Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodgecomments (2) October 26th, 2009 in Blogs
Video Length: 1:54
Don't miss our latest Culinary School video series, exclusively for CooksClub members: Pies & Tarts with Abigail Johnson Dodge
No matter what kind of baker you are Abigail Johnson Dodge will take you to the next level. If you struggle to bake a pie that’s as tasty as it is beautiful, Abby first shares some easy recipes for guaranteed success, plus her recommendations for equipment that makes all the difference.
Only bake pies at the holidays? Her tips for pumpkin, pecan, and apple pies will make these holiday classics even more beloved at your family’s table.
And if you’re an experienced baker ready to take on a challenge, Abby breaks down projects like made-from-scratch puff pastry tarts and classic French fruit tarts into manageable pieces.
• More about Abby Dodge...
Episode 1: Press-in Cookie Crust Tarts
|Episode 2: Equipment Essentials
Good equipment makes all the difference between a glorious pie and a frustrating mess. Abby shares her recommendations for equipment that will make your baking adventures easier and more successful.
|Episode 3: All About Pie Dough
Learn about the three different fats used in pie dough and how they yield different results. Abby also demonstrates three methods for mixing the dough, and how to avoid tough crusts.
Recipe: Classic Pie Crust
|Episode 4: Rustic Fruit Galettes
Free-form galettes, which bake right on a baking sheet, are just as delicious as pie but with much less fuss. Learn how to make a beautiful galette with the season’s best fruit.
Recipe: Peach-Ginger Galette with Hazelnuts
Episode 5: Double-Crust Apple Pie
NOTE: We've made this episode available to everyone for a limited time. Watch it now!
Episode 6: Single-Crust Pecan & Pumpkin Pies
NOTE: We've also made this video available to everyone for a limited time. Watch it now!
|Episode 7: Pâte Sucrée Lemon Tart
Abby demonstrates the differences between sweet tart dough (pâte sucrée) and flaky American pie dough. She then uses the pâte sucrée in a simple but elegant lemon tart.
Recipe: Lemon Tart
|Episode 8: Lattice-Top Berry Pie
Abby presents a new type of super-tender pie dough made with cream cheese and cake flour, and she shows you how to weave a pre-fab lattice top crust so it comes out neat and even everytime.
Recipe: Lattice-Topped Mixed Berry Pie
|Episode 9: Rough Puff Pastry Tarts
Learn an alternate technique for flaky, buttery made-from-scratch puff pastry, then turn that pastry into a stylish flat tart with hazelnut-pear filling.
Recipe: Pear-Hazelnut Tart in a Puff Pastry Crust
Episode 10: Classic Fresh Fruit Tart
posted in: Blogs, baking, video, tarts, pies, Abigail Johnson Dodge