Comments on: Santol Turnovers a la Marketman

By: chrissy

chrissy — Tue, 15 Aug 2006 09:07:58 +0000

none taken… love those tarts!
OOT: Lori, can’t wait for your baking demo!

– chrissy (with unusual family name. yes, it’s my real name)

By: Katrina

Katrina — Tue, 15 Aug 2006 02:58:58 +0000

Assumption tart’s good! It’s probably the one thing I miss about Assumption…Hehehe, no offense to Assumptionistas! ;-)

By: lori

lori — Mon, 14 Aug 2006 14:42:13 +0000

If you put guava jelly or jam into pie crust, then you’d have what’s called an Assumption tart. Obviously the only reason I know this is because Assumption is my alma mater. :p MM, that crust looks flaky — a pie crust to get my dessert-loving heart beating.

By: Marketman

Marketman — Sat, 12 Aug 2006 11:00:45 +0000

Apicio, you are right, I completely forgot about membrillo, or quince paste that would work really well with the pastry. Using guava jam rather than jelly might be better as well. They sell lots of guava jam here in the Philippines…

By: Apicio

Apicio — Sat, 12 Aug 2006 10:26:02 +0000

Readily available in Hispanic markets in flat round tins and for a lot less money than for mainstream jams and jellies are pasta de guaiaba or membrillo that could substitute well for Marketmanâ€™s santol preserve for this purpose and which can make your finished pastry rival or even surpass other jam filled treats such as hamatasken and lindzer torte.

By: lee

lee — Sat, 12 Aug 2006 10:16:19 +0000

whoah. this is good. with santol raining like hailstones in your poor rooftop you should start selling stuff like this. Or send me a batch by mail. haha

By: Marketman

Marketman — Sat, 12 Aug 2006 09:05:29 +0000

fried neurons, I think it would work great with guava jam or jelly, though the latter will be a bit runny. It would work well with mango preserves or jam and definitely mangosteen jam, yum! Mita, you are too funny, I can branch out into frozen Marketman Tropical Turnovers that you can just pop in your toaster for the kids breakfasts, or serve them at global Starbucks and say that 1/4 of the profit will go to artisanal santol farmers…heehee.

By: fried-neurons

fried-neurons — Sat, 12 Aug 2006 08:14:07 +0000

That sounds really delicious.

Do you think that recipe would work with guava jelly?

By: Jean

Jean — Sat, 12 Aug 2006 03:33:11 +0000

Mita, has a grand idea for a business plan. ;)

By: mita

mita — Sat, 12 Aug 2006 03:20:34 +0000

I bet this was REALLY good…and a totally unique recipe no one’s ever tried.

Can you imagine what a uniquely Philippine turnover shop you can come up with! I can see it now….NYC, SF, London, Paris, Tokyo…exotic turnovers every Western foodie will rave about. If you ever dreamt of going into the food business…this is your key to fame! seriously…