Chef Ro Pies and Tarts

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Across
  1. 8. This is the pie/tart filling where gelatin is added to a stirred custard or fruit puree, followed by whipped egg whites
  2. 9. The Italians call a free form pie this
  3. 11. The French call a free form pie this
  4. 13. This dough can be used for pies or tarts and is very rich but not sweet
  5. 14. This is the pie dough that is sturdier because there are smaller chunks of butter remaining in the dough
  6. 15. A _____ always has sloped sides
Down
  1. 1. A cooked ________ filling is when only the juice is cooked, then mixed with uncooked fruit
  2. 2. If you fully bake a crust before filling it, you are ________ baking it
  3. 3. This is the tart dough that is sweet and not flaky at all
  4. 4. A _______ fruit filling is the pie/tart filling that you pre-soften the fruit before further baking
  5. 5. This is the term for creating small holes in a pie or tart shell that allows steam to escape
  6. 6. This is the tart dough that resembles shortbread
  7. 7. This is the pie dough with large chunks of butter left in the dough
  8. 8. This is the pie/tart filling that is a flavored pastry cream
  9. 10. A ________ fruit filling is the pie/tart filling that has raw fruit, sugar, flavorings, and starch combined and baked in the shell
  10. 12. A _____ is almost never served in the baking dish