• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content







Total Views
Views on SlideShare
Embed Views



0 Embeds 0

No embeds


Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
Post Comment
Edit your comment

    Tarts Tarts Presentation Transcript

    • Tarts More than just a pie without a top!
    • Describe a Tart
      • What is the first thing that pops into your head when you think about a tart?
      • What flavors do you think about?
      • What does it look like?
      • What textures does it contain?
      • What is the price of it?
    • Tart Doughs
      • There are lots of different types of tart doughs
        • Some are crunchy
        • Some are soft
        • Some are rich
        • Some are flavored
      • Doughs are just as important as the filling
      • Best doughs contain the following ingredients: butter, sugar, egg and low protein flour
    • Pate Brisee
      • “ Broken Dough”
      • Similar to Pie Dough
      • Flaky
      • Made with biscuit method
      • Flakiness depends upon the amount of mixing: rubbing the flour into the fat
      • Good for savory tarts
      • Some recipes contain no sugar
      • Must chill dough at least half an hour before rolling
    • Short Doughs
      • Used for cookies and tart doughs
      • Made by cookie creaming method
      • Variations of the same recipe
        • Pate Sucree: “sugar dough”
          • Granular sugar and flavored with zest and vanilla
          • Crispy in texture
        • Pate Sablee: “sandy dough”
          • Powdered sugar and flavorings
          • Crumbly in texture
        • Linzer dough:
          • Ground almonds or almond flour replaces some of the white flour and flavored with cinnamon and nutmeg
        • Chocolate sugar dough:
          • Replace some cocoa powder for white flour
      • Must chill dough at least half and hour before rolling dough
        • Why?
    • Pasta Frolla
      • Italian for “tender dough”
      • Softer and more biscuit like than short doughs
      • Made by either cookie creaming or biscuit method depending upon recipe
      • Has more eggs/egg yolks
      • Holds it shape well and can be used to make free-form tarts (pan less tarts)
        • Galettes: French
        • Crostada: Italian
    • Brioche
      • Rich dough
      • Yeast risen
      • Must rest a lot during rolling and lining tart pan to relax gluten or it will shrink a lot
      • Good for savory tarts, cheese and frangipane tarts
    • Puff Pastry
      • Laminated Dough
      • Steam Risen
      • Good for larger tarts
      • Dock before filling and baking to prevent over puffing
    • 2 Kinds of Assembly
      • Unbaked
        • Pre baked tart shell
        • Pre made filling
        • Just combine filling to shell no oven needed to combine
      • Baked
        • “ to be baked”
        • Un baked tart shell
        • Un cooked filling
        • Combine filling to the shell and bake
          • Can Par bake tart shell if needed
          • ½ baked = dry, no color: good for filling that needs 15-25 min
          • 2/3 Baked = color on edges: good for filling that need 10-15 minutes
    • Steps to Make Unbaked Tart
      • Choose Tart pan
        • Shallow, straight sided, fluted, may have false bottom, lots of sizes and shapes
      • Roll dough to correct thickness
        • Large (9”) roll to #3 or 3mm in thickness
        • Tartlet (3”) roll to #2.5 or 2.5mm in thickness
      • Roll dough to correct thickness
    • Forming Tarts
      • Press dough into pan
        • Make sure dough is in edges
        • Too thin if you can see pan
        • Can patch thin spots or tears! This is a must!
        • Trim off excess
          • Fingers – what I prefer
          • Rolling pin
          • Knife
          • Save scrap dough to roll out with new dough
      • CHILL
        • 20 minutes in cooler
        • Freezer
        • Why?
      • Blind Bake
        • Why?
        • Foil and bean, parchment and rice, baking beads or weights, toppers
        • Press liner into tart and fill to top with weights
        • Bake until golden throughout
      • Allow tart shell to cool
      • Add Pre-Made filling
        • Mousse
        • Lemon curd
        • Cooked fruit
      • Remove tart pan from tart and place on cardboard round
      • Garnish
      • DONE 
    • Steps to Make a Baked Tart
      • Dough lined rested tart pan
      • Par bake if needed
        • ½ Bake
        • 2/3 Bake
      • Un cooked filling added
      • Bake until filling and dough are done
      • Cool
      • Remove tart pan from tart and place on cardboard round
      • Garnish
      • DONE 
    • Flavors
      • Unless layering of flavors within tarts
      • Savory
      • Sweet
        • Fruit
        • Cheese
        • Chocolate
        • Nut
        • Custard
        • Fruit/Cheese, Fruit/Chocolate, Fruit/Nut, Fruit/Custard
        • Etc. etc.etc
      • Great way to utilize odds and ends in cooler.
      • Garnish can add texture as well as other flavors