44 Pies and Tarts Permission granted to reproduce for educational use only.© Goodheart-Willcox Co.,...
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Transcript of 44 Pies and Tarts Permission granted to reproduce for educational use only.© Goodheart-Willcox Co.,...
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Objective
• Prepare crust for pies and tarts.
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.
Pies
• The way in which ingredients are combined and baked can make the difference between a mediocre pie and a great one
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Piecrust
• Pie dough is a simple mixture of flour, fat, liquid, and salt
• Selecting the right ingredients will help produce a better finished piecrust
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Flour
• Pastry flour produces a delicate piecrust, rather than dense and chewy, because it is lower in gluten and higher in starch
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Fat
• The choice of fat is the most important factor in creating a piecrust with an excellent texture
• Fats commonly used for piecrusts include butter, lard, and vegetable-based solid shortenings
continued
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Fat
• Considerations when choosing a fat for piecrust– Butter
• good flavor• expensive• lower melting point produces crust that is not as
flaky
continued
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Fat
• Considerations when choosing a fat for piecrust (continued)– Lard
• higher melting point creates flakier texture than butter
• flavor objectionable to some• dietary restrictions may prohibit its use
continued
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Fat
• Considerations when choosing a fat for piecrust (continued)– Vegetable-based solid shortenings
• reasonably priced• neutral flavor• high melting point creates flaky crust
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Liquid
• The liquid used in pie dough can be water or milk– Water is most common– Milk helps the crust brown more quickly
• Liquid should be ice cold
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Mixing
• Mixing is important for developing a particular texture in a finished piecrust
• Two distinct textures of finished piecrust include– flaky pie dough: commonly used for fruit-filled
pies– mealy pie dough: used for pies with liquid fillings
continued
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Mixing
• Do not overmix or overwork either type of dough to avoid developing too much gluten
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Rolling and Forming
• Allow the dough to chill before rolling• Do not try to roll out more dough at one time
than is needed• Once the piecrust is formed, the raw pie
shell is ready for the filling
continued
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Rolling and Forming
• Three options for finishing the pie– Uncovered: pies with liquid fillings generally
have no top crust– Solid top crust: cut holes or vents in the top crust
to allow steam to escape during baking– Lattice top: strips of dough are woven into a
sheet and placed on the pie to create a decorative top crust
continued
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Rolling and Forming
• Egg wash is commonly used to seal the top and bottom crusts together and to give the top crust a brown shiny finish
• The edge of the pie dough can be crimped or decorated to seal it and add eye appeal
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1. Dust work surface with flour to prevent dough from sticking. Place a 9-oz. piece of workable dough on the work surface and dust the top of dough with flour.
Technique: Forming a Piecrust
continued
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2. Apply even pressure with the rolling pin and periodically turn the dough 90° to produce an even sheet of dough.
Technique: Forming a Piecrust
continued
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2. (continued) Dust the dough and work surface with more flour as needed to prevent sticking.
Technique: Forming a Piecrust
continued
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3. Roll dough to ⅛-inch (2 mm) thickness. Either fold the dough in quarters or roll it over the rolling pin to transfer it to the pie pan without tearing.
Technique: Forming a Piecrust
continued
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3. (continued) Lay the sheet of pie dough in the pie pan and gently press it into the corners.
Technique: Forming a Piecrust
continued
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4. Trim the excess dough from the edges by pressing the side of your hand against the rim of the pie pan.
Technique: Forming a Piecrust
continued
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5. After filling is added, the top crust is placed on the filling and the edges of the top and bottom crusts are crimped together to seal the pie.
Technique: Forming a Piecrust
©Goodheart-Willcox Publisher
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Objective
• Classify traditional fillings for pies.
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Pie Fillings
• Come in a variety of flavors and textures
continued
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Pie Fillings
• Some are baked with the crust, while others are added after the crust is baked
• Must be properly thickened and paired with the appropriate piecrust
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Fruit Fillings
• Raw Fruit Fillings– Mixed with sugar, spices, and a starchy
thickener– As pie bakes, moisture from the fruit and starch
create a thickened filling– Rarely used in foodservice because thickness of
fillings are inconsistent– Underthickened fillings can result in a soggy pie
continued
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Fruit Fillings
• Cooked Fruit Fillings– Either the fruit or fruit juice is sweetened and
thickened on the stovetop– Bakers can control the thickness of the filling
before the pie is baked– For delicate or frozen fruits, cook and thicken the
juice and then mix the fruit back into the thickened juice
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Liquid Fillings
• Most contain eggs that coagulate and thicken the filling during baking
• Pies with liquid fillings are best baked with mealy pie dough
Can you name some examples of liquid pie fillings?
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Cream and Chiffon Fillings
• Cream pies are made with a pudding or pastry cream filling
• Use a prebaked pie shell or a pie shell with a crumb crust
continued
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Cream and Chiffon Fillings
• The consistency of the filling should be thick, so slices hold their shape when cut
• Chiffon pies are a lighter version of cream pies with gelatin and whipped cream added to make it airy and firm
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Objective
• Summarize how tarts differ from pies.
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Tarts
• Similar to pies because of the nature of their pastry crusts
continued
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Tarts
• Much shallower than pies at only ½ to ¾ inches (1.5 to 2 cm) deep
• The classical shape for tarts is round with fluted sides, but tarts can also be square, rectangular, or oval
continued
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Tarts
• Tartlets are small individual tarts of any shape
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Dough
• Depending on the type of filling, short dough or sweet dough may be used for making tarts
• They are both rolled and formed in the same manner as pie dough
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Short Dough
• Short dough, also called pâte brisée (paht breez AY), is used with savory fillings for items such as quiche, hors d’oeuvres, and canapés
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Sweet Dough
• Sweet dough, also called pâte sucrée (paht soo CRAY), often has flavorings such as ground nuts, extracts, and cocoa powder added
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Blind Baking
• Tarts and tartlets are often filled with ingredients that do not need further cooking or baking
continued
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Blind Baking
• Before being filled, the tart shells are blind baked
• The dough is lined with parchment paper and then small, loose weights are placed on top of the paper
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Filling and Decorating
• Pastry cream is the most common filling for tarts made with sweet dough
• After filling with pastry cream, the tart can be decorated with fresh fruit
continued
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Filling and Decorating
• A thin layer of apricot pastry glaze is brushed on the surface
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Objective
• Recognize the characteristics and uses of puff pastry.
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Puff Pastry
• The texture of baked puff pastry is light, delicate, and extremely flaky
continued
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Puff Pastry
• Puff pastry is a roll-in or laminated dough like croissant and Danish dough
• Ready-made puff pastry is often used because it is time and labor intensive to make
continued
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Puff Pastry
1. A basic dough made with flour, butter, and water is prepared.
2. A layer of butter shortening is spread onto the dough.
3. The dough is folded and then rolled out.
4. The process of folding and rolling the dough is repeated multiple times.
continued
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Puff Pastry
• The process creates many very thin layers of fat in the dough that give it a flaky texture when baked
continued
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Puff Pastry
• Puff pastry is– layered with pastry cream to create a napoleon– used for making pastry cases or containers that
can be filled with various savory or sweet fillings– used to wrap various products before they are
baked, called en croute (ehn KREWT)
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Review
• Name the four ingredients used to make pie dough– Flour– Fat– Liquid– Salt
continued
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Review
• How does the fat used to make the dough affect the texture of the finished crust?– Fats with higher melting points create a
flakier crust
continued
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Review
• What liquids are generally used to make pie dough?– Water– Milk
continued
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Review
• Name the two textures of pie dough– Flaky pie dough– Mealy pie dough
continued
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Review
• What are the three options for finishing a pie once it has been filled?– Uncovered– Solid top crust– Lattice top
continued
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Review
• How are fruit fillings most commonly made in the foodservice industry?– Fruit fillings are commonly thickened with
cornstarch or arrowroot on the stovetop before baking
continued
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Review
• What ingredient helps thicken liquid fillings?– Eggs coagulate and thicken during the baking
process
continued
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Review
• What are the two types of dough used to make tarts?
– Short dough (savory)– Sweet dough
continued