Show stopper challenge

1.

Food and Nutrition
Show stopper challenge
Flaky pastry and open tart
Make a batch of flaky pastry.
Design your own , open top tart.
Sweet or savoury?
You decide!

2.

Food and Nutrition
Aims and objectives
Aim
demonstrate the making of a laminated pastry
Objectives
weigh ingredients precisely;
make the flaky pastry, using the whisking method;
use the oven safely;
design and make an open tart , sweet of savoury.

3.

Food and Nutrition
Skills
• Rolling and folding to make a laminated pastry
• Making a dough of correct consistency
• Safe use of oven
• Shaping of tart
• Test for cooked

4.

Food and Nutrition
What can make
you a star baker?
• Following recipe independently
• Accurate weighing and measuring.
• Making dough of correct consistency
• Correct method rolling and folding to create layers
• Manage your time to get it in made and washing up
done

5.

Food and Nutrition
Ingredients
225g plain flour
pinch of salt
80g white veg fat e g trex
80g block margarine
1 tsp lemon juice
approx 10 tablespoons iced water

6.

Food and Nutrition
Equipment
Mixing bowl
Sieve
Plate
Table knife
Measuring jug
Measuring spoons
Rolling pin
Palette knife
Flour shaker

7.

Food and Nutrition
Method
1. Sieve plain flour into a large mixing bowl with
the salt

8.

Food and Nutrition
2. Place both the fats onto a plate and cut into small
cubes

9.

Food and Nutrition
3. Rub half of the white fat into the flour using
your fingertips.

10.

Food and Nutrition
4. Add 1 teaspoon of lemon juice to some VERY
cold water. Add approx. 9-10 TABLESPOONS water
to the flour and mix to a soft, flexible dough.
Knead lightly for about 20 secs or until smooth

11.

Food and Nutrition
5. Roll the pastry to a rectangle three times as
long as it is wide. Mark into 3. Divide 1/3 of
remaining fat on to the top two thirds of the
rectangle.

12.

Food and Nutrition
6. Fold the bottom third to the middle, and the
top third to the bottom
Seal the edges and chill for at least 5 mins in the
fridge.
Give the pastry a quarter of a turn and repeat
twice more, using up the fat, then once without
fat

13.

Food and Nutrition
7. Wrap and label the pastry ready for the fridge
or freezer

14.

Show stopper bake: Flaky pastry
Food and Nutrition
Ingredients
225g plain flour and a pinch of salt
80g white veg fat e g trex
80g block margarine
1 tsp lemon juice with approx. 10 tablespoons iced water
1. Sieve flour into a bowl with salt
2. Place both the fats onto a plate and cut into small cubes
3. Rub half of the white fat into the flour using your fingertips
4. Add 1 teaspoon of lemon juice to some VERY cold water. Add
approx. 9-10 TABLESPOONS water to the flour and mix to a soft,
flexible dough. Knead lightly for about 20 secs or until smooth
5. Roll the pastry to a rectangle three times as long as it is wide. Mark
into 3. Divide 1/3 of remaining fat on to the top two thirds of the
rectangle.
6. Fold the bottom third to the middle, and the top third to the
bottom. Seal the edges and chill for at least 5 mins in the fridge. Give
the pastry a quarter of a turn and repeat twice more, using up the fat,
then once without fat.
7. Wrap and label the pastry ready for the fridge or freezer

15.

Food and Nutrition
What’s the science?

16.

Food and Nutrition
Design task
• Use the flaky pastry to make an open tart.
• It can be sweet or savoury
• It can be one large tart or individual tarts
• It should try and reflect the healthy eating
guidelines – try to include fruit or vegetables, or
fish

17.

Food and Nutrition
Open tart showstopper
What’s your flavour?
Savoury or sweet

18.

Food and Nutrition
Open tart showstopper
What’s your
shape?
Square?
Rectangular?
Individual?

19.

Basic ideas/recipes
Cheddar, Rosemary and Red Onion Tart
Apple tart
1 batch flaky pastry
Food and Nutrition
15g margarine
1 tablespoon olive oil
1 batch flaky pastry
2 large red onions, sliced
4-5 eating apples
1 rounded teaspoon brown sugar
1 egg to glaze
salt and freshly ground black pepper
2-3 tbsp. apricot jam
1 teaspoon dried mixed herbs
75g mature Cheddar cheese, grated
a few sprigs fresh rosemary or thyme
1. Preheat the oven to 220°C . Roll out the pastry to a large
rectangle.
2. Heat the butter and oil in a frying pan and add the red
onions. Cook, stirring occasionally for 5 minutes, then add
the sugar and cook for another few minutes until the
onions are very soft and caramelised. Season with salt and
pepper and add the dried herbs. Cool for a few minutes.
3. Spread the onions over the pastry sheet to within 2cm
(3/4 inch) of the edges. Scatter the cheese on top, then
add the rosemary or thyme sprigs.
4. Transfer to the oven and bake for 12 - 15 minutes until
puffed up and golden brown.
1. Preheat oven to 220°C. Roll out the
pastry to a large rectangle.
2. Core and thinly slice apples and
arrange in overlapping slices down
the centre and brush the pastry
borders with egg glaze.
3. Bake for 12-15 minutes until the
pastry has risen around the apple and
is golden.
4. Remove from oven and glaze with
melted apricot jam.

20.

Food and Nutrition
Website links