QUESTIONS

• What is a Pâte Sucrée?
• What is a Pâte Brisée?
• Why do we keep Pâte Brisée and Pâte Sucrée cold?
• Why do cold pie crusts need to rest before using?
• What is a laminated dough?
• What is blind baking?
• What is a hot water crust dough?
• Why other meat is used sometimes in raised pies?
• Why do hot water crusts use lard?
• Of what significance was a pig to a village? When was it typically butchered? How was the meat preserved before refrigeration?
• What is the history of mince pies? When were they traditionally eaten?
• What spices do mince pies use? Have it changed over time?
• What is Suet?
• Why do we use dried fruit in mince pies?
• What is a Bakewell Tart? Where did it originate?
• What is the history of Maids of Honour Tarts?
• How long have Banoffee tarts been around?