Pie Dough A pastry dough suitable for many types of pastries, pies and dessert tarts. Chef: Gordon Hamersley    Series: In Julia's Kitchen With Master Chefs To view video by transcript select start point: THAT'S CORRECT. IS CHILLED, YOU NEVER USE SALD BUTTER IN COOK. NOPE, NO. IM GOING TO ADD THE FLOUR GOT THER IT'S ABOUT ONE AND A HALF CUPSW MUCH YOU AND A PINCH OF SALT. IM GOING TO PUT IN OUR BUTTER JUST SPRINKLE IT AROUND AND WE'RE JUST GOING TO PULSE THIS AND CUT THE BUTTER IN AND WE JUST WANT TO GET THE BUTTER COMBINED WITH THE FLOUR YOU REALLY HAVE TO HAVE THE UNTIBUTTER CHILLED, DON'T YOU MEAL OR SMALL PEAS. YEAP. THAT'S JUST ABOUT RIGHT THERE YEA YOU CAN FEEL THOSE COL LITTLE LUMS RIGHT TAKE IT OUT AND AFTER THAT IT'S A PRETTY FAMILIAR PROCESS FOR MOST PEOPLE EXCEPT I THINK THAT, YOU KNOW WHEN YOU RUN INTO TROUBLE WITH A PIE DOUGH IT'S BECAUSE ITS OVERWORKED USUALLY. SO WE MAKE A WELL IN THE MIDDLE OF THE PIE DOUGH. WE ADD FOUR TABLESPOONS OF ICE-COLD WATER IT VERY COLD. RIGHT ALWAYS KEEPIN WORKING TE DOUGH IN. THEN START GATHERING IT TOGETHER IF YOU HAVE HOT HNDS IN ICE WATER, DO YOU? H I HAVENT DONE THAT BEFORE, BUT IT'S GOOD IEA. BASICALLY WE JUST KEEP COMBINING IT UNTIL ALL OF THE WATER IS ABSORBED AND THEN TO TELL WHETHER OR NOT YOU HAVE ENOUGH WATER AND IT CHANGES, YOU KNOW, DAY-BY-DAY AND DEPENDING ON THE WEATHER JUST SQUEEZE SOME TOGETHER AND IF IT HOLDS TOGETHER NEXT THING WE'REBOUT GOING TO DOHOULD BE. IS PUT IT OUT INTO A LINE LIKE THIS AND DO MY FAVORITE PART OF IT IS THEFRISSAGE. WHERE, JUST BASICALLY WITH THE PALM OF YOUR HAND PUSHING THE BUTTER INTO THE FLOUR WE'RE GOING TO DO THIS ANOTHER TIME A DOUGH, ISN'T IT RIGHT IT REST AFTER TH AH HUM.EN YOU HAVE TO LET DO, WOULD YOU SAY? IT RELAXES THE DOUGH. IF YOU ROLLED IT OUT NOW IT WOULD JUST COME RIGHT BACK INTO. IT WOULD AND USUALLY WE DO THAT RY. IN THE REFRIGERATOR AND JUST WRAP IT UP IN A LITTLE PLASTIC WRAP YOU CAN SEE IT'S STILL CRUMBLY A LITTLE BIT AND THAT'S FINE, THERE'S NOTHING WRONG WITH THAT AND THEN ITLL COME TOETHER T THAT'S OUR DOUGH.                          All Purpose Flaky Pie Crust Dough This flaky pie dough, with its almost puffed quality, can be used in a variety of recipes. Chef: Jim Dodge    Series: In Julia's Kitchen With Master Chefs To view video by transcript select start point: YOU NEED 2 1/2 CUPS. IS THIS BLEACHED OR UNBLEACHED? I ALWAYS USE UNBLEACHED ALL-PURPOSE FLOUR. THERE'S NO REASON TO REALLY BLEACH ALL-PURPOSE FLOUR. THERE'S NO BENEFIT. WE'RE HAVING 2 1/2 AND YOU'RE DIPPING THE CUP IN AND SWEEPING OFF THE EXCESS. THAT'S THE MOST ACCURATE WAY OF MEASURING. AND NOW WE JUST NEED TO ADD A TEASPOON OF SUGAR AND THAT WILL GIVE A LITTLE COLOR... A LITTLE FLAVOR. AND THEN A QUARTER TEASPOON OF SALT. THE NEXT IS, IS THE BUTTER AND I'M USING TWO STICKS HERE... YEAH. ... OR HALF A POUND AND I WANT THE BUTTER COLD. THAT'S GOING TO REALLY DOMINATE HOW THE DOUGH COMES OUT AND HOW EASY IT IS TO WORK WITH. SO I'M GOING TO CUT THIS INTO SMALL CUBES HERE. THIS IS ABOUT HALF AN INCH. AND THIS IS UNSALTED BUTTER. SALTED BUTTER WOULD HAVE TOO MUCH SALT IN IT. YEAH. AND NOW IT'S IMPORTANT JUST TO TOSS THE BUTTER AND THE FLOUR COATING IT. MM-HUH. AND THIS ACTS AS INSULATION. IT HELPS TO KEEP THE WARMTH OF YOUR HANDS AWAY FROM THE BUTTER AND IT ALSO PREVENTS IT JUST FROM STICKING. TRADITIONALLY, PEOPLE WOULD PINCH THE BUTTER IN THE FLOUR LIKE THIS. BUT IF YOU'RE MAKING A LOT OF PIES YOU DEVELOP VERY BIG HANDS AND FINGERS AND IT TAKES A LONG TIME. AND, SO, I DEVELOPED THIS TECHNIQUE -- REALLY OUT OF FRUSTRATION. AND IT JUST OCCURRED TO ME ONE DAY -- I DID THIS... I DUMPED IT OUT ON THE TABLE I TOOK MY ROLLING PIN AND I JUST STARTED ROLLING IT. OH. BECAUSE BASICALLY WHAT WE WANT TO DO HERE IS THAT WE'RE MAKING A FLAKY PIE DOUGH WE NEED TO HAVE THE BUTTER ISOLATED. AND YOUR FINGERS ARE VERY WARM IN YOUR HANDS. SO THIS KEEPS THE WARMTH OF YOUR HANDS AWAY FROM THE BUTTER. I'M JUST GOING TO SCRAPE IT -- IT'S GOTTEN A LITTLE LARGE. THESE BENCH SCRAPERS ARE FANTASTIC. YES, THEY ARE. AND WE JUST ROLL IT A LITTLE BIT MORE. WE WANT TO MAKE SURE ALL OF THE LUMPS ARE ROLLED INTO THESE SHEETS OF BUTTER. AND IF IT STARTS TO STICK TO THE ROLLING PIN I JUST TAKE MY SCRAPER HERE AND I CAN JUST SCRAPE THAT OFF. BUT THIS IS NOT BAD. I DON'T REALLY SEE ANY BUTTER -- THAT'S JUST THE FLOUR. AND IF WE TAKE THIS AND WE LIFT AND LOOSEN IT FROM THE TABLE -- WHAT YOU'RE GOING TO NOTICE IS THAT WE HAVE THESE WONDERFUL BIG FLAKES OF BUTTER. SO I'M JUST GOING TO MOVE THIS OVER. AND THEN WE TAKE OUR BOWL AND THIS GOES BACK IN. AND THIS IS... THIS IS FASCINATING. ... KIND OF A REALLY ...SOMEWHAT OF A PRIMITIVE PUFF PASTRY. IT'S REALLY THE SAME INGREDIENTS. IT'S JUST A DIFFERENT TECHNIQUE. AND THEN HERE I HAVE SIX TABLESPOONS OF COLD WATER AND I USUALLY POUR THAT IN A CIRCULAR MOTION JUST TO HELP DISTRIBUTE IT. AND AGAIN WITH OUR BENCH SCRAPER I'M GOING TO TURN IT OVER. AND WAITING TO MAKE SURE THAT ALL OF THE LIQUID IS ABSORBED. AND YOU CAN TELL THAT IT IS... IT'S KIND OF, LOOKS KIND OF CLUMPY NOW. AND WE CAN SCRAPE OFF OUR SCRAPER. PRESS IT INTO THE BOWL HERE. JUST TO HELP THE LIQUID FUSE MORE WITH THE DRY INGREDIENTS. AND THEN I'M GOING TO TURN IT OUT AGAIN. NOW, I'M GOING TO ROLL IT. AGAIN? AGAIN. AND THIS IS ACTUALLY THE MIXING ACTION. IT'S FORCING THAT FLOUR TO BIND WITH THE LIQUID. AND, AGAIN, I'M OUT A LITTLE TOO FAR SO I'M JUST GOING TO FOLD IT OVER. SO, WE'RE ALMOST THERE. AND WE CAN SEE... THIS IS FASCINATING. ... HOW IT'S GETTING DARKER IN COLOR. IT'S GETTING TO LOOK BUTTERY. OKAY, WE'RE JUST, JUST ABOUT DONE. AND THEN JUST KEEP FOLDING IT OVER. AND WITH ANY KIND OF TECHNIQUE LIKE THIS YOU WANT TO WORK STEADY. YOU KNOW, YOU DON'T HAVE TO BE FRANTIC BUT YOU WANT TO COMPLETE THIS PART OF THE TASK. YOU CAN'T HAVE A LONG TELEPHONE CONVERSATION. TELL THEM TO CALL YOU BACK. YEAH, LET THE MACHINE GET IT. OKAY, FOLD THAT OVER. I THINK THIS IS GOING TO BE OUR LAST ONE. LET ME SHOW YOU A GOOD TRICK TO DETERMINE BEFORE WE HAVE IT COMPLETELY MIXED. IF THERE'S ENOUGH LIQUID IN IT YOU TAKE A PIECE OF THE DOUGH HERE AND YOU JUST COMPRESS IT GENTLY IN YOUR HAND LIKE THIS. YOU JUST SQUEEZE IT. AND THIS IS A TENDER, MOIST, PLIABLE DOUGH. THAT'S PERFECT. AND IT'S STILL COOL. IT'S STILL COOL. IF IT WAS HARD AND SEEMED DRY THEN I WOULD KNOW, "LET'S ADD MORE WATER. " WHAT ARE YOU GOING TO DO WITH ALL THAT? THIS, BACK ON TOP. AND WE'LL DUST IT WITH A LITTLE BIT OF FLOUR. ROLL IT ONE MORE TIME. FOLD IT OVER. PRESS IT A LITTLE BIT. AND THE SECRET HERE IS THAT IT'S A DOUGH THAT'S REALLY, IT LOOKS UNDONE. SO I'M GOING TO WRAP THIS IN SOME GOOD, CLEAR PLASTIC WRAP. FOLD IT OVER. AND THIS REFRIGERATES FOR ABOUT 10 MINUTES... ... UNTIL IT STARTS TO FIRM UP. THAT'S ALL? 10, 15 MINUTES. OKAY. YOU CAN SEE THE BITS OF BUTTER IN THERE. AND WHAT'S HAPPENED BY THIS BEING REFRIGERATED -- THIS WE CAN REALLY SEE THE BUTTER. IS THAT IT HAS... IT'S STILL PRETTY COLD. ... FIRMED UP A LITTLE BIT AND ALSO DARKENED. AND IF YOU TOUCH IT YOU CAN SEE THAT IT'S MUCH MORE PLIABLE AND IT FUSES TOGETHER. SO NOW I'M GOING TO CUT IT IN HALF. THIS WILL BE A TWO CRUST PIE? A TWO CRUST PIE. GREAT. AND ACTUALLY WHEN I FOLD IT LIKE THIS YOU CAN KIND OF SEE THE LAYERING. YES, YOU CAN. SO, AND IT'S VERY WELL ACCRUED. AND I'M JUST GOING TO SHAPE THIS IN A PAD, LIKE THIS. AND THE REASON FOR THIS... AND I DO THIS WHENEVER I'M ROLLING OUT A TART OR ANY PIE IS THAT FIRST OF ALL IF YOU'RE ROLLING IT IN A CIRCLE IT'S EASIER IF YOU START IN A CIRCLE. WE'LL SET THAT ASIDE. AND THEN WE CAN DO THIS ONE. SECOND, WHAT IT DOES... AND I'M JUST SQUEEZING THE EDGE A LITTLE BIT. ... IS TRYING TO GET RID OF THE CRACKS ON THE EDGE AND YOU CAN SEE HERE THAT IT'S MUCH SMOOTHER. BEFORE WE ROLL OUT THE PASTRY WHAT I'D LIKE TO DO NOW IS TO PREPARE THE APPLES. BECAUSE ONCE I ROLL THAT PASTRY                          Berry Yogurt Tart A delectable yogurt and mixed berry filling completes this basic tart. Chef: Leslie Mackie    Series: Baking With Julia To view video by transcript select start point: "BERRY YOGURT TART" JULIA CHILD: LESLIE MACKIE IS GOING TO PUT HER YOGURT AND BLACKBERRY FILLING IN THIS SHELL. LESLIE MACKIE: WE ARE GOING TO START WITH 4 BEAUTIFUL BROWN EGGS. JULIA CHILD: US GRADE A LARGE. LESLIE MACKIE: AND THEN ALSO WE HAVE A CUP AND A THIRD OF SUGAR. WE ARE GOING TO CREAM THIS TO A PALE STAGE WHICH TAKES APPROXIMATELY 4 OR 5 MINUTES, HERE WITH THIS ELECTRIC MIXER. YOU CAN SEE IT IS REALLY YELLOW RIGHT NOW. AND IN ABOUT 5 MINUTES IT WILL BE PALE YELLOW, KIND OF A STRAW COLOR. ALL RIGHT. WE ARE GOING TO ADD THE YOGURT INTO THIS. JULIA CHILD: HOW MUCH YOGURT DO WE HAVE? LESLIE MACKIE: WE HAVE 3 CUPS OF YOGURT. JULIA CHILD: THIS IS PLAIN YOGURT? LESLIE MACKIE: PLAIN NON-FAT YOGURT. FOLD THAT IN. JULIA CHILD: LOOKS NICE. LESLIE MACKIE: WE ARE ALSO GOING TO PUT 3 TABLESPOONS OF VANILLA IN HERE, PURE VANILLA. JULIA CHILD: PURE VANILLA EXTRACT. LESLIE MACKIE: NOT THE IMITATION STUFF. JULIA CHILD: TERRIBLE STUFF THAT WE DO NOT USE. LESLIE MACKIE: AND ALSO, WHAT WE ARE GOING TO DO IS SIFT IN THE FLOUR NEXT. SO WE HAVE A CUP AND A QUARTER OF FLOUR. JULIA CHILD: ALL-PURPOSE FLOUR. LESLIE MACKIE: YEAH. JUST THE ALL-PURPOSE. WE ARE GOING TO SIFT THIS INTO THE CUSTARD SO WE DON'T GET TOO MANY LUMPS. WE ARE GOING TO FOLD A LITTLE BIT IN. SOMETIMES THIS TAKES THE WHISK TO TRULY GET IT ALL THE WAY IN. JULIA CHILD: YOU DON'T HAVE ANYTHING TO DEFLATE, DO YOU? LESLIE MACKIE: NOT REALLY. JULIA CHILD: OF COURSE, YOU COULD DO THIS IN THE BOWL WITH A MIXER. LESLIE MACKIE: YOU COULD. YOU COULD USE THE MIXER. THERE WE GO. THAT'S NICE AND SMOOTH. SO I'M GOING TO PUT THIS INTO THE SHELL. JULIA CHILD: WELL, THAT'S NICE GOING IN. LESLIE MACKIE: BECAUSE WHEN THE BERRIES GO IN, IT TENDS TO MAKE IT GROW A LITTLE BIT. WE ARE JUST GOING TO MAKE IT EVEN THERE. AND, YOU COULD ALSO USE ANY KIND OF BERRY THAT IS IN SEASON. THE CRITERIA IS THAT YOU HAVE NICE, BEAUTIFUL, FRESH FRUIT. I'M GOING TO BOB THOSE DOWN, AND NOW WE ARE GOING TO PUT A LITTLE CHOPPED ALMOND ON THE OUTSIDE. JULIA CHILD: THOSE ARE TOASTED ALMONDS? LESLIE MACKIE: THESE ARE TOASTED WITH THE SKIN ON THEM. WE ARE GOING TO SPRINKLE THESE ON THE EDGE. JULIA CHILD: THEY ALREADY HAVE THAT WONDERFUL, TOASTED ALMOND PERFUME, I GUESS YOU CALL IT. LESLIE MACKIE: WE ARE GOING TO PUT THIS IN THE OVEN. THIS WILL BAKE FOR ABOUT 35 OR 40 MINUTES AT 325. "BLUEBERRY NECTARINE TART" JULIA CHILD: NOW THIS IS A FILLING FOR YOUR COVERED TART. IT SOUNDS DELICIOUS. LESLIE MACKIE: WE ARE GOING TO GO WITH 3 CUPS OF BLUEBERRIES AND 2 CUPS OF THE SLICED NECTARINES. AND WE'RE MAKING FILLED TARTS SO YOU DON'T GET TOO MUCH JUICE. JULIA CHILD: THAT'S A BIG PROBLEM. LESLIE MACKIE: IT'S A BIG PROBLEM. SO WHAT I DO IS I START WITH HALF OF THE FRUIT AND I SEASON THAT WITH THE SUGAR THAT IS NEEDED, AND THAT'S 3 QUARTERS OF A CUP. JULIA CHILD: THE SUGAR BRINGS OUT THE JUICES, DOESN'T IT? LESLIE MACKIE: IT DOES. AND WE GOT SOME FLOUR. JULIA CHILD: THAT AGAIN TO ABSORB JUICES. LESLIE MACKIE: SO IT MAKES THE SAUCE FOR ITSELF. THAT'S A TABLESPOON AND A HALF. I'M GOING TO ESTIMATE ON THAT SECOND HALF THERE. ALSO, WE ARE GOING TO PUT SOME LEMON ZEST INTO THIS. WE DON'T NEED TOO MUCH OF THE ZEST BECAUSE THE ZEST SEEMS TO BE THE STRONGEST. JULIA CHILD: A BIG PINCH. LESLIE MACKIE: A BIG PINCH. THERE WE GO. I'M JUST GOING TO PUT A LITTLE BIT OF LEMON JUICE IN THERE, TOO. JUST KIND OF KEEP THE SEEDS FROM GOING IN THERE. AND I'M GOING TO PUT THIS INTO THE HOT PAN. WHAT WE ARE DOING IS GETTING SOME OF THE JUICES TO COME OUT. THERE WE GO. SO WE ARE GOING TO COOK THIS UNTIL THE JUICES EXUDE. BLUEBERRIES ACTUALLY HAVE A FAIR AMOUNT OF NATURAL PECTIN IN THEM. JULIA CHILD: WELL, THAT'S GOOD, SO YOU DON'T HAVE TO THICKEN THINGS UP. LESLIE MACKIE: SO YOU DON'T HAVE TO PUT TOO MUCH FLOUR IN. OKAY, THIS IS LOOKING PRETTY GOOD. WE ARE BOILING. WE CAN SEE THE THICKNESS OF THE SAUCE. IT LOOKS GOOD. AND I'M GOING TO TAKE IT OFF AND THEN PUT THE OTHER FRUIT INTO IT, KIND OF MIX THIS AROUND, AND THEN WE ARE GOING TO TASTE IT TO MAKE SURE... JULIA CHILD: JUST RIGHT. LESLIE MACKIE: JUST RIGHT. JULIA CHILD: PERFECT. LESLIE MACKIE: THERE YOU GO. OKAY, NOW WE ARE GOING TO CHILL THIS. IF WE PUT WARM INTO THE PIE DOUGH, IT WOULD MAKE IT SOGGY ON THE BOTTOM. SO WE ARE GOING TO CHILL THIS TO ROOM TEMPERATURE. JULIA CHILD: OKAY. NOW THAT'S THE TOP TO THIS FRUIT TART. LESLIE MACKIE: AND THIS IS KIND OF THE TRICK TO GET THE RIGHT SIZE. THERE IS A LITTLE OVERHANG HERE, AND THAT'S WHAT WE ARE GOING TO USE FOR THE CRIMPING. YOU DON'T WANT TO BUILD IT TOO MUCH DOUGH ON THE EDGES. SO YOU PUT THIS SHELL RIGHT ON TOP, AND YOU CUT RIGHT AROUND IT. 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, WHAT WE WILL DO IS PUT THE FILLING INTO THE DOUGH. THIS IS A CHILLED SHELL. LET ME LIFT THIS UP. JULIA CHILD: AND YOU'VE CHILLED THAT OVER ICE AND WATER. THAT IS VERY SENSIBLE. LESLIE MACKIE: I'M GOING TO PUT THIS IN. JULIA CHILD: THAT'S SO BEAUTIFUL. LESLIE MACKIE: ISN'T THAT? THE COLOR IS JUST LUSCIOUS. JULIA CHILD: LOVELY FRESH, FRUITY SMELL. LESLIE MACKIE: THERE WE GO. GET SOME OF THESE NECTARINES ON THE OTHER SIDE. JULIA CHILD: THAT'S RIGHT, SO EVERYONE GETS. LESLIE MACKIE: A LITTLE BIT OF EACH. NOW WE ARE GOING TO DOT THIS WITH A LITTLE BIT OF BUTTER WHICH JUST ADDS A LITTLE RICHNESS TO THE TART. JUST KIND OF DOT IT. THERE WE GO. THAT'S ABOUT A TABLESPOON. YOU WANT TO SEAL IT. THIS IS THE INSURANCE THAT THE JUICES WILL STAY IN. JULIA CHILD: IS THAT 1 EGG BEATEN WITH... LESLIE MACKIE: AT LITTLE BIT OF WATER. JULIA CHILD: YOU ALWAYS FOLD IT IN 4 THAT WAY. LESLIE MACKIE: SOME PEOPLE CAN JUST MANAGE IT ON ITS OWN, BUT THIS HELPS DRAMATICALLY. OVER THE TOP, WE ARE GOING TO MATCH UP THOSE EDGES. NOW I AM JUST GOING TO KIND OF EVEN UP THE EDGES HERE. AND THIS JUST HELPS SO WE DON'T GET TOO BULKY OF A CRIMP. JULIA CHILD: NOW YOU'RE FOLDING THEM UNDER. LESLIE MACKIE: FOLDING IT UNDER AND PINCHING IT HERE. WE ARE GOING TO MAKE A LITTLE DIFFERENT CRIMP LOOK ON THIS. NOW WHAT I THOUGHT I'D DO IS MAKE IT FLAT, AND THEN BRING IT IN. SO I'M GOING IN, FLAT, OUT. JULIA CHILD: THIS WILL ALL BE ILLUSTRATED IN THE BOOK THAT COMES ALONG WITH THIS TV PROGRAM. SO IF WE FORGET, WE CAN LOOK IT UP. LESLIE MACKIE: AND WE NEED A LITTLE FORK. AND WHAT WE WILL DO JUST ON THE FLAT SECTIONS, I'M GOING TO MAKE A LITTLE MARK THERE, AND IT JUST KIND OF GIVES IT A NICE LOOK. JULIA CHILD: THAT'S VERY PRETTY. LESLIE MACKIE: OBVIOUSLY, THERE IS GOING TO BE STEAM THAT'S CREATED WITH THE BERRIES AND ALL, SO WE NEED TO CUT SOME VENTS IN IT. SO I'M JUST GOING TO CUT A LITTLE VENT. JULIA CHILD: THAT'S PART OF THE DECORATION, TOO, ISN'T IT? LESLIE MACKIE: IT IS, YOU CAN TO ALL KINDS OF DESIGNS. YOU CAN PUT YOUR INITIALS IN IT SO YOU KNOW WHICH PIE IS YOURS. JULIA CHILD: WELL, THAT'S NICE. LESLIE MACKIE: SO, JUST LIKE SO. AND NOW WE ARE GOING TO GIVE IT A LITTLE EGG WASH. JULIA CHILD: AND THAT GIVES IT ITS NICE BROWN COLOR. LESLIE MACKIE: YEAH. AND AGAIN, YOU HAVE TO BE KIND OF GINGER WITH IT BECAUSE YOU CAN DISFIGURE IT. ALL RIGHT, NOW WE ARE GOING TO PUT A LITTLE COARSE SUGAR. THIS IS THE TURBINADO SUGAR. IT IS MORE OF A LESS REFINED SUGAR. SEE, IT IS CRYSTAL. JULIA CHILD: TURBINADO? LESLIE MACKIE: TURBINADO. JULIA CHILD: IF YOU DIDN'T HAVE THAT, JUST PLAIN SUGAR. LESLIE MACKIE: YOU COULD USE JUST PLAIN SUGAR. AND IT'S FOR COLORING, BUT IT ALSO ADDS A NICE LOOK TO IT. NOW THIS NEEDS TO CHILL FOR ABOUT 20 MINUTES, AND THEN WE WILL PUT IT INTO THE OVEN ABOUT 375. AND IT BAKES FOR ABOUT 40 MINUTES. AND IT'S BEST TO, LET'S PUT IT ON A BAKING SHEET HERE BECAUSE AS IT BAKES, THE JUICES WILL COME OUT AND MAKE A MESSIER OVEN. JULIA CHILD: OKAY, I'LL PUT IT IN THE FRIDGE. GOSH, WHAT A REAL TARTORAMA THIS HAS TURNED OUT TO BE. THERE THAT IS WONDERFUL YOGURT TART, AND THE CLASSICAL APPLE ONE, AND THIS LOVELY FRUIT TART. WHICH ONE SHALL I PICK? LESLIE MACKIE: I THINK THE APPLE IS A GOOD ONE TO TRY. JULIA CHILD: THAT IS BEAUTIFUL. I'M DYING TO TASTE THAT CRUST. THE CRUX IS IN THE CRUST, ISN'T IT? LESLIE MACKIE: THAT'S TRUE. THERE WE GO. RIGHT ON TOP, THERE. LET ME GARNISH IT WITH A LITTLE BIT OF CREME FRESH. A LITTLE WHIPPED CREAM, INSTEAD? JULIA CHILD: I'D RATHER HAVE WHIPPED CREAM. LESLIE MACKIE: OKAY. IT'S STILL WARM. JULIA CHILD: THAT'S BEAUTIFUL. YOU SERVE THIS WARM OR AT ROOM TEMPERATURE? LESLIE MACKIE: UH-HUH. IF IT HAS A CHANCE TO COOL DOWN A LITTLE BIT, IT'S A LITTLE EASIER TO CUT. JULIA CHILD: IT'S A LOVELY CRUST. SO MANY PEOPLE DON'T EVEN BOTHER TO EAT THE CRUST, AND THIS IS A DELICIOUS ONE, LOVELY TART. LESLIE MACKIE: THANK YOU. JULIA CHILD: THANK YOU SO MUCH, LESLIE. YOU'VE BEEN SO NICE TO COME ALL THE WAY FROM SEATTLE. YOU'VE TAUGHT US AN AWFUL LOT ABOUT CRUSTS AND TARTS, AND IT'S BEEN A WONDERFUL LESSON. LESLIE MACKIE: THANK YOU.                          Previous 1 | 2 | 3 | 4 | 5 | 6  of 6 pages | Next Define search criteria using menus and/or keyword. Category: -- any category -- Appetizers Breads and Baked Goods Fruits and Grains Hors d'Oeuvres Main Dishes Techniques Salads Sandwiches Sauces and Condiments Side Dishes Soups and Stews Sweets and Desserts Vegetables Ingredient: -- any ingredient -- Beans Beef Bread Cheese Chocolate Dairy Eggs Fish Fruits Game Grains Lamb Liquor Nuts Pasta Pork Potatoes Poultry Rice Shellfish Veal Vegetables Chef: -- any chef -- Jody Adams Charlotte Akoto Jeffrey Alford Monique Barbeau Lidia Bastianich Rick Bayless Mary Bergin Jan Birnbaum David Blom Daniel Boulud Flo Braker Lora Brody Leah Chase Patrick Clark Marion Cunningham Marcel Desaulniers Jim Dodge Roberto Donna Naomi Duguid Markus Farbinger Dean Fearing Susan Feniger Amy Ferguson-Ota Carol Field Danielle Forestier Gale Gand George Germon Robert del Grande Dorie Greenspan Christopher Gross Lauren Groveman Gordon Hamersely Reed Hearon Madhur Jaffrey Lynne Rossetto Kasper Graham Kerr Johanne Killeen Craig Kominiak Emeril Lagasse Michael Lomonaco Norman Love Leslie Mackie Nick Malgieri Zarela Martinez Esther McManus Alice Medrich Mark Militello Mary Sue Milliken David Ogonowski Beatrice Ojakangas Joe Ortiz Jean Louis Palladin Charles Palmer Jacques Pepin Alfred Portale Michel Richard Julian Serrano Nancy Silverton Jimmy Sneed Andre Soltner Joachim Splichal Martha Stewart Steve Sullivan Jacques Torres Jeremiah Tower Charlie Trotter Jean-Georges Vongerichten Alice Waters Jasper White Series: -- any series -- Baking With Julia Cooking In Concert Cooking With Master Chefs In Julia's Kitchen With Master Chefs Keyword: Search Tips EDITOR'S NOTE: Only segments that PBS has the legal right to stream over the Internet are available in this search. All segments are available in both RealPlayer and Windows Media Player formats.