Provençal Almond Tart - BTS recipe development reel series test 1

Kimberly offers a glimpse into the development of an almond tart using a Herbes de Provence Florale blend to help to transform an autumn recipe into a summer version. Enjoy the behind-the-scenes reels of her three test cooks and photo shoot of the recipe.
Outcome Test 1
Upon initial inspection, the tart appeared to need some adjustments. However, after it cooled, I realized that the entire recipe required significant changes. The issues ranged from aesthetic to structural to technical. I used puff pastry for the crust, blind-baking it briefly for stability. I experimented with tarragon, rosemary, and sage for the almond cream to achieve the subtle herbaceous notes I desired. Lastly, I topped the herbed frangipane with sweet, thinly sliced Envy apples.
The blind-baked puff pastry lost its structure, affecting the tart's overall appearance. While the aroma suggested a well-balanced herb combination, the 2 1/2 tsp of herbs in the filling overpowered the delicate flavors and textures of the baked apples and almond flour, leaving little room for the addition of lavender. Additionally, the filling appeared oily and underbaked, likely due to a higher oven temperature and overmixing. The apples spread while baking, resulting in a sparse topping.

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