Baking and Pastry Arts - Pies and Tarts

What is a fruit filling?

a mixture of fruit, fruit juice, spices and sugar thickened with a starch

What are the type of garnishes can be placed on tarts and pies?

coconut, cookie crumbs and chocolate curls (meringue or whipped cream)

How to determine the doneness of a custard pie?

shake gently - there will be no liquid and only slight movement Insert thin knife to come out clean from center

What is a custard filling?

soft filling that bakes along with the crust and are thickened by egg proteins. (pumpking, egg custard, pecan pies)

What are features of sweet dough?(4)

sturdier than flaky or mealy dough because it contains egg yolks and the fat is blended thoroughly mixing technique also prevents air pockets from forming the baked dough more cookielike than a classic pie dough and has rich flavor of butter creates a crisp but tender crust

A mirror glaze can also be called?

tart glaze

What is blind baking?

to bake a pie shell or tart shell unfilled, using baking weights or beans to support the crust as it bakes. Must be pricked before baked (Docking)

What is pastry cream?

type of starch thickened egg custard

What are the characteristics and use for FLAKY DOUGH?

very flaky and not sweet prebaked pie shells - pie top crusts

What are the characteristics and use for SWEET TART DOUGH?

very rich and crisp and not flaky tart and tartlet shells

What are the characteristics and use for SHORTBREAD TART DOUGH?

very rich, fragile, not flaky tart and tartlet shells and cookies

What are 4 types of sweet fillings?

cream fruit custard chiffon

What is chiffon filling?

created by adding gelatin to a stirred custard or a fruit puree. WHipped egg white are folded into the mixture.

What determines the flakiness of flaky and mealy dough?

depends on fat particles in the dough. larger pieces of fat the flakier the crust will be.

What are 2 types of dough used for the crust?

flaky dough, mealy dough and crumbs for pie crusts sweet dough for tart shells

What types of starches are used for pies? What is each for?

flour - somewhat unreliable as a thickener cornstarch - preferred for custard and fruit fillings because it sets up into a somewhat firm, clear gel. Tapioca or Tapioca starch - use if a pie is going to be frozen or for fruit pies

Why do you use starches for pies?

for stability and thickening

What is the ratio of ingredients for crumb crusts?

1 part melted butter 2 parts sugar 4 parts crumbs

What is the difference between a pie and a tart?

Pie is composed of a sweet or savory filling in a baked crust. It can be made without a crust on top or topped with a full crust or lattice. Made in a round, sloped sided pan and cut into wedges. Tart can be almost any shape (round, rectangle, petals). Usually open faced and gets much of its beauty from arrangement of fruit, piped cream or chocolate decorations.

What ensures the highest quality fruit filling?

Ratio of 3-4 parts fruit 1 part gelled filling

Why is glaze used on tarts?

it protects the fruit and enhances the pastries appearances (looks like a mirror)

Why are cursts easier to be rolled out when chilled?

keeps the fat firm and prevents stickiness.

WHat is a mirror glaze made from?

made from gelatin, simple syrup and flavorings that is a prepared neutral glaze.

What are the characteristics and use for MEALY DOUGH?

moderately flaky and not sweet custard, cream or fruit pies - quiche crusts

What is crumb crust? What is it used for?

quick and tasty bottom crust that is made from finely ground cookies crumbs moistened with melted butter Used for unbaked pies like one s with cream or chiffon fillings