COURSE CHAPTER

Tarts and Pies

Turn a reliable crust into galettes, fruit tarts, hand pies, and cleanly sliced filled pastries without soggy bottoms.

Best for: Home bakers who want crisp shells, controlled fillings, and confident assembly.
You will learn: Manage fruit moisture · Seal and vent pastry · Judge crust and filling doneness separately

RECOMMENDED ORDER

Follow the chapter without guessing what comes next

Tarts and Pies · 34 min

Control apple moisture and bake a free-form tart with a browned, supported base.

Tarts and Pies · 42 min

Coordinate a crisp shell and smooth lemon filling without curdling, leaking, or overbaking.

Tarts and Pies · 38 min

Layer crisp shell, cold pastry cream, and dry fruit so the tart remains neat through serving.

Tarts and Pies · 26 min

Portion jam below the safe fill line so small tart shells stay crisp and clean.

Tarts and Pies · 36 min

Choose a ganache ratio that sets smooth and slices without cracking or flowing.

Tarts and Pies · 35 min

Thicken fruit, keep edges clean, and vent steam so individual pies remain closed.

Tarts and Pies · 28 min

Cut even strips and weave them over a filled pie without warming or stretching the dough.

Tarts and Pies · 17 min

Identify whether moisture, heat, pan choice, thickness, or cooling caused the soft base.