500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever by Rebecca Baugniet

By Rebecca Baugniet

500 Pies & muffins is a accomplished compendium that may motivate even the main reluctant cook dinner to embody their internal baker. in case you have continually desired to bake a pie yet don t comprehend the place to begin, our specified recipes will advisor you with precision, and take the guesswork out of pastry making whereas offering important assistance that confirm good fortune whenever. For the baker who's seeking to extend their repertory, our adaptations display simply how simply this is performed and provide a wealth of concept. together with make-ahead recipes and shortcut adaptations; this mouthwatering choice of pies and truffles includes pies to fit all tastes and events, from an easy lunch for 2 to a celebratory dessert.

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Extra resources for 500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need

Sample text

Wrap each in the plastic wrap. Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months. 44 slice & bake cookies The cookies can be stored in a tightly covered container at room temperature for up to 3 days. BUTTER-PECAN bow ties MAKES 40 These nutty, powdered sugar–coated cookies include both ground and chopped pecans and literally melt in your mouth. The dough is first cut into thin rectangular shapes, and then each is pinched in the center to scrunch the dough together and form a bow tie shape.

NEAPOLITAN STRIPED crisps (continued) Divide each flavor of dough into two equal parts. Press one piece of chocolate dough into the bottom of a prepared pan, using the back of a spoon to smooth the top. Spread 2 tsp of the strawberry spread over the dough. Spread one piece of the strawberry dough on top and spread 2 tsp of the strawberry spread over it. Spread one piece of vanilla dough on top. Repeat with the remaining three pieces of dough and strawberry spread, layering them in the second prepared pan in the same way.

Wrap each in the plastic wrap. Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months. Frozen dough will be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight first. When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 325°F/165°C/gas 3. Line two baking sheets with parchment paper. Remove one piece of dough from the refrigerator. Using a sharp knife and a sawing motion, cut the cold slab crosswise into 20 slices about ¼ in/6 mm thick and 2½ in/6 cm long.

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