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  1. 1. Tarts More than just a pie without a top!
  2. 2. Describe a Tart <ul><li>What is the first thing that pops into your head when you think about a tart? </li></ul><ul><li>What flavors do you think about? </li></ul><ul><li>What does it look like? </li></ul><ul><li>What textures does it contain? </li></ul><ul><li>What is the price of it? </li></ul>
  3. 4. Tart Doughs <ul><li>There are lots of different types of tart doughs </li></ul><ul><ul><li>Some are crunchy </li></ul></ul><ul><ul><li>Some are soft </li></ul></ul><ul><ul><li>Some are rich </li></ul></ul><ul><ul><li>Some are flavored </li></ul></ul><ul><li>Doughs are just as important as the filling </li></ul><ul><li>Best doughs contain the following ingredients: butter, sugar, egg and low protein flour </li></ul>
  4. 5. Pate Brisee <ul><li>“ Broken Dough” </li></ul><ul><li>Similar to Pie Dough </li></ul><ul><li>Flaky </li></ul><ul><li>Made with biscuit method </li></ul><ul><li>Flakiness depends upon the amount of mixing: rubbing the flour into the fat </li></ul><ul><li>Good for savory tarts </li></ul><ul><li>Some recipes contain no sugar </li></ul><ul><li>Must chill dough at least half an hour before rolling </li></ul>
  5. 6. Short Doughs <ul><li>Used for cookies and tart doughs </li></ul><ul><li>Made by cookie creaming method </li></ul><ul><li>Variations of the same recipe </li></ul><ul><ul><li>Pate Sucree: “sugar dough” </li></ul></ul><ul><ul><ul><li>Granular sugar and flavored with zest and vanilla </li></ul></ul></ul><ul><ul><ul><li>Crispy in texture </li></ul></ul></ul><ul><ul><li>Pate Sablee: “sandy dough” </li></ul></ul><ul><ul><ul><li>Powdered sugar and flavorings </li></ul></ul></ul><ul><ul><ul><li>Crumbly in texture </li></ul></ul></ul><ul><ul><li>Linzer dough: </li></ul></ul><ul><ul><ul><li>Ground almonds or almond flour replaces some of the white flour and flavored with cinnamon and nutmeg </li></ul></ul></ul><ul><ul><li>Chocolate sugar dough: </li></ul></ul><ul><ul><ul><li>Replace some cocoa powder for white flour </li></ul></ul></ul><ul><li>Must chill dough at least half and hour before rolling dough </li></ul><ul><ul><li>Why? </li></ul></ul>
  6. 7. Pasta Frolla <ul><li>Italian for “tender dough” </li></ul><ul><li>Softer and more biscuit like than short doughs </li></ul><ul><li>Made by either cookie creaming or biscuit method depending upon recipe </li></ul><ul><li>Has more eggs/egg yolks </li></ul><ul><li>Holds it shape well and can be used to make free-form tarts (pan less tarts) </li></ul><ul><ul><li>Galettes: French </li></ul></ul><ul><ul><li>Crostada: Italian </li></ul></ul>
  7. 9. Brioche <ul><li>Rich dough </li></ul><ul><li>Yeast risen </li></ul><ul><li>Must rest a lot during rolling and lining tart pan to relax gluten or it will shrink a lot </li></ul><ul><li>Good for savory tarts, cheese and frangipane tarts </li></ul>
  8. 10. Puff Pastry <ul><li>Laminated Dough </li></ul><ul><li>Steam Risen </li></ul><ul><li>Good for larger tarts </li></ul><ul><li>Dock before filling and baking to prevent over puffing </li></ul>
  9. 11. 2 Kinds of Assembly <ul><li>Unbaked </li></ul><ul><ul><li>Pre baked tart shell </li></ul></ul><ul><ul><li>Pre made filling </li></ul></ul><ul><ul><li>Just combine filling to shell no oven needed to combine </li></ul></ul><ul><li>Baked </li></ul><ul><ul><li>“ to be baked” </li></ul></ul><ul><ul><li>Un baked tart shell </li></ul></ul><ul><ul><li>Un cooked filling </li></ul></ul><ul><ul><li>Combine filling to the shell and bake </li></ul></ul><ul><ul><ul><li>Can Par bake tart shell if needed </li></ul></ul></ul><ul><ul><ul><li>½ baked = dry, no color: good for filling that needs 15-25 min </li></ul></ul></ul><ul><ul><ul><li>2/3 Baked = color on edges: good for filling that need 10-15 minutes </li></ul></ul></ul>
  10. 12. Steps to Make Unbaked Tart <ul><li>Choose Tart pan </li></ul><ul><ul><li>Shallow, straight sided, fluted, may have false bottom, lots of sizes and shapes </li></ul></ul><ul><li>Roll dough to correct thickness </li></ul><ul><ul><li>Large (9”) roll to #3 or 3mm in thickness </li></ul></ul><ul><ul><li>Tartlet (3”) roll to #2.5 or 2.5mm in thickness </li></ul></ul><ul><li>Roll dough to correct thickness </li></ul>
  11. 13. Forming Tarts <ul><li>Press dough into pan </li></ul><ul><ul><li>Make sure dough is in edges </li></ul></ul><ul><ul><li>Too thin if you can see pan </li></ul></ul><ul><ul><li>Can patch thin spots or tears! This is a must! </li></ul></ul><ul><ul><li>Trim off excess </li></ul></ul><ul><ul><ul><li>Fingers – what I prefer </li></ul></ul></ul><ul><ul><ul><li>Rolling pin </li></ul></ul></ul><ul><ul><ul><li>Knife </li></ul></ul></ul><ul><ul><ul><li>Save scrap dough to roll out with new dough </li></ul></ul></ul><ul><li>CHILL </li></ul><ul><ul><li>20 minutes in cooler </li></ul></ul><ul><ul><li>Freezer </li></ul></ul><ul><ul><li>Why? </li></ul></ul><ul><li>Blind Bake </li></ul><ul><ul><li>Why? </li></ul></ul><ul><ul><li>Foil and bean, parchment and rice, baking beads or weights, toppers </li></ul></ul><ul><ul><li>Press liner into tart and fill to top with weights </li></ul></ul><ul><ul><li>Bake until golden throughout </li></ul></ul>
  12. 14. <ul><li>Allow tart shell to cool </li></ul><ul><li>Add Pre-Made filling </li></ul><ul><ul><li>Mousse </li></ul></ul><ul><ul><li>Lemon curd </li></ul></ul><ul><ul><li>Cooked fruit </li></ul></ul><ul><li>Remove tart pan from tart and place on cardboard round </li></ul><ul><li>Garnish </li></ul><ul><li>DONE  </li></ul>
  13. 15. Steps to Make a Baked Tart <ul><li>Dough lined rested tart pan </li></ul><ul><li>Par bake if needed </li></ul><ul><ul><li>½ Bake </li></ul></ul><ul><ul><li>2/3 Bake </li></ul></ul><ul><li>Un cooked filling added </li></ul><ul><li>Bake until filling and dough are done </li></ul><ul><li>Cool </li></ul><ul><li>Remove tart pan from tart and place on cardboard round </li></ul><ul><li>Garnish </li></ul><ul><li>DONE  </li></ul>
  14. 16. Flavors <ul><li>Unless layering of flavors within tarts </li></ul><ul><li>Savory </li></ul><ul><li>Sweet </li></ul><ul><ul><li>Fruit </li></ul></ul><ul><ul><li>Cheese </li></ul></ul><ul><ul><li>Chocolate </li></ul></ul><ul><ul><li>Nut </li></ul></ul><ul><ul><li>Custard </li></ul></ul><ul><ul><li>Fruit/Cheese, Fruit/Chocolate, Fruit/Nut, Fruit/Custard </li></ul></ul><ul><ul><li>Etc. etc.etc </li></ul></ul><ul><li>Great way to utilize odds and ends in cooler. </li></ul><ul><li>Garnish can add texture as well as other flavors </li></ul>