Lesson 2:

Pastries, Pies and Tarts

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Objectives

At the end of the lesson, students be able to:

Prepare a variety of pie crusts and fillings.
Form and bake a variety of pies and tarts.
Perform the techniques in making the crusts.

Exploration: “4 Pics 1 Word”

Directions:

An individual activity.
Guess the pictures provided
Add your answers on the link provided below and read the directions carefully.
Remember that the words are based on our topic for today.

When you are ready to

answer just:

History of Pastries, Pies and Tarts

The short crust era of flaky doughs that were in use throughout the Mediterranean in ancient times is frequently traced back to the European history of pastry-making. The Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions in the ancient Mediterranean. Sweetmeats are mentioned in Aristophanes' comedies from the 5th century BC, including little pastries stuffed with fruit (Pastry, 2021).

Pastries were made with flour, oil, and water and used to wrap meats and fowls during baking to keep the juices in, but the pastry was not meant to be eaten. A richer pastry, fashioned into little pastries containing eggs or small birds and frequently presented at banquets, was a pastry designed to be consumed. Both the Greeks and the Romans had difficulty creating decent pastry because they utilized oil in their cooking, which caused the dough to lose its firmness (pastry, 2021).

Introduction to Pastries, Pies and Tarts

Pies and tarts are pastries that consist of a minimum of two components: the first, a relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that hold the second, the filling, which classifies them by type.

Some fillings are precooked and placed in a prebaked pie crust, through a process called blind-baking. Thin pie crust dough can be paired with a needs-to-be-baked filling and then, baked together, open-face or topped with the optional third component, pie crust dough or sweet crumbs, are some examples.

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