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May day holiday weekend

Comments and chat about the cookery events at Hampton Court Palace or any other history cooking, methods, techniques, events, kitchens or things not strictly recipe related.

Re: May day holiday weekend

Postby tudorcook » Tue May 10, 2011 7:39 am

Cheers Terry!
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Re: May day holiday weekend

Postby TerryL » Tue May 10, 2011 9:32 am

tudorcook wrote:Cheers Terry!


Your welcome, the apple and custard tart was delicious and the pastry, very, very short, melted in the mouth. Anything else you think needs a more direct post here than a link to the Picasa album?
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Re: May day holiday weekend

Postby TerryL » Tue May 10, 2011 9:45 pm

Hmmm, I should probably show pictures of Robert buying everyone a glass of wine (free from the wine fountain...
Image

and of course, him sampling his masterpiece, payne puredew (a Tudor version of "eggy bread" - French toast to some)
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Re: May day holiday weekend

Postby kitchen clerk » Tue May 10, 2011 11:07 pm

Gallopine gourmet?
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Re: May day holiday weekend

Postby tudorcook » Tue May 10, 2011 11:11 pm

let me guess...you're here until the end of the week?? :twisted:
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Re: May day holiday weekend

Postby JeffBerry » Thu May 12, 2011 10:27 pm

TerryL wrote:
tudorcook wrote:Cheers Terry!


Your welcome, the apple and custard tart was delicious and the pastry, very, very short, melted in the mouth. Anything else you think needs a more direct post here than a link to the Picasa album?


So how short is short? Rough proportions, anyone?

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Re: May day holiday weekend

Postby TerryL » Thu May 12, 2011 11:04 pm

JeffBerry wrote:
TerryL wrote:
tudorcook wrote:Cheers Terry!


Your welcome, the apple and custard tart was delicious and the pastry, very, very short, melted in the mouth. Anything else you think needs a more direct post here than a link to the Picasa album?


So how short is short? Rough proportions, anyone?

JB


Well in Robin terms enough flour, with the right amount (big lump) of butter rubbed in, a couple of eggs (or was it just the yolks?) water (and probably some sugar and salt but I wasn't watching that close). Not very helpful but Robin just sort of makes it. I would guess at 4 or 5 (Robin sized) handfuls of flour, a block (8 - 10 oz) of butter rubbed in. No idea about the amount of sugar or salt. I do know Robin is very careful to cut in the water with his knife so he doesn't over work the paste. It also goes off to rest (maybe in the fridge) for a bit before he rolls it out.

I'll try and make a mental note to watch and ask Robin for more detail next time (but be warned my mental notes are, well, mental and my memory is not what it was, and that wasn't good to begin with).
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Re: May day holiday weekend

Postby Elise_Fleming » Thu May 12, 2011 11:16 pm

If this is Robin's standard crust (also used for Tarts owte of lente), then these are the notes I took from questions I asked him. As it says, it's my interpretation, since Robin gave somewhat general information.

My interpretation, based on the Hampton Court cooks’ version:
Dough: (Twice the flour by weight as butter, said Robin.) I used ½ pound of butter to one pound of flour and added a little salt. The butter was cold, not soft. I mixed it by hand until I couldn’t feel any lumps of butter. This took 10+ minutes. I then refrigerated the mixture for a while. This made a total of 6 cups. After refrigeration (about half an hour), I took three cups of the mixture and added a little water into a well in the center of the mixture. (The remaining 3 cups were put aside and frozen for later use.) I cut the water in with a knife, adding more as needed and being careful not to add too much. When it looked right, I kneaded it into a ball and refrigerated it again while I worked on the filling.

No. 2 Fan corresponded with me regarding Robin's pastry. She wrote: "Robin uses smaller proportion of butter to flour (on lines on my school shortcrust pastry - 1/2 fat to flour and water to mix) and sufficient water to mix. Then it's by feel." Don't know if that helps.

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Re: May day holiday weekend

Postby Grymm » Sat May 14, 2011 12:36 pm

Short Paste for Tarts is what he's been using for the last few events

Flour butter egg yolks a curtesy of fair water and saffron.
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Re: May day holiday weekend

Postby JeffBerry » Mon May 16, 2011 1:18 pm

Elise_Fleming wrote:If this is Robin's standard crust (also used for Tarts owte of lente), then these are the notes I took from questions I asked him.


Thanks to you both ... that's enough for me to go ahead with ...

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