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Lecture Professional baking (6/E): Chapter 15 - Gisslen

After studying this chapter you will be able to understand: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Tarts and Special Pastries 15 Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts are closely related to European pastries. They are light, colorful, with carefully arranged fruit. Pâte Brisée and Short Dough are the best choices for crusts. Short dough is most often used for tartlets because it is harder to handle. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Baked Tarts Unbaked tart shell filled with a layer of fresh fruit and sugar and then baked. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Variations include: Sprinkle cake, cookie, or bread crumbs in bottom to absorb excess juices of the fruit. Chopped nuts may be sprinkle in bottom of shell. Frangipane may be spread on the bottom of the tart shell. Pastry cream may be used in the . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Tarts and Special Pastries 15 Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts are closely related to European pastries. They are light, colorful, with carefully arranged fruit. Pâte Brisée and Short Dough are the best choices for crusts. Short dough is most often used for tartlets because it is harder to handle. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Baked Tarts Unbaked tart shell filled with a layer of fresh fruit and sugar and then baked. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Variations include: Sprinkle cake, cookie, or bread crumbs in bottom to absorb excess juices of the fruit. Chopped nuts may be sprinkle in bottom of shell. Frangipane may be spread on the bottom of the tart shell. Pastry cream may be used in the bottom of the tart shell. If using a hard fruit, it may be precooked by poaching it in a syrup. Before serving brush with a glaze or dust with confectioner’s sugar Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Procedure for making baked tart shells: Remove Pate Brisée and Short Dough from cooler. Let the dough stand a few minutes or work with it briefly with hands to make it pliable. Roll out dough to about ⅛ (3 mm) inch thick. Place the dough in tart pan. Roll the dough loosely around rolling pin. Drop dough into the pan and then press it into the corners without stretching. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Procedure for making baked tart shells (continued): Flute the edges if desired and trim off excess dough. Refrigerate for at least 20-30 minutes. Dock the bottom of the dough. Bake. Cool. Tarts and Special Pastries Special .