Pie and Pastry Bible (199 page)

caramel for,
602
-3

devices,
672

squab, in Moroccan bisteeya triangles,
382
-84

stabilizers,
550
,
644

starches,
650
-52

glazes,
612
,
650

star decorations,
620

steak and kidney potpies,
326
-28

steam vents, cutting of,
14

sticky buns,
519
-21

stock, veal and chicken,
653

storage:

of baked pies and tarts,
21

of chocolate,
628

of eggs,
631
-32

of filled fillo,
366

of flour,
634

of fruit pies,
78

of puff pastry,
413
-14

of suet or marrow,
44
see also specific recipes

strainers,
661
,
672
-73

strawberry(ies),
636
,
652

and Chiboust Napoleon,
453
,
455
-56

fruit pies:

glazed,
73
,
102
-3

open-faced double,
104
-6

lover’s chiffon pie,
146
-48

and rhubarb tart, fresh,
256
-58

sauce,
436
-39,
605
-6

shortcake (with variations),
358
-59

strip,
422
-24

streusel topping,
86
-88,
397
-98,
592
-93

strudel,
385
-410

about,
362
,
363
,
364
,
385
-86

apple,
394
-96

apple streusel,
397
-98

cabbage and bacon,
408
-10

cherry cheese,
399
-401

cherry/cheese Fruit Perfect,
401

dough (master recipe),
387
-92

dough poppy seed roll,
404

fillo as substitute for,
392
-94

fillo compared with,
365

fluffy creamy cheese filling for,
401

Hungarian poppy seed
(mákos kalácz),
401
-4

royale, milk rum,
404
-7

suet, rendering,
44

sugar,
644
-50

brown,
645
,
646

in fruit pies,
76
,
77

glaze:

for Danish,
493
-97,
504
-9,
509
-10

maple,
507
-9,
509
-10

for top crust,
21

-glazed nuts,
593
-94

granulations and forms of,
647
-48

making of,
645
-46

spun,
see
spun sugar

in sweet cookie tart crust,
48

syrups,
648
-50

swans,
530

assembling of,
533

shaping of,
531

sweet cookie tart crust
(pâte sucrée),
56
-58,
430
,
433

chocolate,
see
bittersweet chocolate, cookie tart crust

coconut,
50
,
57
,
58
,
226
-28,
272
-74

in custard pies and tarts,
201
-2,
205
-7,
212
-15

ginger,
56
-57,
58
,
162
-65

in honeycomb chiffon pie,
170
-73

in tarts,
252
-56,
267
-72,
274
-75,
291
-96

sweet cookie tart crust, about,
48
-56

baking of,
54
-55

lining the dough for blind baking,
54

moisture-proofing the baked bottom crust,
56

tarts,
252
-54

testing for doneness,
54
-55

rolling and shaping of,
49
-54

cutting the dough,
51

pan measurements,
49

pan preparation,
50

scraps,
51

sizes of dough circles to cut for standard pans,
49

tarts,
252
-54

transferring the dough to the pan,
52
-54

storage of,
55

sweet cream flaky pie crust,
25
,
201
-5,
276
-78

sweet nut cookie tart crust
(pâte sucrée),
58
-60,
430
,
433

tender,
58
,
60
see also
almond(s), cookie tart crust, sweet; pecan(s), cookie tart crust, sweet; walnut(s), cookie tart crust, sweet

sweet peanut butter cookie tart crust,
50
,
63
-64,
316
-21

Syrian
konafa,
375
-77

~T~

Tahitian vanilla cheesecake tart,
205
-7

tapioca,
650
,
652

tarte Tatin pan,
666

tart knives,
659

tartlets,
308
-16

burnt almond ice cream,
230
-31

chocolate,
308
-16

dependence,
309
-10

flame,
310

indulgence,
309

oblivion,
308
-10

pecan blasts,
313
-16

soufflé, molten,
311
-13

flaky vegetable shortening pie crust for,
36

lemon,
260

prebaked, baking times for,
19

puff pastry,
429
-33

apricot-almond cream,
429
-31

blueberry or champagne grape-almond cream,
433

cræme brûlée,
440
-42

favorite sizes,
416

making,
416

red currant-almond cream,
431
-33

savory, creamy and spicy crab,
343
-44

sizes of dough circles to cut for,
9
,
49

testing for doneness of,
54
-55

unmolding of,
55
,
251

tart pans,
79
-80,
250
-51,
664
-65

measurement of,
8
,
49

rolling and shaping considerations for,
8
,
9
,
49
,
52
-53

tarts, savory:

caramelized onion,
338
-40

caramelized onion-custard,
340
see also
quiche

tarts, sweet,
250
-307,
316
-21

apple:

galette,
278
-80

Tatin,
281
-83

with walnut cream,
263
-65

berry:

blueberry, with lemon curd,
258
-60

fresh (basic recipe),
255
-56

fresh strawberry and rhubarb,
256
-58

the Boulders,
299
-302

brownie puddle (with caramel variation),
297
-99

caramelized-upside down,
see
Tatins, three

chiffon:

apple weincreme,
166
-69

gingery pear,
162
-65

chocolate and peanut butter mousse,
63
,
316
-18