reflecting on the notion of adding new flavors to an existing combination As soon as you add a new flavor to a pastry, everything changes You might have to adjust the quantities of all the existing ingredients or alter the method to make sure that all of the ingredients—hazelnuts, raspberries, and spices, in this case—are represented at their best, and that one doesn’t overpower another This is one of the most difficult aspects of pastry making, and of cooking in general— achieving a balance of flavors—and one that is very important to think about I taste far too many pastries that are overpowered by one ingredient, such as ginger or cinnamon The result is that it’s impossible for me to detect and appreciate the other ingredients Regarding the jam, it’s important to understand that once the tart is filled with the jam it is baked in the oven A jam that is too loose or still too full of water will bubble out of control in the oven due to the water evaporation To stabilize this jam there is an important extra step in the jam recipe Before you begin the jam, you grind the raspberries in a food processor for 3 full seconds so that the seeds are crushed open This way they will release their natural pectin You then cook the jam as instructed; it will set slightly firmer INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Raspberry Jam | 300 grams | 1 cup Hazelnuts | 25 grams | Scant ¼ ...this case—are represented at their best, and that one doesn’t overpower another This is one of the most difficult aspects of pastry making, and of cooking in general— achieving a balance of flavors—and one that is... or cinnamon The result is that it’s impossible for me to detect and appreciate the other ingredients Regarding the jam, it’s important to understand that once the tart is filled with the jam it is baked in... with the jam it is baked in the oven A jam that is too loose or still too full of water will bubble out of control in the oven due to the water evaporation To stabilize this jam there is an important extra step in the jam recipe