We cracked on with the hands on aspects and began to mix the pastry. There was a short word on the difference between pies and tarts more info here if your interested. We made the same pastry dough for both desserts to save on time. The recipe involved mixing flour, salt and a little sugar and lightly rubbing cold butter into the dry ingredients. We added some cold water and placed everything into a plastic bag to be cooled for 30 mins in the fridge while we prepared the fillings. The key to the pastry is apparently to keep the butter cold.
|Betty adding the cold butter|
|Kez and Tina my coworkers|
|Me slicing my apples|
We prepped the tins and then rolled out the pastry. I was a little surprised when the teacher told me to roll it out inside the plastic bag. I think this was a mess saving approach but quite frankly I did not agree with the plastic bag and it did not agree with my pastry. It was a very frustrating and it seemed to make the pastry stick more! What I would have given for a wooden rolling board and some flour! But when in Korea.....
|Ready to bake|
We cut the pastry disks and laid them into the tin cases, spiking them on the bottom with a fork. We filled them with the cooled apples and decorated them with the extra pastry. We also made the egg tarts using a sugar water, egg yolks, vanilla and milk mixture which we had watched being made during a demonstartion. The teacher added a little salt in there, too. The excess pastry was rolled out as shortbread. Delicious!
|My finished pies|
|My finished tarts|
I was happy with my results, we sat around for an hour waiting for the pastries to be baked in two batches and it was nice to natter about our experience! Ruta and Betty made some delicious tarts, everyone seemed pleased. It was a morning well spent.