Deck 15: Tarts and Special Pastries

Question 1

A tart _________________________.

A) is thicker and heavier than a pie
B) is simply a pie with no top crust
C) is always made with fresh fruit
D) none of the above

Answer 1

D

Question 2

A pan with vertical fluted sides and a false bottom is a ________ pan.

A) pie
B) tart
C) either a or b
D) neither a nor b

Answer 2

B

Question 3

A baking sheet serves as the bottom for a ______________.

A) tart pan
B) flan ring
C) sfogliatelle mold
D) Pithiviers

Answer 3

B

Question 4

A tartlet shell can be ___________________.

A) round
B) square
C) rectangular
D) any of the above

Question 5

When making large baked tart shells, it is important to ____________________________.

A) stretch the dough so it fits snugly in the pan
B) warm the dough until it is slightly above room temperature
C) prick the bottom of the dough all over with a fork
D) all of the above

Question 6

Which of the following statements about tarts is incorrect?

A) Tarts are often made from short dough or pâte brisée.
B) Small tart pans do not usually have false bottoms.
C) Tarts cannot be made from puff pastry dough.
D) In its most simple form, a baked fruit tart is no more than an unbaked tart shell, filled with a layer of fresh fruit and a little sugar, and then baked.

Question 7

Pastry chefs might sprinkle crumbs on the bottom of tart shells before baking when they ____________________________________.

A) use meringue tart shells
B) want to prevent the tart shells from puffing and blistering
C) fill the tarts with juicy fruits
D) plan to glaze the tarts when they are finished baking

Question 8

A barquette is shaped like a _____.

A) tree
B) boat
C) bird
D) half moon

Question 9

Tart shells are docked so they won't __________ as they bake.

A) burn
B) tunnel
C) puff and blister
D) absorb as much fruit juice

Question 10

Dried beans are used in the pastry shop to ______________________.

A) help crisp a tart shell during baking
B) help keep tart pastry from blistering during baking
C) both of the above
D) none of the above

Question 11

Baked fruit tarts can be enhanced with a layer of ________ between the dough and the fruit.

A) frangipane
B) pastry cream
C) cake or cookie crumbs
D) any of the above

Question 12

If the fruit pieces you are going to use in your tarts are hard, it is a good idea to ______________ until they soften.

A) boil them in salted water
B) sauté them lightly in butter and sugar
C) heat them in a microwave oven
D) either b or c

Question 13

A _________ is an apple dessert that is made in a skillet and cooked both on the stovetop and in the oven.

A) tarte Tatin
B) brulée tart
C) linzertorte
D) peasant tart

Question 14

The work Tatin in tarte Tatin refers to the ___________________.

A) method used to prepare it
B) sisters who, according to tradition, invented it
C) way it feels in the mouth when eaten
D) region of France in which it was first cooked

Question 15

Which of the following is finished with a blowtorch or in a salamander?

A) Praline millefeuille
B) Sfogliatelle
C) Linzertorte
D) Orange brulée tart

Question 16

Raspberry jam is an essential ingredient in a _____.

A) praline
B) Pithiviers
C) peasant tart
D) linzertorte

Question 17

Which of the following pastries is made using half a bottle cap as a tool?

A) Pithiviers
B) Praline millefeuille
C) Nougatine Parisienne
D) Passionata

Question 18

One of the tools needed to make _____ is a blowtorch.

A) passionata
B) nougatine Parisienne
C) Creole délices
D) both a and c

Question 19

What pastry are you preparing if you are coating the bottom of a sheet pan with melted milk chocolate and cutting it into long strips with a scraper?

A) Sfogliatelle
B) Gâteau St-Honoré
C) Financiers au café
D) Pralinette

Question 20

You will need a pasta machine to make _____.

A) nougatine Parisienne
B) gâteau St-Honoré
C) sfogliatelle
D) praline millefeuille

Question 21

Docking a tart shell means ______________________.

A) prebaking it before adding a filling
B) fluting the rim to improve the appearance
C) pricking holes in the dough before baking
D) lining the bottom with a special filling before putting in the fruit