaha...
    Ok, back to biz. Did you use water bath for your cheesecake? Actually for cheesecakes, it's best to leave it in the oven after you switch off the power, and leave the oven door ajar so as to let the temperature of the surrounding be stabilised. I suggest you do that. For me, I took it out of the oven immediate and unmould it according to the instructions. How about the level of your rack? Did you put it at the higher rack level or lower? I sugggest put it at the lowest? So the temperature will not be too hot and the top will not crack too badly?
    Btw, my japanese chocolate cheesecake also rose very high and cracked. When I took it out, it deflated till a nice level. :P But of course you can still see the crack lines after that.
    Don't give up, do try again and let me know okay? I hope I'm able to help you.

    ReplyDelete
  4. AnonymousNovember 11, 2008 at 1:56 PM

    Hi Jane,

    Thank you so much for your prompt reply. Yes, I did water bath my cheesecake & baked it at the lowest level. In fact, I followed the recipe closely too, except I reduced the sugar to 80g & baked it for 55 mins (afraid it is not cook..kia-su lah..ha..ha..). I used top & bottom heat. Did u used the fan function? Am afraid it will make the cake too dry? Will it? I usually use fan function when baking cookies..not sure am I right? Actually I just got my build-in oven one month ago, still not very familiar which function is best for what. Got to explore more i guess...Anyway, I will be baking this cheesecake again...my kids love the cake very much..my daughter said she can finish the whole cake at one go..Oh dear...must really control..ha..ha..
    Cheers! Destiny

    ReplyDelete
  5. Kitchen CornerNovember 11, 2008 at 2:46 PM

    Hello Jane, I've tagged you at my blog. Cheers!

    ReplyDelete
  6. Passionate About BakingNovember 11, 2008 at 5:47 PM

    Hi Grace,
    Thanks for tagging me! I've been tagged previously by HHB too!

    Hi Destiny,
    I use the fan function as recommended by Grace as both of us are using the same oven. I find fan function has more uniform heat. Usually, when you are on fan function, you should reduce the heat by 20C. Why don't you try the fan function, put the cake in the lower rack (but not lowest) and try baking at 150C? You really have to explore your oven to know it better. I'm lucky that Grace explored and share her experience with me, thus, I actually benefitted! ;) I'm so glad your kids love the cake! It's okay for kids to eat more cheese (for calcium), don't control them lah! ;)

    ReplyDelete
  7. AnonymousNovember 12, 2008 at 9:36 AM

    Hi Jane,

    Ok..will try using fan function next time. Thanks for all your advise. You are really helpful.
    Your swiss roll & cookies are really nice. Please take good care of your!
    Cheers!
    Destiny

    ReplyDelete
  8. Gina ChoongNovember 14, 2008 at 3:38 PM

    hi dear..you got a gas torch? how much ? where did you get yours? Thought of bringing in to sell..

    ReplyDelete
  9. Passionate About BakingNovember 14, 2008 at 4:14 PM

    Hi Gina,
    I got my blow torch from Shermay's. They are selling at $49.90 each. I think Creative Culinaire also sells them. It should be below $40 each. I saw one at Pantry Magic selling at $60!!! There are so many types in the market...

    ReplyDelete
  10. Gina ChoongNovember 15, 2008 at 8:22 AM

    Jane, the one I am bringing in will cost $35.00. Already brought in 2 pieces to test it. If its good and easy to use, will bring in more. Coz we wanna teach meringue pies, caramel pudding next year. So need to get gadgets that are easy and cheap for students mah. Thanks.

    ReplyDelete
  11. Passionate About BakingNovember 16, 2008 at 9:27 PM

    Hi Gina,
    That sounds good. The one that I have, the gas cylinder can be bought from supermarket easily. Is yours too? I think the brand is Iwatawa or something like that. It cost $9 for 3 from Fairprice. It's quite fun to use such blow torch actually. :p

    ReplyDelete
  12. Gina ChoongNovember 17, 2008 at 9:10 AM

    yes, its a standard case..the bottom I mean. So it can fit most of the gas cylinders. But when you use this, make sure kids are not near you...I use it to crisp up the skins of roasted meat...:)

    ReplyDelete
  13. Passionate About BakingNovember 17, 2008 at 12:20 PM

    Gina,
    Thanks for telling me that it can be used to crisp the skins of roasted meat! I shall do that the next time! Then at least it will have more uses than just for desserts! ;)

    ReplyDelete
  14. AnonymousFebruary 28, 2010 at 2:18 AM

    Hello, as you may already discovered I am fresh here.
    Hope to receive some help from you if I will have some quesitons.
    Thanks in advance and good luck! :)

    ReplyDelete
  15. Passionate About BakingFebruary 28, 2010 at 8:50 AM

    Hi Anonymous,
    Thank you for leaving a comment in my blog. I'm very honoured. I hope to hear from you soon.

    ReplyDelete
  16. Passionate About BakingMay 19, 2011 at 5:50 PM

    Hi Anonymous,
    Thank you for leaving a comment in my blog. I'm very honoured. I hope to hear from you soon.

    ReplyDelete
  17. Passionate About BakingMay 19, 2011 at 5:50 PM

    Hi Gina,
    That sounds good. The one that I have, the gas cylinder can be bought from supermarket easily. Is yours too? I think the brand is Iwatawa or something like that. It cost $9 for 3 from Fairprice. It's quite fun to use such blow torch actually. :p

    ReplyDelete
  18. ginaMay 19, 2011 at 5:50 PM

    yes, its a standard case..the bottom I mean. So it can fit most of the gas cylinders. But when you use this, make sure kids are not near you...I use it to crisp up the skins of roasted meat...:)

    ReplyDelete
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  20. AdamlapeNovember 3, 2012 at 5:29 AM

    Hi Gina, I got my blow torch from Shermay's. They are selling at $49.90 each. I think Creative Culinaire also sells them. It should be below $40 each. I saw one at Pantry Magic selling at $60!!! There are so many types in the market...

    ReplyDelete

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