Scene 1

Scene 2

Anyone can prepare one of the best known products for traditional pastry pastry. Shortcrust pastry with good elasticity, crumbliness, processing resistance, and plasticity provides the foundation for a wide range of sweets, from classic jam tarts to biscuits, as well as modern cakes like cream tarts. Although there is no official record of its birth date, it appears that it was already well-known by the year 1000, when artists began to produce it with sugar cane imported from Middle Eastern countries.

Scene 3

SOFT FLOUR 400G ICING SUGAR 100G SALTED BUTTER 260G MILK 40ML

Scene 4

METHOD PROCEDURE, Using  the crumble method mix  the butter,  sugar until  smooth and evenly  mixed. Sift  the flour and add it to the mixture. Mix just until evenly blended . Add the milk and mix well Knead the dough well. Chill several hours before using.

Scene 5

SMALL FRUIT TARTS PROCEDURE  Stir  chilled shallow dough on a blurred surface until it is just below 1⁄4" (5 mm) in thickness . Dough  is cut to circles with a round cutter about 1⁄2 inch (1 cm) larger than its top diameter . Put  a ring of dough in a tin on each shell and press it well on both sides and bottom.  When  using fluted tins, make sure that the mass on the sides is sufficiently thick to prevent the ridges from breaching . Put  liners on paper inside the shells to keep the bubbles blistering or pooping during baking.  Fill  them with dried  beans. Bake  around 15 minutes at 400°F (200°C) or baked in full shells.  Cool the shells completely and remove them from the tins. Fill the shells half full of vanilla pastry cream. Arrange well-drained fresh, cooked, or canned fruits over the pastry cream. Brush the top with apricot glaze, melted currant jelly, or other desired glaze (see Chapter 33). Keep refrigerated until  service.

Scene 6

Scene 7

Other Names :   Linzertorte, Linzer sablés, Linzer Eyes. Linzer Eyes . Linzer  was named for a torte/tart originally from Linz in Austria. Linzer comes from Linz.  This  cookie is crisp when it is placed on the same day that it is placed and when it is saved, it can be  soft. The oldest known Linzer torte in the world was written in  1653   with the same recital that is used in cookies by Linzer torte.  It's  a sandwich of a cookie: the top cookie, staubbed with sugar, has a cut-out to make the preserves visible. (Linzer's eyes or Linzer's eyes known)  While  the traditional cutting is circular, every form, like the heart, is also popular .

Scene 8

https://cdn.tasteatlas.com/images/ingredientgroups/6e18a366b01e44b2b0c7fbdb8f22a5c6.png?h=120&w=120

https://cdn.tasteatlas.com/images/ingredientgroups/c6587193e7734331b4f484c821ccbede.png?h=120&w=120

https://cdn.tasteatlas.com/images/ingredientgroups/ba2b29e1021746729a5afa8899ff8d7b.png?h=120&w=120

ICING SUGAR 125G JAM FOR COATING 1 EGG 1 EGG YOLK

Scene 9

Linzer Torte * PREP  1  h      *COOK  50  min    *READY  IN 1 h 50 min

Preparation Step  1/7  Combine  flour with cubes of butter and lightly rub the mixture between fingers to create crumbs, then add in cinnamon, ground cloves, nuts, a little salt, and lemon juice or lemon rind; for more colorful pastry add an extra egg yolk with the egg . Step  2/7 Quickly  knead all the ingredients to achieve a smooth,  shortcrust  pastry. Shape the dough into a ball, cover with film and let rest in a cool place for approx. 30 minutes . Step  3/7 Preheat  the oven to 180 °C and prepare a suitably sized spring form cake for baking by greasing its bottom and edges, then dusting it with some breadcrumbs. edging  and press gently .

Scene 10

Step  4/7 Take  a little over half of the dough and, using your knuckles, press the dough into the base of the tin. From the remaining dough create several smaller rolls for the lattice decoration and one big one to go around the edge. Step  5/7 If  you prefer, cover the base of the pastry with wafers, then spread over with smoothly stirred jam while leaving a 1 cm border all around for the edging. Take the big roll that you’ve prepared and place it in the space assigned for the edging and press gently. Step  6/7 From  the thinner rolls form a lattice design on top of the cake. Sprinkle with flakes of almonds to taste and coat with a beaten egg. Step  7/7 Bake  for 50-60 minutes in a preheated oven, take out, leave to cool and ideally, leave to stand for a day wrapped in film. Dust with icing sugar.

Scene 11

Scene 12

Ingredients 175g plain flour , plus extra for dusting 85g butter , cut into small cubes 50g caster sugar 1 egg yolk For the filling 200g caster sugar 100g butter , cut into small pieces 200ml whipping or double cream 200g shelled walnut half

Scene 13

Method STEP 1 Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2  tbsp  cold water, and pulse to make a firm dough. STEP 2 Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10  mins .  Blindbake  for 10  mins , remove the paper and beans, then bake for 5  mins  more.

Scene 14

STEP 3 To make the filling, put the sugar in a large pan with 3  tbsp  cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel  colour . Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts. STEP 4 Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10  mins  until the filling is bubbling. Cool for 10  mins  before removing carefully from the tin. Serve warm or cold.

SHORT DOUGH

Page 1 (0s)

Page 2 (9s)

Page 3 (37s)

Page 4 (48s)

Page 5 (1m 7s)

Page 6 (1m 54s)

Page 7 (2m 1s)

Page 8 (2m 37s)

Page 9 (3m 4s)

Page 10 (3m 46s)

Page 11 (4m 48s)

Page 12 (4m 55s)

Page 13 (5m 13s)

Page 14 (5m 52s)

Page 15 (6m 37s)