Chapter 13

1. Chapter 13 Pies and Tarts © 2009 Cengage Learning. All Rights Reserved.

2. Introduction:History and Definition of Pie • Originated in Britain • May be Sweet or Savory • Two types of pie: • Baked Pies • Unbaked Pies • Blind baked shell © 2009 Cengage Learning. All Rights Reserved.

3. Working with Pie Dough • Portion Control • Reduce trimmings • After portioned, individually wrapped and labeled © 2009 Cengage Learning. All Rights Reserved.

4. Working with Pie Dough • Rolling out Pie Dough • Crust with even thickness and diameter produces consistent product • Proper temperature • Rotate as rolling © 2009 Cengage Learning. All Rights Reserved.

5. Working with Pie Dough • Rolling out Pie Dough • Lining Pie Pans (By Hand) • Cool down the dough • Secure the bottom, then sides • Formation of border © 2009 Cengage Learning. All Rights Reserved.

6. Working with Pie Dough • Rolling out Pie Dough • Lining Pie Pans (by hand) • Double-Crusted Pies • Bottom dough extend ½” from the edge of the pan • Top crust should be rolled out, with vents • Filling • Place top crust, seal and create border • Lattice Top • For filling with more liquid • Escapes steam easily © 2009 Cengage Learning. All Rights Reserved.

7. Working with Pie Dough • Baking Pie Dough and Pie • Blind baking • Baking of the whole pie • Depending of the filling of the pie • Egg and Cream Washes • Promote browning, and improve color and shine • Apply only a light coat • Pie Dough Temperature • Ideally, hot oven and cool pie dough © 2009 Cengage Learning. All Rights Reserved.

8. Working with Pie Dough • Baking Pie Dough and Pie • Blind-Baking Pie Dough • Baking of pie shell without filling • Pie weights and parchment paper • Pie weights keep the dough flat • Blind Baking using a Second Tin • Sandwich the dough between two tins, bake upside-down • Less shrinkage, even browning © 2009 Cengage Learning. All Rights Reserved.

9. Working with Pie Dough • Baking Pie Dough and Pie • Storing Pie Shells • Unbaked shells – in refrigerator for up to two days, or in freezer for several months • Baked shells – up to a month in freezer after well wrapped • Production of Pie • Use of mixer, sheeter and pie press • Eliminate wastes © 2009 Cengage Learning. All Rights Reserved.

10. Working with Pie Dough • Baking Pie Dough and Pie • Production of Pie • Pie Dough Properties and Causes • Refer to the table © 2009 Cengage Learning. All Rights Reserved.

11. Pie Fillings • Fruit Filling • Custard Filing • Cream Filing • Chiffon Filing © 2009 Cengage Learning. All Rights Reserved.

12. Pie Fillings • Fruit Pie: Ingredient Selection • Fresh • Frozen • Canned • Dried © 2009 Cengage Learning. All Rights Reserved.

13. Pie Fillings • Fruit Pie: Ingredient Selection • Fresh Fruit • Seasonal fruits are the most flavorful • Highlight local flavors • Expensive, may not be consistent • Sometimes more labor for preparation • Canned Fruit • Consistent quality • Year-around availability • “Light pack” or “Heavy pack” © 2009 Cengage Learning. All Rights Reserved.

14. Pie Fillings • Fruit Pie: Ingredient Selection • Frozen Fruit • Large selection • Convenient and versatile • Must be handled properly to ensure quality • Many have additional sugar • IQF (Individually Quick Frozen) • Dried Fruits • Inclusion for other pie • Adds sweetness, flavor and different texture © 2009 Cengage Learning. All Rights Reserved.

15. Pie Fillings • Fruit Pie: Ingredient Selection • Starch Selection • Cornstarch • Arrowroot • Tapioca • Waxy maize • Wheat flour © 2009 Cengage Learning. All Rights Reserved.

16. Pie Fillings • Fruit Pie: Methods of Production • Uncooked Fruit • Cooked Fruit • Cooked Fruit Juice © 2009 Cengage Learning. All Rights Reserved.

17. Pie Fillings • Fruit Pie: Methods of Production • Uncooked Fruit Method • Most common for home bakers – fresh apple pie • Filling is made by combining fruit with sugar, starch, flavoring and butter • Starch thickens during baking in the oven • Filling cannot be prepared in advance © 2009 Cengage Learning. All Rights Reserved.

18. Pie Fillings • Fruit Pie: Methods of Production • Uncooked Fruit Process • Prepare pie shell, reserve in refrigerator • Combine starch, sugar and spice • Combine the mixture with the fruit • Deposit into pie shells and finish make-up process • Bake as soon as possible © 2009 Cengage Learning. All Rights Reserved.

19. Pie Fillings • Fruit Pie: Methods of Production • Cooked Fruit Method • Common fruits: apple and pears • Thickening of starch happens during cooking process • The filling should be completely cooled before depositing into the pie shell © 2009 Cengage Learning. All Rights Reserved.

20. Pie Fillings • Fruit Pie: Methods of Production • Cooked Fruit Process • Prepare pie shells and reserve in refrigerator • Combine the starch, sugar and spice • Melt butter in a pot and sauté fruits • Combine the starch mixture into the fruit as stirring • Cook until the starch is thickened • Transfer into a shallow pan, cover and allow to cool • Deposit into pie shells and finish make-up process © 2009 Cengage Learning. All Rights Reserved.

21. Pie Fillings • Fruit Pie: Methods of Production • Cooked Juice Method • For more delicate fruits (berries, canned fruits) • Liquid (fruit juice) is thickened and then fruits are added to combine • Cool completely before bake • Lattice top to escape large amount of moisture © 2009 Cengage Learning. All Rights Reserved.

22. Pie Fillings • Fruit Pie: Methods of Production • Cooked Juice Process • Prepare pie shells, and reserve in refrigerator • Bring the fruit juice to a boil • Combine starch with small quantity of liquid in formula, and add to the boiling juice • Add any sugar or flavoring • Cook until the starch is completely thickened • Pour over the fruit and gently combine • Cool completely in refrigerator • Deposit into pie shells and finish make-up process © 2009 Cengage Learning. All Rights Reserved.

23. Pie Fillings • Overview of Fruit Fillings • Uncooked method – Galette: rustic style, free form fruit pies • Cooked fruit method – thickening more controlled • Cooked fruit juice method • Finished product requires refrigeration © 2009 Cengage Learning. All Rights Reserved.

24. Custard Pies • Egg is the main setting agent • Example: buttermilk, pumpkin, pecan and quince • Custard Pie Method • All of the ingredients are mixed together, deposited (or reserved in refrigerator) into pie shells and baked © 2009 Cengage Learning. All Rights Reserved.

25. Custard Pies • Custard Pie Method • Pie Dough Selection: Custard Pie • Mealy pie dough to prevent from sogginess • Filling can be deposited into unbaked shells or blind baked shells • Baking Guidelines: Custard Pie • Start with high, finish with low temperature • Deck oven or rack oven • Perforated or non-perforated sheet pan © 2009 Cengage Learning. All Rights Reserved.

26. Custard Pies • Custard Pie Method • Custard Pie Process • Prepare pie shells and reserve in refrigerator • Combine all ingredients and mix well • Deposit into pie shells • Bake as soon as possible © 2009 Cengage Learning. All Rights Reserved.

27. Custard Pies • Always unbaked • Blind-baked crust with custard fillings • Crust Selection • May be mealy, flaky or composite • Brushing the crust with white or dark chocolate, or cocoa butter prevents sogginess • Filling for Cream Pie • Variation of pastry cream • Additional flavorings: chocolate, coconut, peanut butter, etc © 2009 Cengage Learning. All Rights Reserved.

28. Cream Pies • Fillings for Cream Pie • Depositing the Filling • Shells should be baked and at room temperature • When the filling is a 90-95°F, deposit into shells • Smooth out the top and keep under refrigeration • Top with whipped cream and garnish © 2009 Cengage Learning. All Rights Reserved.

29. Cream Pies • Filling for Cream Pie • Cream Pie Process • Prepare pie shells and blind bake • Scale all ingredients for the filling. • Cook the custard and transfer to the bowl of a mixer fitted with the whip attachment. • Whip on lo speed and add any flavoring ingredients. • Deposit into the pie shells and smooth the surface. • Refrigerate until cool, ice with crème Chantilly. © 2009 Cengage Learning. All Rights Reserved.

30. Cream Pies • General Considerations for Cream Pie • Careful preparation of the shell and the filling • Sanitation and shelf life • Shelf life up to 2 days in refrigerator • Custard filling are susceptible to spoilage and microbial contamination © 2009 Cengage Learning. All Rights Reserved.

31. Chiffon Pie • A classic American dessert • Composed of a blind-baked pie crust, the chiffon filling (base, egg foam, whipped cream and setting agent), whipped cream and a garnish. • Chiffon Filling: The Base • Provides flavor and texture • May consist of a ganache, fruit puree or flavored crème Anglaise © 2009 Cengage Learning. All Rights Reserved.

32. Chiffon Pie • Chiffon Filling: Egg Foam • Common meringue comprised of egg whites and sugar, whipped to a medium peak • Pasteurized egg white • Chiffon Filling: Whipped cream • Optional ingredient • Added to the mixture at the last stage • Chiffon Filling: Setting Agents • Stabilize the delicate matrix of the filling • Commonly, gelatin is added to the base mixture © 2009 Cengage Learning. All Rights Reserved.

33. Chiffon Pie • The Chiffon Method • Process • Precautions for Chiffon • Use of pasteurized egg whites • Observe temperature guidelines and incorporation of ingredients during the preparation of the filling. © 2009 Cengage Learning. All Rights Reserved.

34. Conclusion: Pie • Understand of key elements: Making and handling of dough and filling, assembly and finishing • Requires a thorough knowledge and technique of both © 2009 Cengage Learning. All Rights Reserved.

35. Tarts • Tarts • Usually no more than 1” thick • Composition similar to pies • Baked Tarts • Usually contain almond cream-based filling • Other filling: rice, ricotta, jam • Unbaked Tarts • Composed of blind baked shells with fillings © 2009 Cengage Learning. All Rights Reserved.

36. Working with Tart Dough • As in pie dough, tart dough must be reserved under refrigeration for at least four fours before using • Rolling out Tart Dough • Can be done by hand or a by a dough sheeter • Work quickly and efficiently • Lining Tart Pans • The dough should be relaxed and chilled • The dough should not be stretched and is in contact with all parts of the mold © 2009 Cengage Learning. All Rights Reserved.

37. Baking Tart Dough • Similar to baking pie dough • Baking temperature between 315°F to 350°F • Store baked tart shells in an airtight container for up to one week, or store them in freezer • Storage of Unbaked Tart Dough • Can be stored in bulk, or sheeted and portioned in the refrigerator for up to few days • Can be stored in the freezer for up to several month if well-wrapped. © 2009 Cengage Learning. All Rights Reserved.

38. Baking Tart Dough • Troubleshooting Tart Dough • Can be caused by insufficient mixing, improper ingredient selection, baking conditions and mishandling of the dough © 2009 Cengage Learning. All Rights Reserved.

39. Baked Tarts • Basic Assembly of Baked Tarts • Filling should be at room temperature • Deposit proper amount of filling • Fruit or other topping may be placed • Fruit Selection: Baked Tarts • Canned and fresh fruits • Canned: pears, apricots • Fresh: figs, pit fruits © 2009 Cengage Learning. All Rights Reserved.

40. Baked Tarts • Baking Guidelines for Baked Tarts • 350°F in convection oven for an 8” tart • Lower temperature for larger tarts or thicker tarts • Finishing Guidelines for Baked Tarts • Brush with apricot glaze • Fresh fruit, chocolate, powdered pearl sugar, or nuts © 2009 Cengage Learning. All Rights Reserved.

41. Baked Tarts • General Process for Baked Tarts • Prepare the tart shells • Pipe the filling into the tart shell to the proper height. • If applicable, prepare the fruit as needed and arrange on top of the cream. • If applicable, top the tart with the vented top crust and seal it securely. • Bake until done, remove from pan and finish as desired. © 2009 Cengage Learning. All Rights Reserved.

42. Unbaked Tarts • Baking Guidelines for Unbaked Tarts • The tart shell must be properly blind baked to a golden brown color • Apply a very light coating of chocolate or cocoa butter to prevent sogginess • Assembly and Composition Guidelines for Unbaked Tarts • The filling is deposited up to just below the rim • The ridge should remain visible and clean © 2009 Cengage Learning. All Rights Reserved.

43. Unbaked Tarts • Finishing Guidelines for Unbaked Tarts • Fresh fruit tart: Brush with apricot glaze • Ganache or crémeux tart: should be glazed to protect drying out and oxidization • Spraying chocolate, décor © 2009 Cengage Learning. All Rights Reserved.

44. Conclusion: Tarts • Typically richer and sweeter than pie dough • More delicate process than pie making • Great medium to reflect local and seasonal flavors • Use of mousse or other advanced creams to elevate product quality © 2009 Cengage Learning. All Rights Reserved.