Lately, I've been doing a lot of thinking about my future. I had a hard time choosing my major in University and I sometimes wonder if I made the right choice. I still have some time ahead of me, but I am finding it increasingly difficult to motivate myself and devote myself 100 percent to studying Accountancy.
This past summer, an idea occurred to me and I am surprised I didn't think of it earlier: why don't I study pastry and do something that I actually enjoy? I do spend most of my time reading baking blogs, flipping through food magazines and baking books, watching the Food Network, baking and making ice cream...
So I've come to a big decision: I will apply to the Institut de tourisme et d'hôtellerie du Québec for next Fall and meanwhile continue my studies in Accountancy! The only thing really motivating me is knowing that I will be able to attend the Professional Pastry Making Program. Until then, I have made it my objective to learn as much as I can about pastry arts! I own The Fundamental Techniques of Classic Pastry Arts, the book used in the Classic Pastry Arts Program at the French Culinary Institute, and believe that I can learn a lot from it!
So here goes, the tart I've been meaning to make for a long time, the apple tart. I will not be posting the recipes from the book since I will be using it a lot and I don't think it would be right. I used a pâte sablé (shortbread) dough for the crust and made an apple compote with apples, sugar, vanilla extract and lemon juice. Thinly-cut apple slices were arranged on the top and the tart was baked for 50 minutes at 350 degrees F. When cooled, I lightly brushed the top with a nappage made from apricot jam and a bit of water.