Apricot Tart

The main kitchen hands down any excess of its supply to the bakery.Lucky me! A recent surplus was a huge can of apricot. I have used it to make Danish pastries but there's more left. I have to finish it before it goes off. I dislike wastage. I hate seeing food get thrown away. To reduce the cost, I find ways to minimize  bakery's expenses. A smart way   is to make something which serves dual purpose.  I made two tarts. I cooked twice the amount of pastry cream so I could use the other half as my base for apricot tart.

Getting the hang of making fruit tarts

I had no basic knowledge of  fruit tart before going to pastry school. I learned making it from scratch during my basic course at the culinary school.  I dealt with it apprehensively. From making the pastry crust to arranging the fruit on top, I felt overwhelmingly scared. I think it was because I wanted to have a nice looking fruit tart to present to the chef at practical but my tart fell short of his expectations most of the times. Whenever he saw my being unhappy with the result and grading, he would tap my shoulder and say I'd be able to make perfect fruit tarts eventually. But ONLY if I practice often.