Pie and Pastry Bible (200 page)

seven-tier,
318
-21,
670
-71

Christmas cranberry galette,
286
-87

dried cranberry (or cherry) walnut crostata,
288
-91

fresh orange (love for three oranges),
267
-71

gâteau Basque,
250
,
294
-96

gâteau Engadine,
250
,
291
-93,
650

kiwi-lime curd,
271
-72

Linzertorte,
250
,
283
-85

mango passion,
272
-74

maple walnut pie,
306
-7

peach(es):

and cream,
266
-67

Tatin,
280
,
283
,
426
-29

pear:

with almond cream,
260
-62

galette,
279

Tatin,
280
,
283

pecan pie,
250
,
302
-4

chocolate,
304
-6

plum flame,
274
-75

puff pastry,
422
-29

apricot strip,
424
-26

making,
416

strawberry strip,
422
-24

upside-down peach (peach tarte Tatin),
426
-29

raspberry and Grand Marnier cream cake (the Hiroko),
276
-77

shaping the border for,
13

sizes of dough circles to be cut for,
9

storing of,
21

testing for doneness of,
55

unmolding of,
55
,
251

Tatins, three (caramelized upside-down tarts),
280

apple,
281
-83

peach,
280
,
283
,
426
-29

pear,
280
,
283

techniques,
613
-23

for crystallized flowers and leaves,
622
-23

for measuring dry ingredients,
623

for measuring liquid ingredients,
623
see also
chocolate, techniques for; piped decorations, cream and meringue

Teflon-type liner,
18
,
54

temperature:

of baking pie crust,
21

of crust ingredients,
4
,
8

oven, for baking of crust,
18
,
19

of puff pastry,
21

for sugar syrup,
649
-50

tempering method, classic,
615

tempering method, quick,
616

tender nut cookie tart crust,
50
,
60

testing for doneness,
54
-55

thermometers,
673
-74

thickeners,
650
-52

thyme crêpes, in beef Wellington,
471
-76

Tiptree lemon curd,
187

tiramisú black bottom tart,
212
-15

top crusts:

decorative cutouts for,
14

decorative openings for,
14

glaze for,
21

placing of,
12

touch-of-grace biscuits,
351
-53

triangle(s):

Moroccan bisteeya,
382
-84

prune or apricot,
496

spanakopita,
380
-81

twists, Danish,
495
-96

truffle oil, white,
328
-31,
638

cream puffs,
543
-46,
547
-48

turnovers:

baked empanadas,
333
-36

fruit (basic recipe),
134
-38

mini turnovers,
137
-38

un-rugelach mini turnovers,
138
-40

Twelfth Night galette
(galette des rois),
446
-50

individual,
449

individual chocolate,
450
-52

two-crust pielets,
79
-80

two-crust pies:

fitting the bottom crust and placing the top crust for,
12

half,
80

prevention of overbrowning of,
78

rolling and shaping considerations for,
8
,
9

shaping the border for,
13

soggy, prevention of,
17
-18

steam vents for,
14

~U~

un-rugelach mini turnovers,
138
-40,
512

upside-down tarts,
see
Tatins, three

~V~

vanilla,
652
-53

cheesecake tart, Tahitian,
205
-7

custard sauce
(cræme anglaise),
372
-74,
522
-24,
606
-7

ice-cream, triple (with cræme fraîche variation),
223
-26,
228
-29,
232
-33,
434
-36,
536
-38

nut crumb crust,
68
-69

walnut,
68
,
170
-73

wafer crumb crust,
67
-68,
146
-48,
152
-54,
223
-26

veal:

kidney and steak potpies,
326
-28

stock,
653

vegetable shortening,
4
,
5

nonstick,
78
,
643

pie crust, flaky,
36
-39

in puff pastry,
41

velouté sauce, in coulibiac,
464
-71

vinegar, in flaky pie crust,
5
-6

vodka, in ice cream,
222
,
232
-38,
242
-45

vol-au-vents:

baking of,
415
-16

cutters,
660

making of,
414
-15

~W~

waffle creams, Danish,
443
-46

walnut(s),
641
,
642

in apple streusei Strudel,
397
-98

in apple Strudel,
394
-96

in banana split pie,
223
-26

/bittersweet chocolate cookie tart crust,
62
,
311
-13

in Christmas galette,
286
-87

in cookie tart crust, sweet nut,
59
-60,
161
-62,
166
-69,
308
-10

cream, apple tart with,
263
-65

in crustless apple crumb pie,
89
-90

in Danish snail buns,
502
-4

dried cranberry (or cherry) crostata,
288
-91

in Gascon apple pie,
370
-71

in gâteau Engadine,
291
-93

in individual Twelfth Night chocolate galettes,
450
-52

maple pie (baked in a tart pan),
306
-7

sugar-glazed,
593
-94

in un-rugelach mini turnovers,
138
-40

in vanilla, chocolate, or gingersnap nut crumb crust,
68
-69

warka (pâte àBrique),
365
-66

water:

in crust,
6
,
21

in egg glaze,
21

waxed paper,
10
,
78

weighing equipment,
656
-57

whipped cream,
141
-43,
217
-220,
308
-9,
394
-96,
549
-58

about,
549
-50

bourbon,
302
-6,
551

caramel,
555
-56

chocolate chip,
554
-55