New Tart Rings

Nothing like a new kitchen toy!  Last week I got a set of 3 1/2″ tart rings that I will use for both savory and sweet applications.  I used them last weekend to make rhubarb frangipane tarts that I baked just before serving and topped with an almond vanilla sorbet.  The rings are so smart!!  Without a bottom the crust came out flakier than ever without the slightest bit of sogginess.  I will never make another tart without them!  We have a full private Home Restaurant tomorrow night and I plan on serving warm chocolate tarts for dessert.

pastry rings tarts

This entry was published on May 2, 2013 at 11:57 am and is filed under rhubarb tart, tart rings, vegan, vegan rhubarb tart. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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