First published in the UK in 2013 by: Jacqui Small LLP An imprint of Aurum Press 74–77 White Lion Street London N1 9PF First published by Penguin Group (NZ), 2012 Copyright © Dean Brettschneider, 2012 Copyright photography © Aaron McLean, 2012 The right of Dean Brettschneider to be identified as the author of this work in terms of section 96 of the Copyright Act 1994 is hereby asserted. Designed and typeset by Anna Egan-Reid, © Penguin Group (NZ) Prepress by Image Centre Ltd All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book. ISBN 978 1 909342 18 7 A catalogue record for this book is available from the British Library. 2015 2014 2013 10 9 8 7 6 5 4 3 2 1 Printed in China by 1010 Printing
Introduction 7 The History of the Humble Pie 10 Ingredients 18 Equipment 24
Basic Recipes 188 Acknowledgements 218 Index 220
Mini Christmas Deluxe Fruit Mince Tarts This filling makes more than the 48 mini tarts suggested, so either keep it or use it again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. Rather than make a star or pipe almond cream on, I have kept the full top on and then sprinkled caster sugar over once they come out of the oven. Yum! Makes 48 mini tarts Filling 160g cranberries 160g currants 160g sultanas 200g grated apple 180g suet or butter 150g soft brown sugar 150g mixed peel 100ml sherry 1 tsp salt 2 tsp mixed spice 2 tsp nutmeg ¼ lemon, washed Pastry 1 quantity of Basic Sweet Pastry (see page 193) or Gingerbread Crust Sweet Pastry (see page 195) Glaze 1 egg beaten with 1 tbsp water, for egg wash (optional) 2 tbsp caster sugar (optional)
Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. You can refrigerate it for up to 2 weeks before using. Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases. Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use. Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash. Bake in a preheated 180°C (gas mark 4) oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.
basic recipes 193
Points to Consider when Processing Sweet and Short Pastry
• Do not over-mix the dough as this will toughen the gluten strands, causing toughness and shrinkage in the pastry. • Avoid excessive handling of the pastry as your hands will warm it up too much and make it too soft to work.
Storage of Sweet and Short Pastry
Unbaked sweet and short pastry can be stored in the refrigerator or freezer, unfilled or filled. It is advisable to thaw sweet or short pastry in the refrigerator overnight, then let it stand at room temperature for approximately 30 minutes before using.
This chart is a general guide to baking sweet and short pastry. All times and temperatures are guides only and will vary from oven to oven.
• Work in a cool environment to prevent the dough becoming too soft to handle.
CAUSES Pastry breaking, too short Brown spot on the crust Filling spilling out during baking
Unfilled sweet pastry
180–190°C (gas mark 4–5)
Filled sweet pastry
180–190°C (gas mark 4–5)
Unfilled short pastry
200–220°C (gas mark 6–7)
Filled short pastry
215–220°C (gas mark 7)
Reheating sweet and short pastry products
180–190°C (gas mark 4–5)
Baked sweet or short pastry should be cooled on a cooling rack to prevent sweating. Pies should be allowed to cool slightly before being removed from their tins, which will stop the pie collapsing and becoming soggy on the bottom.
Dark in colour Lack of colour
Too much filling
Too much fat used
Oven temp too low
Oven temp too high
Too much egg/liquid used
Too much sugar
Too little egg/liquid used
Too much aeration
Too strong flour used
Not rested before baking
Not enough fat, egg, sugar
Faults in Sweet and Short Pastry
Basic Sweet Pastry 170g butter, softened 85g caster sugar 1 small egg 4 drops vanilla extract zest of ½ lemon 260g standard plain flour
In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with clingfilm and refrigerate for 30 minutes or, even better, overnight. Before using, gently re-work pastry, taking care to ensure it remains cold and firm. On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.