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2019Week3term1 1647 Compre Pastries and Tarts Week 3 The Basics Of Pastry Author Rebecca McLeod Edited by Anne-Marie Raymond Copyrights and Disclaimers © 2019 by Bec’s Table. All rights reserved. No part of this book may be reproduced in any written, electronic, recording, or photocopying without written permission of the publisher or author. You are free to print a copy of this book to use as your own reference. Disclaimer: Affiliate links are used throughout this eBook. If you were to click a link and make a purchase, the author may receive a commission on the sale at no extra cost to you. Although my opinion is not for sale and I only recommend stuff I use and think will help you. As always, thank you for your support and if you love what we do please tell your friends! Bec's table.com.au Pastries and Tarts Table Of Contents Week 3 The Basics Of Pastry 1 How To Line Your Tart Tin 9 Blind Baking 10 Week 3 Tarts Recipes 13 Bec’s Quick Quiche Lorraine 13 Bec's Frangipane Tart 16 Chocolate Tarts 20 Coffee & Chocolate Tart with Mascarpone Cream 23 Pecan Tart 27 Roast Pumpkin, Onion and Feta Tart 30 Spinach, Onion and Feta Tart 33 Bec’s Wholemeal 124 Pastry for Pies and Pasties 36 Bec's table.com.au Pastries and Tarts Week 3: Tart it up We’ve done a lot on Butter Cakes over the last two meetings, so I thought it was time to have a little break from cake and start learning about the wonder that is pastry. That’s right, we’re all about pastry this fortnight and you’re going to love it! Once again, these will be building blocks which we’ll add to and delve deeper as time goes on. Before You Bake This Week I’d really like you to read a couple of sections or watch the videos before you go ahead and make any of the recipes this fortnight, especially if you’re new to making pastry. My methods might be something you’ve not seen before but trust me they are fantastic methods and REALLY work. You’ll never go back. Blind Baking 1,2,4 Pastry There are so many forms of pastry, and most of them require you to keep everything chilled (although there is a hot water pastry that we might have a go at in another term!). I love making pastry purists freak out with my unconventional methods, but once you know the rules it’s really easy - even laminated pastries like puff become very doable ;-) The main types of pastry are Shortcrust can be sweet (for sweet tarts, pies and flans) or savoury (used in savoury tarts, quiches and pies) Flaky Pastry is like rough puff but without the folds Rough Puff Pastry is a cheat’s version of puff pastry that includes the folds and turns Puff is used for both sweet and savoury, and when it comes to tarts or pies it’s generally used as a top or lid. Suet Crust Pastry (made with suet rather than butter) is a beautiful rich pastry usually used in pie making. More a traditional style of pastry and not used as commonly these days. Hot Water Crust Pastry is just that, made with hot water, breaks all the rules that one would generally apply with pastry. Usually made into pies. Choux Pastry is a very light pastry that is used for eclairs and profiteroles Filo Pastry is a super fine, stretched pastry. I think it’s fun to make, but I’ve had no takers at so far at Bake Club! Bec's table.com.au Pastries and Tarts All these pastries have variations, for example with the shortcrust you can have an enriched shortcrust (the addition of something like an egg) or can add nutmeal, yoghurt, sour cream… the list goes on. I’m making it my task this fortnight to help you feel more comfortable and confident in making pastry. I know we don’t do a lot of savoury at Bake Club (that’s not why most of you are here!) but I’ve added a few of my favourites for quick pies or tarts. I’m going to mainly focus on a specific type of pastry called 1, 2, 4 Pastry. This is the easiest pastry to make and I believe it's a great one to start building your pastry skills. In a Patisserie kitchen, chefs often refer to recipes by number, for example 1:4 Ganache or 1:3 Ganache, 1,2,3,4 Cake etc. It makes it easy for us to remember the recipe. 1,2,4 Pastry Have you ever heard of 1,2,4 Pastry? In the culinary industry, we have all sorts of methods to remember recipes. Recipes are all about ratios, and once you’ve learned what the basic ingredients are for each type of recipe, you’ll be able to remember certain ones without looking them up. This one is a great example. You don’t need to remember much once you know the rules. Just like the Pound Cake, it’s a ratio formula. Naturally we need some sort of flour for pastry and that’s going to be the most significant quantity in our recipe. So this will be the 4 parts. The next part is butter. Pastry needs a fat, and this one is butter, so 2 parts. The last single part is the binder, and we’re using water. 1 part. Here’s how it works Ingredients example 1 part water 50 g 2 part butter or fat 100 g 4 part flour 200 g This quantity will give you enough pastry to make an 8” (20cm) savoury tart or pie base. Just add multiply the parts or add a percentage to the grams and you can adjust to the amount you need. I'f you have any problems email me. of course. Here's a link to a place that has loads of tins to chose from. Bec's table.com.au Pastries and Tarts Want the 124 recipe to be wholemeal? Don’t go replacing the plain for 100% wholemeal, instead try using 50/50 (so 100 g plain, 100 g wholemeal). A lot of people don’t like the really earthy flavour and texture of full wholemeal pastry, so start with 50 / 50 and make adjustments to your liking. My Rules for the Method Rub together the butter and flour until it resembles bread crumbs (food processors are brilliant for this job) Add in the water and bring together Roll it out into clingfilm Rest it in the fridge Roll it out and press it in your tin Rest again Blind bake Fill and bake Too simple! I don’t know what all the fuss about. ;-) Here are the main things that can go wrong Butter too soft Dough not chilled and rested Dough overworked Oven not at temperature when you put your tart or pie in That’s it! If you can keep this in mind while you’re making your pastry, then you’re on the right track. Use butter straight from the fridge: if it gets too soft, put it back in the fridge to firm up If your kitchen is hot, use chilled water and keep your ingredients cold. Put them in the refrigerator after every step to re-chill. Don’t leave your dough sitting around on the bench in a warm kitchen. Pop it back in the fridge Between each process, wrap and pop it in the refrigerator to chill and relax (or chillax as my son might say!). If you’re not sure if your pastry is chilled enough or rested enough then, it should feel hard from the cold. So yes, if you’re not sure, chill after every process except for after baking. So, get the picture? Keep it cold! ;-) Bec's table.com.au Pastries and Tarts There’s a vast range of pastries, in fact there are whole textbooks written on the subject. Some pastries are easy to work with, some are difficult. At the end of the day, you have to ask yourself what is it that you’re trying to achieve and choose the best one for that purpose. I’m sure most of you will say “something that tastes great, has a nice texture and is quick and easy to make”. I mean that’s what we want, isn't it? If you’ve had some disasters in the past or are just a beginner in the art of pastry then start with the quiche. It’s brilliantly simple and I’m sure you’ll love the pastry. I’m going to teach you the Blitz method (I just made that up so don’t go looking it up anywhere – haha!). It’s not really a method one is taught at culinary school, but if you’re time poor and need to get those damned quiches out for lunch you’d best have a look at this method. So what is the Blitz method? Well, it’s where you put everything in the bowl of a food processor and blitz it! There are some rules however, keep everything cold. You knew I was going to say that, didn't you? Don’t blitz for too long, just enough time for all the ingredients to be totally combined. It doesn't have to come together, in fact, if it does come together in your Thermomix, you’ve blitzed too long.
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