Caged tart
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Peter's Blackberry & Lemon Tart His dome is perfect and has lovely violets all over it. She also did a tart without sides, which, though super tasty, Paul isn't sure counts. Lottie's Apple Tree Tart She also did a pyramid that she glued together, and though it's all a bit beige, it does feel thoroughly apple-ly. At least the flavor is good, though the base is a bit thick. The largest unshattered piece frames about a third of the tart. Linda's Gypsy Tart Her dome did not de-mold, and in fact, began cracking even before she got it out of the freezer. Let's see who managed a good presentation and who wound up with a lattice that collapsed. (And Noel and Matt's bit about Nicholas Cage is all made up.) But this is a play on the way tarts were presented back in the 1500s this sort of pastry surround that opens and reveals the dessert is exactly the sort of thing you would picture being served to Herny VIII at a royal dinner party.
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Hermine calls this bonkers since a fancy tart should be shown off, not caged.īy the way, the Caged Tart sounds made up. It doesn't matter what pastry they use for the cage, but it has to be both structural and tasty. As Noel explains, this is a fancy sweet-tart that they want to be enclosed within a latticed pastry cage. This week brings something called a Caged Tart. We are halfway through the season at this point, so challenging Showstoppers finally begin to feel if not over the top at least less like they're setting contestants up to fail. Peter: Quite neat and good flavor, right consistency to the creme pate. Hermine: They're a little on the plump side, but they are well bakedġ. Mark: They're well-baked, but the filling evaporatedĢ. Dave: The fillings are either missing or runnyĤ. Marc: Prue compares them to caterpillars.ĥ. Linda: She failed at the choux the first time and didn't finish as a result, so she served the fillings as dip.ħ. "Make the choux pastry" indeed - such an unhelpful instruction considering that Prue gave them four pages of directions all told.Īs for who made choux and who found new ways to make scrambled eggs:Ĩ. Choux pastry as a technical test is a good challenge, and it's nice to feel like we're getting an old school segment. These aren't just your run of the mill eclairs she wants them high-end and fancy. The good news is that after last week, everyone seems to have put in the practice, and the results are far better for this week's Signature as a result.Īs for the Technical, this one comes from Prue: three raspberry and three caramel eclairs. Laura Proper Tasty Pasties ( Pass) Irregular sized, but the pastry is perfect, and Prue calls the flavors heavenly.Linda Spicy Indian Pasties ( Fail) She made samosas, not pasties, but they have fantastic flavor.Hermine Moroccan Tagine Pasties ( Pass) They're super pretty, but they are a bit pale.No Hollywood handshake, but Matt gives him one. Mark Aloo Gobi Pasties ( Pass) They look perfect, and the spices are the perfect blend.
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Dave Thai Basil Chicken Pasties ( Pass) They look perfect, but the flavor is merely ok because the rice soaked up all the liquid.Lottie Toad-In-The-Hole-Less Pasties ( Pass) The chocolate frogs the pasties are in look better than the pastries themselves, but the good news is the flavor is spectacular.Peter Kedgeree Pasties ( Fail) They look like flatfish.Prue says he should have cooked hotter for a shorter time. Marc Cornish Fish Pasties ( Fail) Paul complains that there's a not pleated enough and pale.As always, the Signature is judged on a pass/fail metric. And it's very personal to Marc since he's from Cornwall. Eight identical pasties, any shape, any flavor, but make sure they are personal to you.
#Caged tart series#
This is also where Tart and Pie Weeks went to hide, in case anyone was wondering.īut this year, we'll start with the pasty, which the series has not done since that fabled Series 1. Pastry week almost always demands the same skills tests, too, with choux buns (be it eclairs or religieuses), puff pastries (rough puff ho!), and the British staple of the Cornish pasty. After disappearing from Series 2 and 3, it came back in Series 4 and has turned up every year since, somewhere between Weeks 5 and 7. Unlike Chocolate Week, Pastry Week has been a long-time staple of the series, going back to its very first series (the one most Americans haven't seen). The good news is, this week, the show goes back to something more fundamental: Pastry Week. The entire "Chocolate Week" theme proved deeply difficult, and Sura's subsequent dismissal from the tent (after serving the second-ever unedible bake in the show's history) was quietly devastating. Last week's The Great British Baking Show was tough, both for those in the tent and those watching from home. (Credit: Mark Bourdillon/Love Productions)