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Free Home Cooking School: Tarts & Short Doughs Indie Cooks
Monday, July 26, at 4 pm

With all of the berries and stone fruit busting out around the great Pacific Northwest, I thought I would do a companion piece to my recent Life of Pie episode…

In Life of Pie, we looked at the method for making a flaky pie dough, a classical preparation that we call Pâte Brisée…

In that episode we also talked about the cut-in method of making pastry dough

Life of pie also discussed making what we call a cooked pie filling where we used cornstarch to thicken fruit juice to create a glaze that we added fruit into…


This Monday on “Tarty Time”, we are going to delve into another epic tool in the pastry pantheon: Pâte Sucrée… (Sugar Dough)

It’s a sweet version of pie dough that works great for fruity-tarty concoctions…

If you know, you know, but if you don’t…Think sugar cookie pie…

Also in this show, I’m going to look at an alternate method for making your fruit pie fillings using some of these wild blackberries that are busting out all over the harbor…

In this pastry dough, we’ll re-visit the creaming mixing method of combining ingredients into a smooth dough…

Then this week, I thought I could also show you a quick crumb topping…

or, Streusal if you will…

this super easy bakery topping is made with a technique called the Rub-in method…

It’s gonna be super sweet!!!
#HackingCulinarySchool, #GigHarbor, #IndustryCooking,