Baking With Julia; #209; Leslie Mackie

Why. Whoa. Whoa. Whoa. Whoa. Whoa whoa. Welcome to my house. What fun we're going to have the kinds of

incredible cakes pies bread right here in my own kitchen. Leslie Mackey is pastry chef and owner of Seattle's popular My Korean a bakery. Today she shows us her way of making a perfect package for these beautiful fresh food carts. To learn are she does it. Baking with Julia. Funding for this program has been provided by possible creators of Farberware millennium never stick stainless steel cookware for every chef ever where millennium never sticks stainless steel cookware. Funding for this program has been provided by Starbucks coffee. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years.

Arm and Hammer baking soda the standard of purity and King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Will go to the target. Look at what I've got here there's a Blackberry Tarr beautiful classical Apple talk. And here is the next target in this thing it's juices. The great thing about this zero made out of the same formula. You're a pastry chef though to begin with. This is a classic pie dough and I use that pastry far was it because I like the flakiness and I were going start with five and a quarter cups of flour of the pastry flour I

got four in there four cups or we're going to just kind of measure this with a heaping on top. So she's going to push through Florey So that would be perfectly all right. Just all purpose plus cake. Three Cups of one cup of tea. Exactly you know and then we got a tablespoon of salt. So we're just going to have the next hour. We are better here going to cut this into smaller pieces this is 12 table spans for one half six children salted bother Exactly and you cut this because it into smaller pieces it's easier. On the page with your fingertips. You sure can. But it tends to warm up a little bit. We're working to get in that course crumb. Look let's get in there. Almost I think rooms they're. Never going to put in the shortening

flakiness you know my calls for a cap and three quarters. No the truck comes in sticks one threequarters Cup would be three and a half stick. A little bit of the sort of silly Cup less Richoux this is very messy. This is chilled shortening. It so we put it sure does. Now we're going to work this sand and this goes in much easier than that or so but it was very effective. The making of tender flaky makes all the difference in the cross that your mom used to make. My grandmother but my mother she's famous for bus driver apply and she made beautiful cross and now it's going to start looking a little wet. You lookin for this exact same stage right here where you can see it looks a little bit wet and you can see lots of crumbly and I just double check it for big clods and there aren't any in there so

I'm just going to make a well and put one cup of cold water in their water. It is ice we just take the kids out of it strong nice kids. And well the fuck you will use to live alone. You want to design us for everything. Use my hands. Hands are best tools. These things help. Your hands will never over mix it like a machine Would you can. Work a little bit longer. I think almost there. I'm going to. Dump this out on the counter here. To get a little dry here so I'm just going to get that incorporated in. I'm going to divide it into two units and then chill it out for about two hours and then we can work with that. That's a little difficult. To roll out at this stage. That's a nice looking kind o Seraph these guys up.

How much will these late know half of this will make their double crossed a line still and the other half will make like two shells and if you're not in the mood or have the time to do all of it you can always freeze it. How long can you freeze it. Gosh you know I've. Frozen for up to a month. Little is that right if you will a busy schedule and I mean all the others. This is a quarter of the Joe here that's been chilled through a bad cold war ball the Earth keeps it cold. I'm in a Sprint Cup so a little bit of fire you don't want too much darkness. And you take spar. Actually what I normally do is make it kind of in a round shape of the roll oh yeah that's it go on in the right direction. And use a smaller rowing. Because it has a permanent shortening and it does tend to get saw pretty darn fast. Doesn't want to do the little food in your refrigerator. That's a very good point. Another trick that I find handy is

to fold it in quarters to transport it. I'm just kind of like so would you say you know I guess this is about and you can mention you know is that like the falls. Yeah that makes it it's getting the turnout in the buffer because you know what. You go a little thin not enough right. I left school. So we're going to do is really this over here. Again you need to work with it pretty fast because tends to get soft and becomes much more difficult to work with and you want this to be pleasurable because it is what I'm doing as I'm sitting inside the tart pan here. But then I'm creating a little bit of a ledge here so we have a little bit to work. Yeah I have a little extra. If you're lifting and pushing. Yeah we're going to make it look beautiful. But right now we're just given a little extra. Dough to work with. Ok now I'm going to make it look pretty. Will you put I'm pushing it against

some kind of lifting it up and kind of raising that. This one is a classic French look. You find this in the pastry shops in France. So you just kind of use in the back of the night here and I'm just kind of pushing it on an angle. And see if you didn't have that little extra lip there a lexer ledge. You wouldn't be able to get much of an indentation. There we go. Perfect So hopefully now we're going to chill this for about 20 minutes or thereabouts. He put the fridge All right. Here's your Blackberry Kirk Let's go into this which is a cake. So it leaves a special way of doing and it has the straighter sides here and I kind of left it in there. And again because they are so much better in charting and here that you don't need to be out of the pan at all was going to lay it in there. This is going to get crimped on the top kind of like an old fashioned pie. OK so now we have a little bit of NAND here I'm just going to roll it over.

So you have a little something to work with was kind of really going to take it under the more you do this faster you get at it. So now we kind of have an edge there. Now I'm going to make it pretty. So you just use your finger. You just kind of just pinching and pinching it and you know pretty darn fast when you do another little you have to do. Yeah. There we go. This is to be chilled. We're going to this for 20 minutes and then we're going to blind bake both parts were sort of pretty. Exactly. So absolutely because I'm in the crew. These are actual tarts. And it's important selling because they tend to shrink or lose their shape. You know immediately brought him back to you know absolutely.

And if you don't mind I was a little bit of paper here. I am going to put some rice you can put rice or beans in whichever movie have you for your show. Exactly. Not just one from the egg from Julie. Sure does and you need to push it in there you know push it so it really does security. All right we're going to take the set of Ivan. Take 20 to 25 miles. There you go. Oh how can you tell that they're done. The indication is the color of the crest here. And you want to kind of a medium brown because it does go back in the oven to get spanked again you know when it is filled. Exactly and I like to keep the rice in their hands to dry out the bottom of the crust. So we'll start with CM Apple to make sure that goes in the base of their car. Yeah and the real. I'm just going to. Cut up this apple and appeal it first and then cut it. Your

bro Chris and I can for the flavor but also you know I'm out in Washington and we grow a lot of these apples. I'm just kind of numb in corridors. Taking out the interior there. And this in the third quarter into thirds. OK so we've got six apples in here so this big big deal. We're going to put in three quarters of a cup of sugar and tablespoon of flour. Kind of thickens it a bit ill. And we're going to put a big pinch that will print some of the generous we have our limits to taste. That's just kind of process. OK. These are pretty well put these right on the baking sheet and look at these for about 10 or 15 or so there have been about 3 7 5 on it. It's a little girl going to mash these come out of the oven and it kind of pans on the apple itself but they need to

be Mashable tender has got to go all that sauce in there that's just concentrated effort. So this is the texture we're looking for is pretty Mashable as you can see. Should you a little texture in there. Yeah that's where we mash them puree it. And I'm in the air. For half a cup of coffee. Breadcrumbs and cooked it just tends to absorb some of the moisture again so it just gets a little of you in there and you can still see all the bumps and they're like. OK I'm going to take this apple here. This is before the topping. This is for the concentric circles of apples up on top. But you know I just I kind of ran off and ran out like that. They're going to court for that. There we go. These are already pretty thin.

About an eighth of an inch you know really limb of atoms in a lemon on top of there. The smaller ones will go for the center section. The larger ones will be for the initial ones here on the shore or in need. This takes patience. Fareed you know if you already go the smaller ones are going to start playing very this is the harder section. You know you have a pretty open palette first time around you're just going to make it. Yeah so we hardly waste it. I won some of these you have to cut down just a little bit. This is the tricky part here. You've got this bottom layer and you have the top players you kind of got to. Cut. It Out. Or Face it there. Is very little hands come in handy so you can place them in the top section so make it look like a flower. But they're right

in the center. That's just beautiful and I think you know we're going to brush the apple slices with a little bit of honor and we'll put a second cone onto after it's been cooking for about 20 minutes. Can Emma sprinkles a little sugar. A little bit of a half a tablespoon. This helps it to convalesce on the edges. OK now I put this in the oven about 375 probably about 25 to 30 10 minutes left to keep watching it. Yeah. Love your show. Beautiful Browning's. Yeah and then also. We're going to cream this pale stage that takes approximately four or five minutes with this electric mixer you can see it's really right now

in about five minutes it'll be pale you know kind of the straw. Helen thanks. Right. I'm going to add to this plane. LOOK PLEASE. We're also going to put. Three tablespoons of NL in here. Pure vanilla. Yeah. Not the imitation stuff. Terrible still. You know and also what we're going to do is we're going to sift in the flour next. So I've got a cup and a quarter of flour lowers. Yeah just all purpose. We're going to sift the scented custard. So we don't get to me Mom it's a little bit in. Sometimes it's takes their whisk to truly get it all the way and

if you don't have anything to deflate. So I really really wish for the world before you could make sure you could. Don't you give us a mixer. There we go that's nice and smooth. So I'm going to put this into the shelf. Because we're going on the various going it tends to makes it. Grow a little bit. Just kind of make it even there. And you can also use any kind of berry that was in season. The criteria is just that you have nice beautiful fresh fruit so you know kind of bob those down and now we're going around the outside of the Coke with the skin on their sprinkle they already have a wonderful token only a fool like you call it.

We're going to put this in the oven. This will be for about 35 or 40 minutes at 325. This is a cover of her song. Delicious. We're going to go with three cups of blueberries and two cups of the slice nectarines and for making fill tarts. So you don't get too much juice. A big big problem. So what I do is I start with half of the fruit and I season that with the sugar that's needed gluten and that's three quarters of a cup of sugar brings up the juice it does you know and we get some flour sure. Kind of makes a sauce for it so it's a tablespoon and a half I'm just going to guesstimate on that side you know there. Also we're going to put some lemons us into this. We don't need too much of this is it just tends to be the strongest. A big pinch big pinch. There we go. Going to put just a little bit of lemon

juice in there to. Kind of keep the seeds from going in there. I'm going to put this into the hot pan. What we're doing is we're getting some of the duces tecum now. There we go. We're going to cook us until the juices kind of existed. There is actually have a fair amount of math parked in them and we got schooled to look you don't have to put too much flour in OK this is looking pretty good. You're Boylan who we can see the thickness of the saw mill. Looks good and I'm going to take it off and then put that. Other effort into it you know. Kind of mixes around to going to taste it to make sure we're. Just right just right. Perfect Mariam going to Childress.

Come prepared and warm mentioned I don't like that song in the wild of course you know. So we're going to tell this to room temperature. OK. Look Paul to this. Her and this is kind of the trick to get the right size. There's a little overhang here and that's what we're going to use for the crimping a little you don't want to build up too much dough on the edges so you put this shell right on top and you cut right around it doesn't have to be exact but a general shape. I'm just going to lift that off. Take the little scraps off here now I will do it with the filling into the dough. This is a chill chill chill. I mean listen when you're skating a little over ocean water a little fury. So she was going to put this and this name a group isn't like a cult like color is middle stream lessness. Yeah mostly for real.

Larry some of these nectarines on the other side look towards whoever will get a little bit of each. Other or just have a little richness to the chart. And I kind of doubt it. There we go. Let's go tablespoon. You want to see a lie that says that the insurance of the juices will stay in one egg. Read a little bit of water. And I do this for the way you know it's you know some people can just manage it. But let's help us we can actually yeah. Yeah like with right over the top we're going to match up those edges. Now I'm just going to kind of even up the edges here. Because we didn't get it just exactly and this just helps so we don't get too bulky on the ramp though you're folding the older under and pinching out here we're going to go a little different cramped look on this now with I do is make it flat and then bring it in.

So I'm going in and out. Will this will all be illustrated in the book that comes along with this TV program. Will we forget we can look it up and we need a little fork. Now we all do is just and the flat sections I'm just going to make a little mark there and I just kind of gives it a nice look. That's very pretty. Obviously there's a new scene that's created when there is an arc. So we need to cut some vents in it. So I'm just going to cut a little vent or just for it because. That's part of the Croatian who is the it is you can do all kinds of designs you can put your nationals in it so you know which part is yours. Well that's nice. So just like so now we're going to get a little egg wash. Look at RICK'S LIST world color yeah. And again you have to be kind of ginger with it because you can disfigure it. Right now we're going to look or sugar this is the turban on a sugar.

It's more of a glass less refined sugar. And listen. See it's a little it's crystal curable No no no no you didn't have the discipline children you could just use plain sugar and it's for coloring. But it also adds a little pretty look to it. So this seems to chill for about 20 minutes. And they will put it into the oven about 375 and makes for about 40 minutes home and it's best let's put it on a baking sheet here because as it thinks it will just as well come out make a mess of your oven. OK I'll put it in French already. Gosh what a real target around well this has turned out to be the sort wonderful. Your group heard from the classical apple in this lovely fruit tart. Which one shall I pick. I think the apple is a good one to try. All right. It's beautiful. I'm going to taste that cross. True that's the crux of it was in

the cross This is a very very. Long time there. And they garnish it with a little bit brash. Well I have. Are you OK. That's still going looks beautiful. You're sure of this room to room temperature. Even has a chance to call now all of it. Oh yes you know. What's a lover do you think you know so many people. Don't even bother to cross a delicious. Thank you. So much to come all the way from. Taught us an awful lot about. Frost. It's been a wonderful lesson. Thank you. Very much. Complete recipes for all the breads cakes cookies and pies in this series and more are available in the Baking with Julia cookbook. Over 500 pages detailed instruction and 100 color

photos to order call 1 800 9 want to 8 3 6 0 0 funding for this program has been provided by Starbucks coffee. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years. Arm and Hammer baking soda. The standard of purity. My Farberware. Creators Farberware millennium never stick stainless steel cookware durable for the rim Alegria never stick stainless steel cookware. And a King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you.

This was the b.s.. Detailed recipes for everything baked in this program are available with a printed transcript of this episode of Baking with Julia to order your copy call 1 800 mine want eight thirty six hundred. The prices for 95 plus handling this transcript includes baking tips and step by step instructions. Please request the program number on your screen and have your credit card ready when you call for the Baking with Julia transcript and recipes.