Lemon Meringue Tarts

Ingredients:

Pre-baked tart shells

Lemon curd                  as needed

Swiss Meringue            as needed

Method of Preparation:

1) Brush the bottom of the tart shells with a thin layer of white or dark chocolate. 

2) Fill the tart shells with lemon curd. 

3) Top with Swiss meringue and torch the meringue.

Note:

Swiss meringue is a 2:1 ratio of sugar to egg whites. The sugar is heated to 110 degrees and whipped to a stiff peak with the egg whites. 

Fruit Tartletts

Ingredients: 
Pastry Cream           as needed
Variety of fruit         as needed
Apricot Glaze          as needed
Crushed almonds
or pistachios            as needed
Blind Baked Tart Shells

Method of Preparation:
1) Fill the pre-baked tart shells with pastry cream.
2) Top the pastry cream with desired fruit.
3) Glaze the tart with apricot glaze.
4) Garnish the sides of the tart with crushed almonds or pistachios.

Apple and Almond Frangipane Tartletts

Ingredients:

123 Cookie Dough        as needed 
Raspberry Jam               as needed
Frangipane                     as needed
Thinly Sliced Apples       as needed
Sliced Almonds              as needed 
Confectioners Sugar       as needed
Apricot Glaze                 as needed 
Simple Syrup                  as needed

Method of Preparation: 

1. Gather required ingredients and equipment.
2. After filling the tins with the 123 dough,dock the dough and pipe a small amount of raspberry jam into the bottom.
3. Fill with Frangipane and flatten. Scrape off a small amount for the middle so it is filled to slightly less than the top. (Do not mound on the frangipane.)
4. Garnish as desired. For the apple ones you can use the thinly sliced apples to make a rose. For the almond ones make sure the almonds are always flat. 
5. Bake in oven for 30 minutes. Rotate half way through baking.
6. Remove from tins and glaze with apricot glaze thinned down with simple syrup.
7. Finish with confectioners sugar.

Chocolate Ganache Tarts

Ingredients:

Blind Baked Tart Shells
White Chocolate      4 oz.
Dark chocolate      10 oz.
Heavy cream           8 oz.    
Butter                1 1/2 oz.
Sugar                1 1/2 oz.

Method of Preparation:

1) Place chocolate in a small bowl.
2) Heat up the heavy cream, butter and sugar (until butter melts).
3) Pour over chocolate, stir/whip until the chocolate melts.
4) Brush the bottom of the tart shell with a thin layer of melted white chocolate.
5) Once the white chocolate starts to harden pour the Ganache in the tart shells.
6) Garnish the top with white chocolate.

Lemon Curd

yield 18 oz.

Ingredients: 

Egg yolks                   4 oz.
Sugar                         6 oz.
Lemon juice               4 oz.
Lemon zest                3 lemons
Butter, softened          4 oz.

Method of Preparation: 

1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) Whisk together egg yolks, lemon juice, and lemon zest.
4) Cook the mixture in a bowl over simmering water, stirring constantly until thick.
5) Strain.
6) Add butter while mixture is still warm. Mix to combine thoroughly.

Note: 
If the lemon curd is to be baked after cooking, omit the butter to prevent browning

Frangipane

Ingredients:

Sugar                  12 oz

Butter                  12 oz 

Almond flour        12 oz
Eggs                      6 ea. 

Method of Preparation: 

1) Use a stationary mixer with paddle. Cream the butter and sugar.

2) Add eggs, one at a time.

3) Add almond flour, slowly.

Linzer Torte

yield 6 lbs. 

Ingredients: 

Butter                  1 lb. 9 oz

Sugar                         18 oz.

Eggs                             4 ea.

Vanilla                         2 tsp.

Cake Flour         1 lb. 14 oz.

Cinnamon                  .25 oz.

Baking Powder            .5 oz.

Hazelnut Flour            12 oz.

Cake Crumbs               4 oz
Frangipane                   as needed
Raspberry Jam             4 oz.

Method of Preparation: 

1) Use the creaming method to make the dough. 

2) Divide the dough into one pound flat pieces and wrap in plastic wrap. Label and store in the fridge. 

3) When ready to use the dough roll it out. And move to a parchment lined sheet tray.

4) Take desired shaped cake ring and push it into the dough but don't go all the way through. Put cake ring aside.

5) Take Frangipane and spread so its about an inch from the edge of the cake ring mark. 

6) Spread raspberry jam over the Frangipane. 

7) Roll out more dough and cut it into 1/2 inch to 1 inch strips. 

8) Lay the strips over the jam and make a diamond shaped lattice.
9) Put the cake ring back over the dough and push all the way down this time and don't remove.
10) Peel away the scraps and use them to make small balls to go around the edge of the torte.
11) Bake in a 325 -350 degree oven until golden brown. 

123 Cookie Dough

Yield 4 lbs. 10 oz. 

Ingredients:

Granulated Sugar         6 oz.

Unsalted Butter          14 oz. 

Eggs                            1 ea.

Vanilla Extract            1 tsp.

Bread Flour                 1 lb.

Method of Preparation: 

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter.

4. Add the eggs gradually. Scrape well.

5. Add the flour and mix on low speed until well blended.

6. Refrigerate before using.

Note: 

To use for the crust of tarts roll out and place the dough on top of the tart pans and roll over the dough with the a rolling pin. Remove the scrap dough from around the tins and push down the dough that's in the tin. .

Coconut Cream Pie

yield 2-9" pies

Ingredients:  

Pie shell, baked                       2, 9-in. shells 

(see basic pie dough formula)
Cornstarch                          3 oz.
Whole Milk                 2 lbs.,4 oz. 

Eggs, whole                        8 oz. 

Granulated Sugar                8 oz.
Butter, unsalted                   3 oz.
Vanilla Extract                     1 oz.

Flake coconut                      6 oz.

Method of Preparation:
1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) In a bowl, mix the cornstarch and a small amount of milk to make a slurry.
4) Combine the eggs and yolks and add to the slurry.
5) In a heavy-bottomed pot, boil the remaining milk and granulated sugar.
6) Temper the boiling mixture and the slurry and return to the heat.
7) Bring mixture to a boil and allow to thicken.
8) Remove from the heat and stir in the butter, vanilla extract, and toasted coconut flakes.
9) Place the filling in the prepared pie shells.
10) Refrigerate until needed.
11) Garnish as desired.

Turtle Pie

yield 2- 9" pies

Ingredients: 

Pie shell, baked  2, 9-in. shells
(see basic pie dough formula)
Caramel Sauce:
Granulated Sugar       5 oz.
Butter, salted             2 oz.
Heavy cream             4 oz.
Pecans                      5 oz.

Chocolate Mousse: 
Heavy Cream                 10 oz.
Chocolate                       10 oz.
Butter, salted,                 1.5 oz.
Granulated Sugar            4.5 oz.
Egg yolks, pasteurized       2 oz.
Egg whites, pasteurized      4 oz.

Method of Preparation: 

Caramel Sauce:

1) Gather all the ingredients and equipment.

2) Scale the ingredients.

3) In a heavy-bottomed pan, caramelize the sugar using the dry method.

4) Remove from heat and add the butter.

5) When the butter is melted, add the warmed cream.

6) Add the pecans.

7)  Place the mixture in the baked pie shell.

Chocolate Mousse:

1)  Gather all the ingredients and equipment.

2)  Scale ingredients.

3)  Whip the cream to a soft peak and reserve.

4)  Melt the chocolate and add the butter.

5)  Add 1/3 of the whipped cream.

6)  Add the egg yolks and blend.

7)  Fold in the remaining cream.

8)  In the bowl of a stationary mixer fitted with a whip, whip the egg whites on high speed to a medium peak

while gradually adding the sugar.

9) Fold the meringue into the chocolate mixture.

10) Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell.

11) Refrigerate until needed. Garnish with Chantilly Cream and other desired ingredients. 

Pecan Pie

yield 2-9" pies 


Ingredients: 

Pie shell, unbaked      2, 9-in. shells
(see Basic pie dough formula)

Filling:
Eggs, whole                            12 oz.
Butter, unsalted, melted             4 oz.
Corn syrup                       1 lb., 8 oz.
Sugar, granulated                       7 oz.
Bourbon                                  .25 oz.
Vanilla Extract                         .25 oz.
Pecan pieces                            11 oz.

Method of Preparation

1) Gather all the ingredients and equipment.

2) Scale ingredients.

3) Prepare the pie shells, as needed.

4) Place the eggs in bowl and whisk lightly.

5) Add the melted butter, corn syrup, sugar, bourbon, and vanilla extract to the eggs. Mix well using a

whisk.

6) Place the pecans in unbaked pie shells.

7) Pour the liquid mixture on top of the pecans.

8) Bake in a 425°F (218°C) oven for 15 minutes. Reduce the temperature to 350°F (177°C) and bake until

the filling is set, approximately 20 to 30 minutes.

Pumpkin Pie

Yield 2-9" pies 

Ingredients: 

Pie shell, unbaked          2, 9-in. shells 

(see basic pie dough recipe)

Filling: 

Evaporated Milk           1 lb. 

Brown Sugar              10 oz. 

Corn syrup                   4 oz. 

Eggs                             4 ea. 

Pumpkin               1 lb., 8 oz.

Salt                              .1 oz. 

Vanilla Extract                .1 oz.

Cinnamon                     .2 oz. 

Cloves                        1/4 tsp.

Ginger                            1 tsp.

Nutmeg                       1/2 tsp. 

Allspice                       1/2 tsp.

Method of Preparation: 

1) Gather all the ingredients and equipment.

2) Scale ingredients.

3) Prepare a 9-in. (23-cm) unbaked pie shell.

4) Combine the evaporated milk, sugar, corn syrup, and eggs.

5) Add the pumpkin and blend.

6) Add the salt, vanilla extract, cinnamon, clove, ginger, nutmeg, and allspice.

7) Place in unbaked pie shells.

8) Bake in a 350°F (177°C) oven or in a 425°F (218°C) oven until the crust begins to brown; reduce the

heat to 350°F (177°C), until slightly firm, approximately 40 minutes.

Chantilly Cream

Yield 1lb. 1.25 oz. 

Ingredients: 

Heavy  Cream                1 lb. 

Confectioners sugar     1 oz. 

Vanilla Extract            .25 oz. 

Method of Preparation: 

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In a chilled bowl of a stationary mixer fitted with a whip, whip all the heavy cream a little bit so it starts to have volume. Then add the other ingredients and whip on medium speed to the desired consistency. (soft, medium, or stiff, peak) 

4. Use immediately, set in an ice bath or refrigerate until needed.

Note: 

Confectioners sugar can be replaced with granulated. 

Strawberry Chiffon Pie

Yield 2-9 inch pies

Ingredients:
Pie Crust                                 2-9" shells
Filling: 
Frozen Strawberries                1lb., 5 oz.
Granulated Sugar                            3 oz.
Salt                                        as needed
Cornstarch                                   .25 oz.
Water                                             1 oz.
Gelatin                                       4 sheets
Water                                          1.5 oz.
Lemon Juice                                 .25 oz.

Method of Preparation: 

1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) Prepare baked pie shells and cool properly.

Filling:
1) Place 2/3 of the strawberries, the granulated sugar, and the salt in a heavy-bottomed pot and bring to a
boil.
2) Make a slurry by placing the cornstarch in a bowl and adding 1 oz. of water while stirring.
3) In a separate bowl, bloom the gelatin with 1.5 oz. water and reserve.
4) When the strawberry mixture boils, vigorously whisk the slurry into the mixture.
5) Bring to a second boil and cook until thick.
6) Remove from heat and add the lemon juice.
7) Add the bloomed gelatin to the mixture and combine well.
8) Fold in the remaining strawberries.
9) Set aside until cool but not cold.

Chiffon:
1) Place the egg whites in the bowl of a stationary mixer fitted with a whip and whip to a soft peak while
slowly adding the granulated sugar to the egg whites.
2) Fold the meringue into the strawberry filling.
3) Place in a baked pie shell.
4) Chill well prior to serving.

Blueberry Pie Filling

Yeild 2-9inch pies 

Ingredients: 

Frozen blueberries                 2 lbs.   

Juice from blueberries          14 oz. 

Granulated sugar                    9 oz. 

Cornstarch                        2.25 oz. 

Nutmeg (optional)               .25 oz. 

Lemon Juice                          1 oz.

Method of Preparation:

1) Gather equipment and scale ingredients. 

2) Defrost the berries and drain well. Reserve the berries and the juice.

3) Place 3/4 of the juice in a heavy-bottomed pot, add the granulated sugar, and boil. 

4) Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking. 

5) Add the nutmeg and lemon juice to the slurry.

6) When the juice mixture begins to boil, slowly add the slurry, whisking constantly. Bring to another boil. 

7) Cook until the mixture is thickened and translucent, approximately one minute.

8) Remove from heat and fold in the berries.

9) Cool the filling and pour into a prepared pie shell. 

10) Roll out another piece of dough and place on top of pie. roll under the edges and flute them. make a cut in the top of the pie to let steam out.

11) Put pie onto parchment lined sheet tray and bake. 

Apple Pie Filling

Yield:  2-9inch pies. 

Ingredients: 
Apples                          2 lbs. 8 oz.
Water                           1 lb.   4 oz.
Granulated Sugar                    6 oz.
Salt                                       pinch
Cinnamon                            .25 oz.
Cornstarch                              2 oz.

Method of Preparation: 

1) Gather equipment and scale ingredients.

2) Combine the apples with 2/3 of the water, all of the sugar, salt and cinnamon.

3) place in a heavy bottom pot and bring to a boil.

4) Make a slurry by whisking the rest of the water with the cornstarch.

5) When the apple mixture comes to  boil temper in the slurry, stirring constantly.

6) Bring to a second boil so it becomes thick.

7) Remove from heat and pour onto a plastic lined sheet pan. Put a piece of plastic wrap over the mixture. Let cool.

8) While the filling is cooling roll out pie dough and put into pie tin.scissor* the edges with a bench scraper. 

9) Cover the top by weaving pieces of dough together to make a lattice.

* To scissor the edge of the dough take your bench scraper and cut up and douwn against the pie tin to get trid of anyscrap dough. 

Dutch Apple Pie

Equipment: 
- Bakers scale.
- Potato peeler, chef knife, bowls, cutting board.
- Rolling pin, pie tin.
- Baking sheet, parchment paper, pastry brush.

Ingredients: 
Filling:
Apples                   8-9 each
Sugar                         4 oz.
Cinnamon                1/2 tsp.
Cake Flour              3/4 oz.
Raisins (optional)        4 oz.

Dutch Streusel Topping:
Unsalted Butter          4 oz.
Brown Sugar           5.2 oz.
Pastry Flour            3.4 oz
Oats                          3 oz.

Method of Preparation:

1) Gather all the equipment and scale ingredients.
2) Prepare an unbaked pie shell by rolling it out and putting in into pie tin.
3) Peel, core and cut the apples into 1/4 inch slices.
4) Combine the sugar and cinnamon in a bowl and dredge the apples.
5) Dredge the apples in the flour.
6) Place the apples + raisins in the unbaked pie shell.
7) Sprinkle the streusel topping over the apples.
8) Bake in a 375 F oven, approximately 45 min - one hour, or until done.

For Streusel Topping: 
1) Combine sugar, flour, and oats in a small bowl.
2) Melt the butter and stir it into the flour mixture
3) Sprinkle over the top of the pie.

Basic Pie Dough

Ingredients: 

Pastry Flour              12 oz.

Butter                        8  oz.

Salt                          .25 oz.

Granulated Sugar        1 oz.

Water (Ice Cold)        4 oz. 

Method of Preparation: 

1) Gather all ingredients and equipment. Scale out butter first, cut it up and put into freezer until ready to use it. then scale out everything else. For the ice water use a strainer so no ice gets into it and alters the measurements. 

2) Mix the dry ingredients together and dump onto a table. Take the butter out and dump on top of the dry ingredients. Use a bench scraper to cut the ingredients together. For Long Flake Dough: cut the dough until the pieces of fat are about the size of a nickel. For Short Flake Dough (top crust): cut the dough until the pieces of fat are about the size of a pea. For Mealy Dough (bottom crust only): cut the dough until the pieces of fat look like sand. 

3) Make a whole in the center of the dough and pour some of the water into it. Cut the water into the dough and repeat this step until all the water is gone. The dough should somewhat look like scrambled eggs.
4) Once the fat in the dough is to the desire size move the dough onto a piece of parchment paper and use it to press the dough together. Once the dough is together then you can divide it for later use. 

5) Separate the dough into 3- 8 oz. round patties or 1- 6oz., 1-8 oz., 1- 10oz. (Use the second set of measurements if making a fluted bottom edge.) Wrap each patty, label and put into the fridge for at least half an hour. 

Notes: 

- When rolling out the dough you should work fast and keep the dough cold.

- When rolling out the dough piece, a perfectly round shape is desired.  To achieve this, roll out the dough,

using just a minimal amount of flour dust for the bench surface, to an oval shape of about 10 inches. Then proceed to make this oval round to a diameter of 12 inches and a thickness of ⅛ inch.

-Dock and egg wash the bottom crust before adding filling. Don't egg wash the crust if blind baking. 

-Two crusted pies are usually baked at a temperature of 375°F for 35 to 40 minutes.

Sources

1) Chef Bravo- Formulas for: Basic Pie Dough, Dutch Apple Pie, Linzer Dough, Frangipane, Chocolate Ganache

2) Johnson and Wales University Baking and Pastry Formula Book: Apple Pie Filling, Blueberry Pie Filling, Cherry Pie Filling, Strawberry Chiffon Pie, Chantilly Cream, Pumpkin Pie, Pecan Pie, Turtle Pie, Coconut Cream Pie, 123 Cookie Dough, Lemon Curd

3) Nicole Romano- Photo of dutch apple pie.
4) Wendy Hill- Photo of 123 cookie dough.
5) Becca Terry- Photo of Lemon Curd
6) Erin Pawliczek- Photo of Frangipane.