Pies and Tarts Chapter11 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Chapter Objectives After studying this chapter, you will be able to: –prepare a variety of pie crusts and fillings –form and bake a variety of pies and tarts –prepare a variety of dessert and pastry items, incorporating components from other chapters

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Pies vs. Tarts Pies are composed of sweet or savory fillings in baked crusts. Pies are generally made in round, slope-sided pans. Tarts are similar except they are made in shallow, straight- sided pans. Tarts can be almost any shape and often have glazed fruits, piped cream or chocolate decorations.

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Types of Pie and Tart Doughs

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Dough for Crusts Three basic types of dough used for pie crust –Flaky pie dough is made by cutting fat into large, irregulars pieces Best for pie top crusts and lattice topping –Mealy pie dough is made by cutting fat into, fine, uniform pieces. Less liquid needed Best for fruit and custard pies –Crumb crust is made from crushed cookie or other crumbs and butter, used for cheesecakes or custard pies Type of fat used affects dough flavor and flakiness

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Dough for Crusts Tarts are usually made with one of several rich doughs –Sweet tart dough (Pâte sucrée) sturdier than flaky or mealy pie dough because it contains egg yolks and is mixed thoroughly. Cookie like –Shortbread tart dough (Pâte sablée) sweet tart dough with a high percentage of fat; can be used to make buttery cookies; more fragile and difficult to handle than sweet tart dough

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Shaping Crusts Crusts are shaped by rolling out the dough to fit into a pie pan or tart shell or to sit on top of fillings Work on a clean flat surface lightly dusted with flour –Too much four makes the crust dry and crumbly. Roll out the well-chilled dough from the center Crusts can be filled and then baked or baked unfilled (baked blind) and then filled

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Fillings Fillings make pies and tarts distinctive and flavorful. Four types of pie fillings: –Cream –Fruit Cooked Fruit Cooked Juice Baked Fruit –Custard –Chiffon

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Starches for Pies Select the type of starch for the desired results –Flour can be used with fruits that are not excessively juicy –Cornstarch sets up into a clear firm gel but breaks down when frozen –Tapioca withstands freezing, sets up at a lower temperature than cornstarch –Waxy maize can be frozen

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Troubleshooting for Pies

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Assembling Tarts Assembling tarts consists of three steps: –Line shell with prepared sweet dough. Bake blind and cool completely –Prepare pastry cream, curd or other filling. Pour filling into prepared crust –Refrigerate or freeze filled tart shells until filling is set. Tarts can be coated with a shiny topping called glaze; it adds eye appeal and protects fresh fruit from browning

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Assembling Pies

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Storing Pies and Tarts Pies and tarts filled with cream or custard must be refrigerated to retard bacterial growth Unbaked fruit pies and pie shells may be frozen 2 months Baked fruit pies and custard pies should not be frozen

Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey All Rights Reserved Convenience Products Preformed pie and tart shells are available in a range of sizes and styles, both raw and prebaked Prepared pie fillings are also available in a variety of fruit and custard flavors, offering convenience, consistency and the ability to serve fruits out of season Shelf life of these fillings tends to be extremely long, often without the need for refrigeration