August 2011 Desktop Calendar

August 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for August is a picture of a fig and thyme tartlet from my favorite Paris pastry shop, Pain de Sucre (14 rue Rambuteau in the 3rd, +33 1 45 74 68 92, see map).

Instructions to get your calendar are below.

Here’s how it works:

1- This link will open a new window (or tab) displaying the right wallpaper image for your screen.

2- Right-click (or ctrl-click for some Mac users) on the image, and chose the option that says, “Set as Desktop Background”, “Use as Desktop Picture,” or something to that effect — the exact wording will depend on the browser you use.

3- If the image does not fit your desktop background neatly, you may have to go to your preference screen (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose “Fit to screen” as the display mode of your background image.

4- Enjoy!

[Note: Readers of this blog live all around the globe, and I am unable to provide localized versions of the desktop calendar at this point. This is why I've opted for the international standard, by which a large majority of countries abide, and which states that Monday is the first day of the week.]

  • Liz Thomas

    Goodness, that tartlet looks divine! Could you give a few more details, I’d love to try and recreate it and the figs will be in when we get to Dordogne.

    Is there some sort of filling underneath the figs or is it just figs in a pastry case? It looks like it’s glazed?

    I think that this is the best calendar yet!

    cheers!
    Liz

    • Bob Simon

      I agree with Liz. And have fig trees right here in California. Post the recipe, svp.

      Thanks,

      Bob

    • http://chocolateandzucchini.com clotilde

      I can’t offer a recipe as this is a store-bought tartlet, but I can tell you that the pâte sablée shell was garnished with a layer of crème d’amande at the bottom, then a jammy fig purée, then slices of figs.

      The glaze is most likely a classic abricotage — apricot jam that’s warmed slightly, strained, and brushed across the top to give it that glistening look.

      Happy experimenting!

      • Liz Thomas

        Thanks so much. Creme d’amande — mmm, I’ll have to search my books or perhaps do a Google!

        thanks very much — I’ll let you know how I get on.

        Cheers!
        Liz

  • Rosalie Jackson

    Sweets are my passion

  • http://www.tobiaskocht.com tobias kocht!

    Great shot you have used for this one.

  • c.fiore.

    mmm…figs! Just yesterday I provided the dessert course for a dinner event at small Chicago deli…Fig Tartelette (shortcrust, orange marmalade, anise syrup soaked figs, honey/cinnamon roasted almonds and fresh anise hyssop), a seasonal re-interpretation of the Sicilian ‘cucidati.’

    • http://chocolateandzucchini.com clotilde

      Yum. Do you ship? :)

  • http://amzn.to/eOKJWw Culinary School: Three Semesters of Life, Learning, and Loss of Blood

    I love the fruit + herb combination. We played with it at culinary school (you can read all about it, here, if you’re interested: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood”) and I love the depth of flavor it adds. These days, I’m playing with apples and rosemary. Delicious.

    • Liz Thomas

      Apples and Rosemary — I’ve been thinking along the same lines and working out something for an apple and rosemary ice cream. I was thinking of infusing rosemary in milk to make the custard and then adding pureed apples.

      Now I’m off to read your Culinary School.

      Thanks!
      Liz

  • http://www.joeinvegas.blogspot.com/ joeinvegas

    Thank you again.

  • http://sweetalchemies.blogspot.com Maia

    Congratulations! Those figs look to die for… I can almost taste them! Beautiful photo!

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