How to Master Fruit Tarts

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How to Master Fruit Tarts
How to Master Fruit Tarts
It's time for part three of our four-part pie spectacular / "Bake It Up a Notch /", celebrating the release of Erin's new cookbook, The Book on Pie. This #bakingtutorial is about one of Erin's favorite pies: fruit tarts! As usual, we'll go over all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit tarts with #bakeitupanotch. And tell us what else you want to know about the pie in the comments. Happy baking!

ORDER THE BOOK ON PIE https://f52.co/3b7nKw9

RECIPES FROM THIS EPISODE:
All Buttah Pie Dough: https://f52.co/3lsA8fa
Roasted Blueberry Pie: https://f52.co/3mFkuN4
“Hydrangea” tart with peach butter: https://f52.co/3ef8cYT
Black cherry pie/"Sunflower/": https://f52.co/3oGbGsa
Epic Single Crust Apple Pie: https://f52.co/37U6HhN
Apple Dumplings: https://f52.co/3muoXSW
Concord Raisin Meringue Pie: https://f52.co/34EOGC6
Apple Cranberry Swirl Pie: https://f52.co/2HPFnGg
Jammy hand tarts: https://f52.co/2TAhlC1
Pineapple Tarte Tatin: https://f52.co/35P2bhH
Streusel for pies: https://f52.co/2HOe27T

Also featured in this video
GIR silicone spatulas (set of 2): https://f52.co/38qObjh

ARE YOU LOOKING FOR A SPECIFIC MOMENT?
0:00 – Introduction
1:43 – Gather your tools
2:20 p.m. – Ripe fruit
5:03 – Master the mix
6:32- Frozen is good too
10:34 – Tips for raw fruit
3:36 p.m. – PSA peeling
17:48 – Pro tip: opt for pre-cooking [your fruit]
11:20 p.m. – Meeting partially precooked raw [fruit]
24h43 – One filling, two ways
27:50 – Think about your crust
29:14 – Upside-Down Pies with Brimley
31:55 – Determining doneness
34:09 – Errors occur
41:45 – Save it for later
43:29 – The final touch

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