It’s pastry week so cue the first references to soggy bottoms and thick pastry.
For some reason Mary Berry objects to thick pastry, which is half the point of a good pie.
Bakers started the day with a signature custard tart.
Brighton mum Kate Henry sounded confident: “I love custard tarts.
“I always make custard tart on its own but I’m jazzing it up a bit.
“She went for rhubarb and custard tart with a rosemary pastry.
Kate knelt by the oven, concerned her custard was not setting.
After helping Martha remove her tart from its tin, Kate’s creation was ready.
Paul Hollywood’s verdict? “It’s custard. Your taste buds are picking up the tang but not the flavour of rhubarb.”
Mary was better, “It’s beautiful pastry and well decorated,” she said.
The technical challenge of mini pear pies has Kate exhaling at the prospect.
It was a challenge to test bakers’ timing.
Looking at the ingredients Kate opted to make a rough puff pastry.
It all took much longer than she thought to wrap her pears in the very thin pastry.
“I’m going for 15 minutes and whacking up the oven,” she concluded.
They came out brown, which is half the battle.
Grand Betisier is worth watching