Baking 101

Day 6

Tarts

• fancy european type of pie
• usually lighter than pies
• thinner and more colorful
• tartlets are just small tarts
• can be baked in two piece tart pan
• or in bottomless hoops know as flan rings
• the baking sheet serves as the bottom

similarities

• crust
• baked in metal pan
• both may have either two crusts or one
• since the tart is more shallow, tart dough flavor is important
• may flavor the dough for tart

dissimilarities

• tart pan has straight sides
• usually fluted
• no lip
• removed in one piece from pan

Tart short dough

• measure enough for tart and remainder is returned to supply
• dough needs to be cold but not so cold it cracks when it is rolled out
• dough may be worked again unlike pie dough
• roll 1/8" thick for most tarts

Baking the tart shell

• roll out to desired thickness
• cut around the tart shell leaving 1-1 1/2" overlap
• roll dough onto rolling pin and unroll onto the tart shell
• fit the dough into tart pan leaving all edges even thickness
• dock the bottom or fill with frangipane

Seasonal tarts

• make things that are in season
• spring and summer
• strawberries, blueberries, peaches, apricots, melon
• fall and winter
• grapes, apples, pears,
• chocolate and citrus tarts (good all year round)

Ethnic tarts

• italian crostate
• pasta frolla
• 2parts flour-1partbutter-1part sugar
• some add potato flour for lightness
• made into cookies
• simple and homey

Tart fillings

Torta del nonno-(grandfather's tart)Carol Field

• tart dough for 2 crusts
• 1 cup pastry cream
• 1/4 cup cocoa powder
• 1 egg white
• 1 tsp. water
• 1 tsp. milk
• 1/4 cup pine nuts

• pre-bake docked bottom crust until golden
• mix pastry cream and cocoa setting aside 2 tsp. of the cream
• spoon the cream into the baked tart shell
• roll out the other crust and afix with the egg white and water to the baked crust
• mix reserved cream and milk and spread over the tart
• sprinkle with pine nuts
• bake at 350°F for 30 minutes

  Greek

phyllo based sweet and savory tarts

Chinese

sweet custard tarts

Lemon meringue tart

lemon curd

• 3.5 ounces eggs
• 2.5 ounces sugar
• 3/4 tsp lemon zest
• 5.5 ounces butter
• 2.5 ounces sugar

Pecan Whiskey Tart

• Pecan whiskey Tart-will improve with age-nuts-hygro
• use about 12-14 ounces of the chocolate dough
• use 1/2 recipe of pecan filling from page 246(Pastry Chef)
• 4 eggs
• 7 1/2 ounces brown sugar
• 3 ounces cornsyrup
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1 ounce whiskey
• 1 1/2 ounces melted butter
• 10 ounces pecans roughly chopped
• drizzle with chocolate after baking

Other doughs that are used for tarts

• pie dough-pate brisee
• quiche
• savory tarts
• puff pastry
• tart tatin
• allow for more resting time to prevent shrinking

Pre-baking

• blind baking
• use beans or weights to keep the sides standing up and from puffing up
• the longer the filling takes to bake the longer the tart needs to be prebaked
• can protect shells with apricot glaze or chocolate
• can be baked with frangipane

Unmolding the tart

• if made properly will not stick
• if sticking you may loosen the stuck part with the tip of a paring knife
• never run a knife all the way around the tart pan
• will cause the tart to stick next useage of the tart pan
• push the bottom of the pan up and out
• slide a spatula or knife between the tart and metal bottom
• slide tart onto a cardboard cake circle
• if it is still sticking to the bottom it may need to be heated

Storing the tart

• never freeze the cooked shells
• freeze the unbaked tart shells
• refrigerate custard tarts
• other tarts may be kept covered at room temperature

Pastry cream

• 1 quart milk
• 4 ounces sugar
•  
• 4 yolks
• 2 whole eggs
• 2 1/2 ounces cornstarch
• 4 ounces sugar
•  
• 2 ounces butter
• 1/2 ounce vanilla extract

Short Dough or Pate Sucree

• 6 ounces sugar
• 14 ounces butter
• 1 egg
• 1/2 tsp vanilla
• 1 pound 1 ounce pastry flour

Linzer Tart

Linzer dough

• 6 ounces granulated sugar
• 8 ounces butter
• 3 yolks
• 8 ounces bread flour
• 2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 6 ounces ground hazelnuts
• 2 teaspoon grated lemon peel
  • a sugar dough with spices and hazelnuts
  • used to make linzertorte which is not a torte at all
  • spray tart pan
  • roll out linzer dough very carefully, it may tear easily
  • fit the rolled out dough into pan leaving a 1/2 in. edge
  • spread some fine raspberry jam in the bottom of tart
  • roll out more dough and cut into 1/2 in. strips
  • cut the strips to fit the tart pan and lay into jam
  • make the strips form diamonds and not squares
  • fold the edge of the bottom crust over the strips
  • bake at 325°F for 15 minutes
  • if the jam starts to overflow, reduce heat by 25°
  • cool on rack

Pastry cream technique

• combine the milk and some of the sugar on the stove
• combine the eggs, sugar, cornstarch in a mixing bowl and whisk to smooth
• do not ever place the eggs and sugar in a bowl without mixing them up because will coagualte the yolks
• bring the milk/sugar to a boil
• temper into the eggs add ing half of the milk and returning the other half to the stove
• mix the eggs and milk well and return to the pot on the stove
• whisking constantly, bring the mixture back to a boil
• pastry cream should be bubbling before it is removed
• take off the heat and add vanilla and butter
• transfer to a stainless steel container, cover with plastic directly on the cream and store in the refrigerator

Cutting fruit

• raw fruit for fresh fruit tart or fruit salad
• usually leave the skin on apples and pears
• cut in bite size pieces
• use decorative cuts
• poached or baked fruit
• cut the skin off if is to be baked
• cut in uniform sizes so all will bake evenly

Poaching fruit

• reasons for poaching
• hard fruit
• add flavor
• varied texture
• complementary texture
• guidelines for poaching fruit
• bring the liquid to the boil first
• lower the temperature and add the fruit
• don't overcook the fruit especially if the tart will be cooked further

Menu for today

• 1 linzer tarte
  • raspberry jam
  • lattice top
• 1 lemon meringue tart
  • pipe the meringue on top
  • brown with the blow torch
• 1 fresh fruit tart
  • pate sucree crust
  • smooth pastry cream
  • perfectly cut fruit
  • glazed with apricot glaze

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