WEEK 7 - FRUIT TART AND QUICHE LORRAINE

PIE AND TARTS

The meaning of thee pastry or pie

The term pastry comes from the word paste, meaning, in the case, a mixture of flour, liquid and fat. In the bakeshop, pastry refers both to various pastes and dough and to the many products made from them.

To glaze pastry

a.  savoury pastries are brushed with beaten egg, or egg yolk diluted with a little milk.

b.  Sweet pastries glaze, brushed lightly with water and dredged with sugar or for a sparkly glaze, brushed with beaten egg white and sprinkled with castor sugar.

To store pastry

a.  Uncooked dough will keep for several days in the refrigerator. It must be well covered, preferably in a polythene bag to keep out the air. If well sealed it also freezes very successfully.

b.  Cooked pastries can be kept for two or three days in an airtight tin or plastic. Container unless they contain perishable filling. They usually freeze and reheat on the required. Flan cases should be stored empty and filled on the day required, as the filling will make the bottom crust soggy. 

BAKING TEMPERATURE

TYPES OF PASTRY	DEGREE CELSIUS	DEGREE FAHRENHEIT
SHORT CRUST	200O C, Bake in 15 minutes	400oF
RICHER AND FLAKY	230O C	400O F

THIS IS RECIPE TO MAKE TARTS OR PIE

Recipe of Short crust

- 200 gm Soft flour

- 100 gm Butter

- 1 no Egg

- ½ tsp Salt

- 2 tbsp Milk

Recipe of Sugar crust

- 250 gm Soft flour

- 125 gm Butter

- 1 no Egg

- 1 tbsp Castor sugar

- 2 tbsp Milk

METHODS

1. Sift flour into a mixing bowl. Add butter.

2. Rub butter into flour to the proper degree:

- For flaky dough, until fat particles are the size of peas or hazelnut

- For mealy dough, until mixture resembles cornmeal.

3. Dissolve salt and sugar (if used) in water.

4. Add egg and water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork the dough.

5. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours.

6. Scale portions of dough as needed.

Recipe of Quiche filling

Salted royal

- 65 ml Milk

- 65 ml Heavy cream

- 1 nos Egg

Chicken filling

-200 gm. Chicken; minced

- 1 no Onion; chopped

- 1 tsp. Dried herbs

            Seasoning

Topping

-100 gm. Mozzarella cheese

METHODS

1. In a mixing bowl, stir in the milk, heavy cream and egg until perfectly smooth. Set aside.

2. For chicken filling, sauté onion and dried herbs. Add in minced chicken. Season to taste with salt and pepper. Arrange in the pre-baked pastry case. Pour over the sauce and sprinkle with the cheese.

3. Return to the oven for 10 minutes, until the custard is stiff and cheese is bubbling. Serve hot.

 Recipe of Fresh fruit tart filling

Pastry cream

-250 ml Milk

- 1 no Egg

- 25 gm. Custard powder

- 50 gm. Castor sugar

- ¼ tsp. Vanilla essence

Topping

- 2 nos Kiwi

- 4 nos Strawberry

- 2 nos Peach

- 10 nos Grape

Glazing

Apricot jel

METHODS

1. In a heavy saucepan, dissolve the sugar in the milk.

2. With a whip, beat the eggs and pour in the milk mixture. Add in custard powder and vanilla essence.

3. Bring the mixture to the heat and bring to a boil, stirring constantly.

4. When the mixture comes to a boil and thickens, remove from the heat.

Recipe of Apple pie filling

-5 nos Green apple; peeled & diced

- 2 tbsp. Butter

- 150 gm. Brown sugar

- 2 tbsp. Castor sugar

- 100 gm. Golden raisin

- 4 tbsp. Corn flour

- ½ tsp. Lemon juice

- ¼ tsp. Cinnamon powder

Crumble

-65 gm. Butter

- 38 gm. Castor sugar

- 30 gm. Brown sugar

- ½ gm. Salt

- ½ gm. Cinnamon powder

- 125 gm. Soft flour

METHODS

1. Sauté the apples lightly in butter until they are slightly softened. Add sugar as the apples cook. This will draw juices of the apples, which will then simmer in these juices.

2. Add in raisin.

3. Mix the water and corn flour until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.

4. Remove from heat. Add the remaining ingredients. Stir gently.

5. Cool completely. Fill the pie shells.

6. For crumble, rub all ingredients together until the fat is thoroughly blended in the mixture appears crumbly.

The problem when to do the product is

• First of all didn't know how to make that menu
• We can't understand of the method that given.
• some student didn't pay attention when chef was given the demonstration to the fruit tart and quiche Lorraine.

The suggestion for the problem is

• Must know about the menu.
• must to ask to the person that understand the method that given.
• must pay attention when chef was given the demonstration.

The appendices of the recipe

STEP HOW TO MAKE SUGAR CRUST OR SHORT CRUST