Lesson 9 Poaching Fruit, Cookies and Tart Shells

Today we are continuing with our journey through the tarts, we already accomplished a fresh fruit tart. And we learn that the shells need to be cooked with weights to keep the shape of them in the 8"inch flutted tart pan. We dedicated two lessons to the danish dough so this day is when actually we did the fruit tart displayed in the last lesson blog....days come so fast is hard to keep track LOL.

Today we are also poaching some fruit to do baked tarts. We are going to use pears and is called fangripane.

Instructor Demo:
• 8” Tart Shell – full bake
• Pastry Cream
• Classic Fruit Tart
• Poached pears

Student Production:
• 8” Tart Shell
• Pastry Cream
• Classic Fruit Tart
• Poach: 2 pears each
• Clean kitchen



PEAR FRANGIPANE TART Yield: 1 – 8-inch Tart
2 each Pears, poached (Bosc/D’Anjou)
1 recipe Frangipane (for tart)
1 each Pâte sucrée tart shell (½ baked/parbaked)

POACHED PEARS Yield: 2 Pears
2 each Pears, Bosc/D’Anjou
8 oz. Wine, white or red
8 oz. Water
3 oz. Sugar
A/N Spices ( your choice - cinnamon stick, star anise, whole cloves, vanilla bean,
whole cardamom, bay leaf, black peppercorn, pink peppercorn)

FRANGIPANE (For Pear Frangipane Tart) Yield: 1 – 8-inch Tart
4 oz Almond Paste
2 ¾ oz. Sugar, granulated
1 oz. Butter, unsalted
2 each Eggs (large)
1 tsp. Vanilla Extract
1 tsp. Rum, dark
1 tsp. Zest of lemon, finely chopped
½ oz. Cake Flour

DAY 9 HOMEWORK #6

Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 26, 2010

Pp.377
1.-What is the purpose of docking tart shells before they are baked?
The pastry can become soggy and a way to avoid it is to keep its temperature cool for the pastry to remain firm.

2.-List four or five ingredients besides fruit and sugar that are sometimes used for filling baked fruit tarts
pastry cream, frangipane, chopped nuts and chocolate.

3.-Describe the procedure for making baked tartlet shells.
Start with a pate brisee or short dough refrigerated, let it stand for a few minutes, roll the dough out on a floured surface, reach a consistency of 3mm thick. Place the dough in the tart pan, flute the edges if desired, trim excess dough, refrigerate for at least 20 to 30 minutes, prick the bottom of the dough all over with a fork and line the shell with parchment and fill it with dried beans.
Bake at 400F until the shells are fully baked and lightly browned .

4.-Describe the procedure for making an unbaked fruit tart
select the fruit for the tart, trim and wash. Poach hard fruits such as apples, draing. Srpead a layer of pastry cream in the baked shell and arrange the fruit on top. Warm the apricot glaze and if it is too thick dilute it with a little water or simple syrup. Brush the glaze on the fruit to coat it completely.

Pp. 603
4.- Describe in general terms how to sauté a fruit for a dessert.-
To sauté fruit, sugar is added to the fruit and butter in the pan. The sugar caramelizes and forms a rich sauce as it combines with the juices that are drawn out of the fruit.