0:00:02 > 0:00:03It's week two in our contest.
0:00:03 > 0:00:07Last week we were inadvertently served an upside-down cake on a floor tile.
0:00:07 > 0:00:09This week just 11 bakers remain.
0:00:09 > 0:00:12Welcome to The Great British Bake Off.
0:00:15 > 0:00:20Thousands applied, but just the cream of Britain's best amateur bakers have been chosen for this,
0:00:20 > 0:00:24the ultimate test of their baking skills.
0:00:24 > 0:00:28I've been practising, everything seems to be on track, so I'm ready to go.
0:00:28 > 0:00:33Over the next seven weeks, their baking skills will be scrutinised and judged.
0:00:33 > 0:00:34I am definitely a perfectionist.
0:00:34 > 0:00:36This isn't just baking - I really want to win!
0:00:36 > 0:00:40I'm a pretty emotional person. I get quite upset if things don't go well.
0:00:40 > 0:00:42Last week it was cakes...
0:00:42 > 0:00:46My hands are shaking. It's getting to the really nervous part.
0:00:46 > 0:00:48And Holly was named star baker.
0:00:48 > 0:00:51- Stunning.- Your piping is perfect.
0:00:53 > 0:00:56The stress of the Bake Off kitchen resulted in disaster for Rob.
0:00:59 > 0:01:04But it was Keith who failed to make the grade and was sent home.
0:01:04 > 0:01:06This week, the bakers tackle tarts.
0:01:06 > 0:01:10It looks all right, but...God - who knows?!
0:01:10 > 0:01:11Very nice short pastry.
0:01:11 > 0:01:16- Oh, no...- And the pressure of pastry is too much for some.
0:01:16 > 0:01:19- They won't come out. - These are not good enough.
0:01:19 > 0:01:22Just get it done! Stop messing around and get it in the oven.
0:01:22 > 0:01:28But who will last the distance to be crowned the winner of The Great British Bake Off?
0:01:28 > 0:01:30Please, please!
0:01:53 > 0:01:57It's week two in the search for Britain's best amateur baker, and over the next two days
0:01:57 > 0:02:01the bakers will face three increasingly complicated challenges.
0:02:02 > 0:02:05They will be quaking in their aprons as we speak,
0:02:05 > 0:02:10because this week it's all about tarts - isn't it, Sue?
0:02:10 > 0:02:12- Why are you looking at me? - Don't know.
0:02:12 > 0:02:16Tomorrow, one will be crowned this week's star baker.
0:02:16 > 0:02:19And someone will have to leave The Great British Bake Off.
0:02:23 > 0:02:26Now, your first challenge this weekend is the signature bake,
0:02:26 > 0:02:30and this one I'd like to think of as Lorraine's Revenge, because it's quiche time.
0:02:30 > 0:02:37You've got two hours to prepare a savoury quiche, encased in your choice of shortcrust pastry.
0:02:37 > 0:02:42You'll present your well turned-out quiches to Mary and Paul, who will be looking for
0:02:42 > 0:02:48good ingredients, a nice, smooth egg filling, and most important of all, a well-baked pastry case.
0:02:48 > 0:02:51No soggy bottoms allowed in this tent!
0:02:51 > 0:02:53On your marks...get set...bake!
0:02:55 > 0:03:00A quiche is a savoury tart combining various ingredients with a custard filling
0:03:00 > 0:03:03thickened with eggs, and baked in an open-topped pastry shell.
0:03:03 > 0:03:09The signature challenge requires the bakers to create an original recipe
0:03:09 > 0:03:11and produce a quiche of any flavour or size.
0:03:11 > 0:03:15It must showcase their creativity and impress the judges -
0:03:15 > 0:03:17master baker Paul Hollywood,
0:03:17 > 0:03:22and Mary Berry, renowned author of over 60 cookery books.
0:03:23 > 0:03:26First of all I'm looking for a good pastry case, evenly baked -
0:03:26 > 0:03:30even underneath it should be nice and brown and crisp.
0:03:30 > 0:03:33For me, the perfect quiche has to marry up the flavours in the base
0:03:33 > 0:03:35with the flavours in the filling.
0:03:35 > 0:03:39One thing I can't abide is having too many things going on inside,
0:03:39 > 0:03:42too many things going on in the actual pastry -
0:03:42 > 0:03:44that is a recipe for disaster.
0:03:44 > 0:03:48The bakers begin by making their shortcrust pastry.
0:03:48 > 0:03:52Shortcrust is the perfect pastry for tarts, as it's robust and
0:03:52 > 0:03:57doesn't rise in the oven, creating a perfect case to hold a filling.
0:03:57 > 0:04:00Pastry can be a cruel mistress if you don't treat her well.
0:04:00 > 0:04:04I don't actually like quiche so this is a particular challenge for me.
0:04:05 > 0:04:11Ian is a self-taught baker who loves to cook with fresh local produce.
0:04:11 > 0:04:14He's looking to pack a punch with his stilton,
0:04:14 > 0:04:16spinach and new potato quiche.
0:04:16 > 0:04:17It's quite a manly quiche.
0:04:17 > 0:04:20Now, surely that is a contradiction in terms, a manly quiche.
0:04:20 > 0:04:22You need to embrace the femininity.
0:04:22 > 0:04:28- No, I'm doing a walnut pastry with a bit of paprika in it, so... - So you're trying to butch it up.
0:04:28 > 0:04:32I'm trying to butch it up a bit, so it's quite a manly quiche if that's possible.
0:04:35 > 0:04:37Shortcrust pastry is made with three basic ingredients -
0:04:37 > 0:04:43plain flour, liquid and fat, which can be either butter, lard or a mixture of both.
0:04:44 > 0:04:48One of the tricks with pastry at this stage is not to overwork it,
0:04:48 > 0:04:51or it starts to go a bit gluteny and a bit tart.
0:04:51 > 0:04:55Gluten is created when water and flour particles meet.
0:04:55 > 0:05:01It's needed to hold the pastry together - but too much of it, and the pastry will become tough.
0:05:01 > 0:05:03Working with pastry is actually quite tricky.
0:05:03 > 0:05:07If you underwork pastry, it crumbles, it doesn't hold together.
0:05:07 > 0:05:11If you overwork it, it goes like rubber. They have to get it perfect.
0:05:11 > 0:05:15Just getting the pastry started, it's coming together nicely.
0:05:15 > 0:05:18Tent's nice and cold, so nothing's melting yet.
0:05:19 > 0:05:21Simon, dad of two and the family cook,
0:05:21 > 0:05:25is making a dill-flavoured shortcrust pastry case
0:05:25 > 0:05:28for his smoked haddock and watercress quiche.
0:05:28 > 0:05:33Feeling a lot more comfortable - securing a place in the second round, that's put my confidence up,
0:05:33 > 0:05:38so...just got to turn out a good quiche today and I think I'll be a lot happier.
0:05:39 > 0:05:41- Holly, Holly...- Hello.
0:05:41 > 0:05:44- How are you?- Good. It's all about the green today, isn't it?
0:05:44 > 0:05:46- It's all about the green. - Green top...
0:05:46 > 0:05:51Well, off the back of your success last week, how are you going to impress us now?
0:05:51 > 0:05:56I'm going to be making a pesto... I guess a pesto-inspired quiche.
0:05:56 > 0:05:58You've got a forest of basil over there.
0:05:58 > 0:06:02I'm not using the stalks, so to get 200g of basil leaves...
0:06:02 > 0:06:05I think it's a shame - it's very expensive not to use the stalks,
0:06:05 > 0:06:07and if you chop it terribly finely, nobody would know.
0:06:07 > 0:06:10OK, so you've kept it basic.
0:06:10 > 0:06:15I mean, good luck. It is simple, but baked well... Good luck.
0:06:15 > 0:06:19- Thank you.- Thanks, Holly. I like pesto.- Yeah.
0:06:19 > 0:06:22But I mean a pesto quiche, mmm...
0:06:22 > 0:06:25Is it good enough? Is it going to give the flavour?
0:06:25 > 0:06:27It will be if she's got a good proportion of cheese with it.
0:06:27 > 0:06:29I sense a bit of worry there.
0:06:30 > 0:06:3525 minutes into the challenge. With their pastries made and rolled out,
0:06:35 > 0:06:38the bakers begin to line their tins.
0:06:38 > 0:06:41My biggest concern is that my pastry will have a soggy bottom.
0:06:41 > 0:06:45If I blind bake it long enough, it should be OK...I'm hoping.
0:06:45 > 0:06:50Blind baking is the term used for baking a crust before filling.
0:06:50 > 0:06:53Bakers first prick the base to prevent air pockets from forming,
0:06:53 > 0:06:57and then the base is covered with foil or baking parchment,
0:06:57 > 0:07:00and weights added to prevent the case sides from shrinking.
0:07:00 > 0:07:04I always use kidney beans because that's what my mother used.
0:07:04 > 0:07:06And they're cheaper than baking beans as well.
0:07:10 > 0:07:12So you've got your beans on top?
0:07:12 > 0:07:17- I've got the beans on top.- Good. - I hope they're enough to weigh it down, and it doesn't balloon out.
0:07:18 > 0:07:22Janet is well known in her local area for her baking.
0:07:22 > 0:07:26Her pastry case is flavoured with cheddar cheese
0:07:26 > 0:07:28and filled with mixed vegetables.
0:07:28 > 0:07:33Round our way we grow asparagus. I just thought it would be light and
0:07:33 > 0:07:35fresh - hoping people feel the taste of summer.
0:07:39 > 0:07:44With the pastries in the oven, the home bakers get on with making their fillings.
0:07:45 > 0:07:46Beautiful.
0:07:48 > 0:07:50I don't want to do ordinary,
0:07:50 > 0:07:55I want to take ordinary ingredients and make them taste extraordinary.
0:07:56 > 0:07:59Mary-Anne loves researching and creating new recipes.
0:07:59 > 0:08:02She hopes to impress today with her roasted cauliflower,
0:08:02 > 0:08:06cheese and caramelised onion quiche - with an interesting difference...
0:08:06 > 0:08:08- Hey, Mary-Anne.- Hello.
0:08:08 > 0:08:12So you're doing quite a different quiche. Your pastry, for a start...
0:08:12 > 0:08:16I'm doing a suet crust with caraway seeds.
0:08:16 > 0:08:21That explains why you're using self-raising flour - you're doing a suet crust, not a shortcrust.
0:08:21 > 0:08:22Self-raising flour, Paul...?
0:08:22 > 0:08:26It's to give it a bit of air, because suet and everything is going to sit on it
0:08:26 > 0:08:30and made it quite a dead dough, a dead paste - and that will just give it a little bit of a zip to it.
0:08:30 > 0:08:34I've also added some fresh breadcrumbs in, to kind of lighten it up.
0:08:34 > 0:08:35- See you later.- Good luck.
0:08:35 > 0:08:38So how are you feeling? Did you sleep last night?
0:08:38 > 0:08:41I didn't, no. Still lots of nerves, but I'm a bit better...
0:08:41 > 0:08:43Did you have quiche-related nightmares?
0:08:43 > 0:08:47Quiche-related nightmares? Yeah, like Paul Hollywood coming out of my quiche and...
0:08:47 > 0:08:49That's a mighty quiche if Paul can come out of it.
0:08:49 > 0:08:54No - I didn't really grow up with quiche because it's not a particularly Indian dish.
0:08:54 > 0:08:57- So do you think quiche is your nemesis then?- Absolutely.
0:08:57 > 0:09:01Inspired by her extensive travelling, Urvashi loves using
0:09:01 > 0:09:05exotic Southeast Asian flavours in her baking.
0:09:05 > 0:09:08She's seeing this as a chance to stand out from the crowd,
0:09:08 > 0:09:11with an unusual crab, coriander and coconut quiche.
0:09:12 > 0:09:16- I'm wondering where the coconut cream comes in. - Really?- It's very, very sweet,
0:09:16 > 0:09:20it's full of sugar. I have never done it - I'm going to wait and see.
0:09:21 > 0:09:25- Something's changed - those onions aren't on the floor. - Everything's on the table, yeah.
0:09:25 > 0:09:30Listen, what a spectacular recovery you made last week.
0:09:30 > 0:09:34Thank you very much. It was a bit stressful, especially when I threw a cake on the floor.
0:09:34 > 0:09:38- I am seeing the funny side of it now. - Good. - At the time, it wasn't very funny...
0:09:40 > 0:09:45Rob has always had a strong creative streak, and dreams of one day working as a pastry chef.
0:09:45 > 0:09:49He's decided to make a smoked bacon and kale quiche.
0:09:49 > 0:09:50I think there's loads of time...
0:09:50 > 0:09:53- You're very Zen. - Yeah. I am very Zen today.
0:09:53 > 0:09:55Just...careful of the arms.
0:09:57 > 0:10:02After just 12 minutes in the oven, the danger of pastry shrinking and bubbling is eliminated.
0:10:02 > 0:10:08The foil and weights are removed, and the unfilled crust returned to the oven to brown.
0:10:08 > 0:10:11I'm just waiting for it to be absolutely baked blind
0:10:11 > 0:10:14to the point where there's no sort of little bits left that are
0:10:14 > 0:10:16slightly undercooked.
0:10:17 > 0:10:21It's looking good - I just want to make sure the base is absolutely cooked through.
0:10:21 > 0:10:26It's feeling nice and firm at the moment but I just want to give it a couple of minutes to crisp up a bit.
0:10:26 > 0:10:30Rotating the case will ensure it is baked evenly.
0:10:30 > 0:10:35This is looking dry enough to take my filling now, hopefully.
0:10:35 > 0:10:40If it isn't crisp throughout, the wet filling could seep into the crust and dampen it.
0:10:40 > 0:10:42- So you're the youngest baker in the tournament?- I am.
0:10:42 > 0:10:47- So you think you can give a few of these old-timers a run for their money?- I hope so.
0:10:47 > 0:10:50Jason has only been baking for seven years, and hopes to take his baking
0:10:50 > 0:10:54to a more professional level by taking part in the bake off.
0:10:54 > 0:10:58He's gone for an Asian-inspired salmon and pak choi quiche.
0:10:58 > 0:11:01I was looking for something different and I thought of sesame seeds -
0:11:01 > 0:11:05and then sesame seeds led to salmon and pak choi.
0:11:05 > 0:11:08So I said, yeah, I'm sure they'll like it.
0:11:08 > 0:11:11Bakers, you're halfway through your quiche challenge.
0:11:11 > 0:11:13You've got one hour to go.
0:11:15 > 0:11:19The final stage is to fill and bake their quiches.
0:11:19 > 0:11:23It's like a swamp... That's a big swamp of quiche!
0:11:26 > 0:11:30Eggs are used in the quiche's filling, as they have a unique protein composition
0:11:30 > 0:11:33that starts out as liquid, and rapidly develops a structure
0:11:33 > 0:11:37that supports the other ingredients when heated.
0:11:37 > 0:11:40Jo, what's going on? It's all going on...
0:11:40 > 0:11:42I've made a caramelised onion
0:11:42 > 0:11:45with Gruyere cheese and thyme quiche.
0:11:45 > 0:11:50You be very careful to not go over the edges, because it will stick and you won't get it out.
0:11:50 > 0:11:53Now, have you baked that blind?
0:11:53 > 0:11:54I have baked it blind, yeah.
0:11:54 > 0:11:56- It is a little bit pale.- Right, OK.
0:11:56 > 0:12:02When you're baking blind, the whole idea is to cook the pastry and to lightly brown the pastry -
0:12:02 > 0:12:06it's not to do any more browning because you're cooking that at a slightly lower temperature.
0:12:06 > 0:12:08That is a little bit light to start with.
0:12:08 > 0:12:11Watch your edges, I'm worried about those now.
0:12:11 > 0:12:12- Steady hand!- Steady hands.
0:12:13 > 0:12:18Only 40 minutes left, and most of the bakers are putting their filled quiches in the oven.
0:12:22 > 0:12:24- Whose quiche have you got your eye on?- Mary-Anne's.
0:12:24 > 0:12:28I've got her... If I was a betting woman, she's my winner.
0:12:28 > 0:12:31Everything she bakes, I actually want to eat.
0:12:31 > 0:12:35I've just gone over there and eaten half of her ingredients, so...
0:12:35 > 0:12:37If you could eat some more, then...
0:12:41 > 0:12:4235 minutes on the clock.
0:12:42 > 0:12:46- We haven't quite got 35 minutes. - What, you don't have time?
0:12:46 > 0:12:48- We'll see how it goes. - How much time have we got?
0:12:48 > 0:12:51I don't know, about half an hour.
0:12:51 > 0:12:53Now, don't fail!
0:12:54 > 0:12:57But Rob is still blind baking.
0:12:58 > 0:13:02- Rob, what are you doing? - I was chilling out with the pastry too much.
0:13:02 > 0:13:05What's going on in the oven? Your pastry's cooking?
0:13:05 > 0:13:09- Yeah.- Turn your oven up. - I've turned it up a bit.
0:13:09 > 0:13:12- Well, good luck, Rob.- Cheers. I know you're pushed for time.
0:13:16 > 0:13:20I often feel like a schoolteacher with Rob. I feel every now and again
0:13:20 > 0:13:23he needs a slap on the wrist and say, "Now, you MUST do better."
0:13:23 > 0:13:26He had two hours - everybody else has managed to do it. Just get it done!
0:13:26 > 0:13:28Stop messing around and get it in the oven.
0:13:28 > 0:13:32He's quite sure of himself, but he IS behind,
0:13:32 > 0:13:35and I don't know whether it's going to get finished.
0:13:38 > 0:13:42Whether it's a savoury Lorraine, a tangy lemon or a sweet cherry, we all love our tarts.
0:13:42 > 0:13:45But one legendary British king liked them so much,
0:13:45 > 0:13:48he had a separate kitchen built in order to produce them.
0:13:51 > 0:13:54The magnificent 16th-century palace of Hampton Court
0:13:54 > 0:14:00has been home to some of our most celebrated kings and queens, including a certain Henry VIII.
0:14:03 > 0:14:06He may be famous for six wives and a penchant for beheadings,
0:14:06 > 0:14:10but Henry had another passion which transformed Hampton Court
0:14:10 > 0:14:14into a Tudor baking factory - his love of tarts.
0:14:14 > 0:14:16Henry VIII had an impressive appetite.
0:14:16 > 0:14:18We know this because we have his suits of armour.
0:14:18 > 0:14:20His early ones, he has a 34-inch waist
0:14:20 > 0:14:24with really broad shoulders - the guy is a real athlete.
0:14:24 > 0:14:27His last suit of armour, 54-inch waist - he's really gone to seed.
0:14:29 > 0:14:32With a passion for food and a court of 600 to feed,
0:14:32 > 0:14:35when Henry VIII took over the palace in 1529,
0:14:35 > 0:14:39he set about expanding the kitchens.
0:14:39 > 0:14:41They soon covered an acre of land
0:14:41 > 0:14:45and consisted of 55 rooms that were staffed by 200 cooks.
0:14:45 > 0:14:48One of the kitchen's busiest departments
0:14:48 > 0:14:52was built specifically to cater for the king's favourite dish.
0:14:52 > 0:14:55The pastry is doing nothing but make pastry.
0:14:55 > 0:14:58They're stood there rolling, mixing, kneading all day long
0:14:58 > 0:15:01to produce what could be 300-400 tarts and pies a day.
0:15:01 > 0:15:05When the kitchen's in full swing, you're going to need massive amounts of ingredients -
0:15:05 > 0:15:10barrel loads of butter, tons of flour, huge amounts coming in here day after day.
0:15:10 > 0:15:13As well as the pastry room, a confectionary kitchen was built
0:15:13 > 0:15:18to whip up huge batches of fillings for hundreds of sweet tarts.
0:15:18 > 0:15:23Tarts were seen as delicacies in the 16th century, and regarded as a dish of status.
0:15:23 > 0:15:25They were difficult and delicate to make,
0:15:25 > 0:15:29but they also presented a chance to showcase the finest ingredients.
0:15:31 > 0:15:34A popular Tudor recipe was a rich strawberry tart,
0:15:34 > 0:15:38which demanded the cook to squeeze the juice from the fresh fruit by hand.
0:15:38 > 0:15:41Serving seeds to the king could have cost you your head.
0:15:41 > 0:15:44When you're a Tudor king, it's all about the ingredients.
0:15:44 > 0:15:48The best of British is going to be on the table, but it's all about food miles.
0:15:48 > 0:15:51You can bring it all together in a tart.
0:15:51 > 0:15:54Lovely British strawberries, but then flavoured with Persian sugar
0:15:54 > 0:15:57and a hint of ginger from the Orient.
0:15:57 > 0:16:02It wasn't just the opulent, luxurious tarts the king is thought to have enjoyed -
0:16:02 > 0:16:06legend said his favourite was a very small, sweet, simple cheese tart
0:16:06 > 0:16:08called a Maid of Honour.
0:16:08 > 0:16:11King Henry is supposed to have happened upon Queen Anne,
0:16:11 > 0:16:15with ladies in waiting, and they were eating tarts from a silver dish.
0:16:15 > 0:16:18He tried one and it was so good that he wanted no-one else to have it,
0:16:18 > 0:16:21and so the recipe was locked up in an iron box.
0:16:21 > 0:16:24Another version of this story is that it wasn't the recipe
0:16:24 > 0:16:27they locked away, it was the maid who knew how to make them.
0:16:38 > 0:16:4020 minutes to go in the signature bake.
0:16:42 > 0:16:46We're at the waiting in anticipation stage,
0:16:46 > 0:16:50and fidgeting and hoping that it works stage...
0:16:52 > 0:16:55My quiche is in the oven,
0:16:55 > 0:16:58but I had it on the wrong setting on the oven,
0:16:58 > 0:17:01so it was in there for about half an hour not cooking at all.
0:17:03 > 0:17:05Mum-of-three Yasmin bakes daily for her family
0:17:05 > 0:17:11and is still hoping there's time for her smoked haddock and watercress quiche to turn out as planned.
0:17:11 > 0:17:13It looks nice, just not set really,
0:17:13 > 0:17:16but I'm concerned because it was in the oven
0:17:16 > 0:17:20for about half an hour with all that liquid just sitting on the pastry.
0:17:20 > 0:17:23So I could get the soggy bottom...
0:17:23 > 0:17:25We'll just have to wait.
0:17:27 > 0:17:31That's ten-minute call, ten minutes to get your quiches turned out,
0:17:31 > 0:17:35put on the end of your workstations and presented ready - face-up, please, Rob!
0:17:40 > 0:17:42Smells really good. Mmm.
0:17:44 > 0:17:46It's a little browned on one side, but hey,
0:17:46 > 0:17:51you can't have everything - but it should hopefully taste very good.
0:17:51 > 0:17:53Ah.
0:17:53 > 0:17:58No, it's not going to come off the bottom tin.
0:17:58 > 0:18:00Ah, nightmare.
0:18:06 > 0:18:09I'm really pleased with the overall effect - spot on, I think.
0:18:16 > 0:18:18Happy with that.
0:18:22 > 0:18:24I'm quite pleased with it. It looks OK.
0:18:24 > 0:18:26We'll know when we taste it.
0:18:26 > 0:18:30It's like anything, it doesn't matter what it looks like, to some extent -
0:18:30 > 0:18:33if it doesn't taste nice then it's a fail. So...
0:18:36 > 0:18:39I don't know how set it is in the middle - that's the only thing.
0:18:39 > 0:18:43- How long we got?- Three minutes. - Three? BLEEP.
0:18:46 > 0:18:49I did make a conscious effort to make my quiche look nice -
0:18:49 > 0:18:52hopefully the judges will be impressed.
0:18:53 > 0:18:57Bakers, your time is up.
0:18:57 > 0:18:59Yeah, it was a bit down to the wire!
0:19:24 > 0:19:28- Hello, Ian!- Hello! - This looks...it looks tempting.
0:19:31 > 0:19:34There's a lot going on in here. The texture of it is excellent.
0:19:34 > 0:19:39What we haven't done is turned it upside down to see how the bottom is.
0:19:39 > 0:19:45- Excellent. Not good, excellent. - Relief.- That's perfect. - It's got a good base. Good colour.
0:19:49 > 0:19:52For me, this is just too sweet.
0:19:52 > 0:19:57It's a very unusual thing to put a sweetened coconut in with the crab.
0:19:57 > 0:20:00- I've totally lost the crab.- OK.
0:20:00 > 0:20:03What you've got is a very mild Thai meal inside that.
0:20:03 > 0:20:09As a quiche...do you know what, I'm in that situation where I don't know whether I like it.
0:20:13 > 0:20:16Janet, it needed a little more cooking.
0:20:16 > 0:20:17Nightmare, I'm sorry about that.
0:20:17 > 0:20:20The pastry is absolutely delicious.
0:20:20 > 0:20:21Thank you.
0:20:25 > 0:20:28That's tasting really rather good. The dill comes through
0:20:28 > 0:20:30in the pastry and I think it goes very well.
0:20:30 > 0:20:32It doesn't look anything special
0:20:32 > 0:20:35- but it certainly tastes very special.- Thank you.
0:20:38 > 0:20:40- I'm afraid I'm not mad about it. - Doesn't work for me.
0:20:40 > 0:20:43Pesto is designed to be an accompaniment -
0:20:43 > 0:20:45it's too much, it's too much in a quiche.
0:20:47 > 0:20:49Hello, Yasmin...
0:20:49 > 0:20:51Yasmin's mistake with her oven settings
0:20:51 > 0:20:54means she's unsure whether her quiche has baked properly.
0:20:54 > 0:20:55It's got a great colour.
0:20:55 > 0:20:59It looks very good. Not a soggy bottom.
0:20:59 > 0:21:03- I'm just going to turn it over to have a...- See the bottom.
0:21:03 > 0:21:06It's all right! But it needed just a little bit longer cooking -
0:21:06 > 0:21:09in the middle here, it just needs to be slightly more set.
0:21:09 > 0:21:11Yeah.
0:21:14 > 0:21:16- You got it in the oven in the end. - I did, yeah.
0:21:16 > 0:21:18The kale does nothing for me.
0:21:18 > 0:21:22You can't taste the kale - but that pastry is superb. Very, very good.
0:21:24 > 0:21:25It looks a mess.
0:21:25 > 0:21:27- Really?- Yeah.- OK.
0:21:27 > 0:21:29The actual bake. It's a bit pale.
0:21:29 > 0:21:31It doesn't tempt me to eat it.
0:21:31 > 0:21:34But once I get going, it's jolly good.
0:21:35 > 0:21:36- Well...- There we go.
0:21:36 > 0:21:41Doesn't that look different? Lovely and brown round the outside.
0:21:41 > 0:21:43- Shall we dare to have a look underneath?- No, I think...
0:21:43 > 0:21:46We like to have a look underneath, don't we?
0:21:46 > 0:21:49- Oh, dear.- That is a soggy bottom.
0:21:49 > 0:21:53- Soggy bottom. - That's one wet bottom, that one!
0:21:54 > 0:21:58It looks unappetising.
0:21:58 > 0:22:04- Mmm.- The pastry's OK but it needs more colour. It's very dry.
0:22:04 > 0:22:05It tastes really lovely.
0:22:05 > 0:22:08- Oh, thank you. - But it just doesn't look it.
0:22:12 > 0:22:13Looks great.
0:22:13 > 0:22:16There's a lot of stuff in there, I can see that.
0:22:16 > 0:22:20You've done well with the custard part - not a bubble, it's just set.
0:22:20 > 0:22:22The salmon flavour is spectacular.
0:22:22 > 0:22:25I am getting some great flavours coming through.
0:22:25 > 0:22:26Thank you very much.
0:22:26 > 0:22:30Jason and Ian have really impressed the judges,
0:22:30 > 0:22:36but going into round two, Joanne, Mary-Anne and last week's star baker Holly
0:22:36 > 0:22:41must up their game if they're going to stand a chance of staying in the bake off.
0:22:42 > 0:22:46They hated it! So that's not good!
0:22:46 > 0:22:50I'm not sure what they meant when they said it was quite different.
0:22:50 > 0:22:55I mean, it has cheese in, it's got eggs in, it has a pastry crust - voila quiche!
0:23:00 > 0:23:03From the flamboyance and creativity of the signature bake,
0:23:03 > 0:23:08the second challenge is by contrast tightly-controlled and a complete surprise.
0:23:08 > 0:23:12Now comes the technical bake.
0:23:12 > 0:23:17So, deep breath, what we're going to be asking you to do
0:23:17 > 0:23:23is a tarte au citron, according to a Mary Berry recipe - so no pressure.
0:23:23 > 0:23:26Honestly, no pressure. You can breath out now. Breathe!
0:23:26 > 0:23:30Now, the technical challenge is judged blind, so we're going to be
0:23:30 > 0:23:33asking Paul and Mary, please, to vacate the tent.
0:23:33 > 0:23:38OK, you have 1.5 hours to complete this challenge.
0:23:38 > 0:23:42On your marks, get set, bake.
0:23:43 > 0:23:46Each baker has been given exactly the same list of ingredients
0:23:46 > 0:23:51and a basic recipe to create the perfect tarte au citron or lemon tart.
0:23:51 > 0:23:54- You made one of these before? - I haven't, actually.
0:23:54 > 0:23:57Never. I do like it but I'm a bit scared of sweet pastry,
0:23:57 > 0:23:59but I'll just mess it up big time...
0:23:59 > 0:24:04- There's a lot of fear coming through there.- It's making Mary's lemon tart for Mary.
0:24:04 > 0:24:08The technical challenge is unique, allowing the judges to directly compare the bakers' abilities.
0:24:08 > 0:24:13The best thing about blind judging is that you judge the product in front of you, not the person.
0:24:13 > 0:24:17I think sometimes when we're judging, we can think back of what's just happened,
0:24:17 > 0:24:20and we think "Maybe we should give them that extra chance."
0:24:20 > 0:24:24To be honest, when it comes to blind bake, nobody gets an extra chance.
0:24:24 > 0:24:28With minimal instructions, they must use all their baking knowledge
0:24:28 > 0:24:30to interpret the recipe correctly
0:24:30 > 0:24:33and deliver a perfect result to the judging table.
0:24:33 > 0:24:36Tarte au citron, then, Mary!
0:24:36 > 0:24:39- Lemon tart.- Lemon tart.
0:24:39 > 0:24:42- Can I have a look?- You can.
0:24:42 > 0:24:44To me, it's a piece de resistance.
0:24:44 > 0:24:48It's got to have that wafer-thin pastry, lovely and crisp underneath.
0:24:48 > 0:24:50Shouldn't have a bubble in it.
0:24:50 > 0:24:55That is absolutely beautiful.
0:24:55 > 0:24:59The first job for the bakers is to create the sweet crust pastry.
0:24:59 > 0:25:02It's kind of like a sweet version of the shortcrust
0:25:02 > 0:25:06that we did before for the quiche, so I'm relatively familiar with it.
0:25:06 > 0:25:09Sweet crust however contains sugar, which slows down
0:25:09 > 0:25:11the formation of gluten strands,
0:25:11 > 0:25:15creating a pastry that's delicate and hard to work with.
0:25:15 > 0:25:18The recipe the bakers are following does not specify
0:25:18 > 0:25:22how the pastry should be mixed or what the consistency should be when rolled.
0:25:22 > 0:25:27I disagree strongly with the use of a lot of machines when preparing pastry.
0:25:27 > 0:25:31I think it's crucial that you learn what the dough or paste should feel like.
0:25:31 > 0:25:36If you can do it by hand, by rubbing the butter within your flour, add your egg,
0:25:36 > 0:25:42knead it just enough so the gluten binds that paste together - that will make a fantastic pastry.
0:25:42 > 0:25:44Oh, it's just so soft.
0:25:44 > 0:25:50A soft, oily pastry is caused by the butter being too warm when mixed with the dry ingredients.
0:25:50 > 0:25:52A bit like bill-stickers' paste, isn't it?
0:25:52 > 0:25:56Can always add a bit of flour, soak it all up, and hope for the best.
0:25:56 > 0:25:57Just very annoying.
0:25:57 > 0:26:01Adding extra flour can make the pastry tough.
0:26:01 > 0:26:04It should be chilled in a freezer for a few minutes to solidify the butter,
0:26:04 > 0:26:08- making it easier to roll and line the tin. - Trying to be optimistic.
0:26:10 > 0:26:13Criticised for her pastry in the signature bake,
0:26:13 > 0:26:16Jo needs to make sure it is perfect this time around.
0:26:16 > 0:26:21The pressure's definitely on. I'm trying to forget what happened last time and just concentrating on this.
0:26:21 > 0:26:27Back home in Essex, Joanne bakes up to ten times a week for her friends and family.
0:26:27 > 0:26:31- I'm just going to have to patch this.- But early on, she's already facing problems with her casing.
0:26:31 > 0:26:35I didn't realise how temperamental pastry is.
0:26:35 > 0:26:40I kept some trimmings and I've just made a little extra wall on it so hopefully that will rescue it.
0:26:41 > 0:26:43I love tarte au citron.
0:26:43 > 0:26:44So have you made loads before?
0:26:44 > 0:26:49- I haven't made loads and I don't normally make it with quite such a soft pastry.- Right.
0:26:49 > 0:26:51- So it could be interesting.- Right.
0:26:51 > 0:26:55# A fugitive running... #
0:26:55 > 0:26:59Ben was taught to cook by his grandmother, who has passed on her passion for baking.
0:26:59 > 0:27:02# ..Fallen from grace... #
0:27:05 > 0:27:08I was always taught a shortcrust pastry should be very, very pale,
0:27:08 > 0:27:11which is what I'd got today and I was very happy with it.
0:27:11 > 0:27:14So to be told that it's not coloured enough was a bit of a like, oh...
0:27:14 > 0:27:19But there's no point in arguing about it, and I'll take that and move that through into this.
0:27:19 > 0:27:23With pastry cases lined, it's time for the blind bake.
0:27:23 > 0:27:29As with the quiches, Mary and Paul will be looking for perfectly golden and crisp pastry cases.
0:27:29 > 0:27:34Because it's all in the pastry and the crunch, and it looks all right but, God, who knows?!
0:27:34 > 0:27:37There's a little crack in the bottom of my case, you know.
0:27:37 > 0:27:40My plan is just to make a tiny little bit more pastry to fill in that gap.
0:27:40 > 0:27:43Hey, hey, hey. Yeah.
0:27:43 > 0:27:45Oh, no.
0:27:45 > 0:27:49- Are we facing the collapse of the pastry wall?- Yep. We are.
0:27:49 > 0:27:52I've never had it collapse on me or anything before.
0:27:52 > 0:27:55I'm really fed up that I'm making silly mistakes and I don't know why.
0:27:55 > 0:28:01And I really thought I was going to be all right with the pastry, but...we will see.
0:28:01 > 0:28:0445 minutes to go.
0:28:04 > 0:28:09With the pastries blind baking, the next task is to make the lemon filling.
0:28:09 > 0:28:13The filling is flavoured with an equal amount of sugar to lemon juice.
0:28:13 > 0:28:17I think wishy-washy lemon's not worth having, you know, I think
0:28:17 > 0:28:20if you have something lemony, it's got to be really sharp,
0:28:20 > 0:28:22so it sort of gets all your jaws going, you know.
0:28:22 > 0:28:26The cases need to be filled right to the top.
0:28:26 > 0:28:32Pouring the custard filling into the case while it's already in the oven helps prevent spilling.
0:28:33 > 0:28:36Any leaked liquid will burn the crust during baking.
0:28:39 > 0:28:43I've never made anything like this before, never made any flat, fine, fiddly tart thing.
0:28:43 > 0:28:44It's not in my nature.
0:28:44 > 0:28:46I'm actually enjoying this quite a lot.
0:28:50 > 0:28:53The final stumbling block for our bakers
0:28:53 > 0:28:55is when to take their tarts out of the oven.
0:28:59 > 0:29:03I'm probably going to give it just another couple of minutes to make sure it's all right.
0:29:03 > 0:29:06Take it out too soon and it won't set properly -
0:29:06 > 0:29:09something Janet is all too aware of.
0:29:09 > 0:29:13The quiche was not cooked totally in the middle, which was a bit of a downer.
0:29:13 > 0:29:16So I think I'll need to leave it as long as I possibly can.
0:29:16 > 0:29:20Leave it in too long and they risk boiling the filling,
0:29:20 > 0:29:24which will result in a cracked top and air bubbles in the mixture.
0:29:24 > 0:29:28I've kind of based it on a similar tart I've done before with custard.
0:29:28 > 0:29:31You take it out when there's just a little bit of wobble in the middle,
0:29:31 > 0:29:35so I've applied that principle, and fingers crossed it'll work.
0:29:35 > 0:29:37In the lap of the gods now.
0:29:37 > 0:29:41I think everyone's just hoping, more than actually knowing
0:29:41 > 0:29:45that it's going to go right - including myself.
0:29:45 > 0:29:48Bakers, lemon tarts wait for no man nor woman.
0:29:48 > 0:29:51You have three minutes left, please.
0:29:51 > 0:29:54Better or worse, out you come.
0:29:54 > 0:29:57And you needn't start exploding either.
0:29:57 > 0:30:00Please, please!
0:30:00 > 0:30:03Moment of truth. As it stands now it looks OK.
0:30:03 > 0:30:09If there's any time for trimming off the mess that's baked on the outside of the case, then I'll be happier.
0:30:09 > 0:30:11I don't think it's a disaster.
0:30:11 > 0:30:14It doesn't look like a disaster, because at least it's not runny.
0:30:14 > 0:30:16I hope it's enough to get me through.
0:30:16 > 0:30:22I like a really lemony tarte au citron so when it comes to the taste, we'll see what they think.
0:30:24 > 0:30:26I'm hoping that will be rescued.
0:30:26 > 0:30:31If it was at home it'd be good enough, but it might not be good enough for the judges.
0:30:31 > 0:30:33So we will see.
0:30:33 > 0:30:36OK, that's tart termination time. That's your lot!
0:30:40 > 0:30:44The judging for the technical bake is different to the other challenges,
0:30:44 > 0:30:46as Paul and Mary have not watched the bakers working.
0:30:46 > 0:30:53This means they will rank them from best to worst without knowing which tart belongs to which baker.
0:30:55 > 0:30:57Good gracious.
0:30:57 > 0:31:0011 really lovely tartes au citron.
0:31:00 > 0:31:03They're all of a jolly good standard.
0:31:03 > 0:31:06Come on, let's get stuck in.
0:31:06 > 0:31:08It's a bit thick on the pastry.
0:31:11 > 0:31:14Tastes good, but you expect that - it's a Mary Berry recipe!
0:31:14 > 0:31:17LAUGHTER This one looks a little bit darker.
0:31:17 > 0:31:19There's a crack in the top of this one.
0:31:19 > 0:31:22It is slightly over-baked.
0:31:22 > 0:31:24A thinner pastry on this one.
0:31:24 > 0:31:29I think that the blind bake wasn't long enough, and that's been boiled.
0:31:29 > 0:31:31Nice to have thin pastry, though.
0:31:31 > 0:31:34- This one looks like a patchwork quilt.- Good bake.- What's that?
0:31:34 > 0:31:38That's the join in the pastry. It's folded in the corner here.
0:31:38 > 0:31:42When you line the bottom of a tin, you've got to press it to the side all the way around.
0:31:42 > 0:31:48This hasn't been pressed enough so you've doubled up, so it's got a thick rim all the way around it.
0:31:48 > 0:31:51It's a disaster the way that's been lined. This one looks good.
0:31:52 > 0:31:56Thin crust... It is not shrinking away from the side.
0:31:56 > 0:31:58The filling is beautifully creamy.
0:31:58 > 0:32:03- Now this next one has definitely been overdone.- Absolutely.
0:32:03 > 0:32:07It's shrinking away from the sides and has been in the oven too long.
0:32:07 > 0:32:10The pastry lining on this looks quite neat.
0:32:10 > 0:32:13- It's a good bake.- Very good bake. - The base is excellent.
0:32:13 > 0:32:17And also a good ratio between the pastry and the amount of filling.
0:32:17 > 0:32:21Yeah, that's nice, that one. This one looks impressive.
0:32:22 > 0:32:23It's a lovely pastry.
0:32:23 > 0:32:27Slightly thicker pastry on the bottom. The topping's lovely,
0:32:27 > 0:32:31but the pastry underneath is not crisp.
0:32:31 > 0:32:35- It needed a bit longer on the blind bake.- Nice finish of pastry there.
0:32:35 > 0:32:37- It's nice and neat, isn't it?- Yes.
0:32:37 > 0:32:39Good ratio of filling to base.
0:32:39 > 0:32:44Lovely and crisp underneath that one. And we come to the last one.
0:32:45 > 0:32:48Very nice short pastry.
0:32:50 > 0:32:56Paul and Mary must now decide which baker showed the best technical ability with their tart.
0:32:56 > 0:32:58We'll start with the lowest...
0:32:58 > 0:33:01- which is...- This person.
0:33:01 > 0:33:02Simon.
0:33:02 > 0:33:06Slightly overdone. Pastry's a bit of a mess.
0:33:07 > 0:33:09And in tenth place, we have...
0:33:09 > 0:33:12- this person.- It's me.
0:33:12 > 0:33:15That's you, Jo. It was a bit of a disaster.
0:33:16 > 0:33:21Mary-Anne has had yet another bad round, finishing ninth, followed by Janet in eighth...
0:33:21 > 0:33:23Oh, not again.
0:33:23 > 0:33:25..Urvashi in seventh...
0:33:25 > 0:33:28- Me.- ..and Yasmin in sixth.
0:33:28 > 0:33:31Rob finishes a good day in fifth, and after being in the bottom two
0:33:31 > 0:33:37with her quiche, Holly's fourth place gives her some breathing room going into the final day.
0:33:37 > 0:33:40- And in third place...- Hello!
0:33:40 > 0:33:42Jason, what a pretty decoration you've put on.
0:33:42 > 0:33:44In second place...
0:33:44 > 0:33:46is this one.
0:33:46 > 0:33:48That's a nice lemon tart.
0:33:48 > 0:33:50And the winner is...
0:33:50 > 0:33:51Ben.
0:33:51 > 0:33:53It is nigh perfect.
0:33:56 > 0:33:59'I'm shocked, I'm shocked.'
0:33:59 > 0:34:01I was seriously not expecting that.
0:34:01 > 0:34:06I'd quite happily run and jump around and scream and shout, but I'm a bit too reserved for that,
0:34:06 > 0:34:10unless I've got a spotlight on me. But I've got to nail it tomorrow
0:34:10 > 0:34:12because I think people will be watching now.
0:34:12 > 0:34:15'To be at the top of the pile today feels great.'
0:34:15 > 0:34:18I don't let it go to my head, but I am going to bask in it
0:34:18 > 0:34:22for the time that it is, and hopefully continue to do well.
0:34:23 > 0:34:25'I am disappointed.'
0:34:25 > 0:34:30I did expect to come bottom, especially when I put the tart down next to everyone else's.
0:34:30 > 0:34:34But tomorrow's another day so, yeah, come out fighting, same as usual.
0:34:34 > 0:34:37'I really don't know what went wrong today.'
0:34:37 > 0:34:40I just think I made silly mistakes, really, all day.
0:34:40 > 0:34:43'The boys will be really disappointed.'
0:34:43 > 0:34:46Actually, that was what was going through my mind at the end of it.
0:34:46 > 0:34:50I was just thinking, "Oh, God, I've let everyone down."
0:35:00 > 0:35:04It's the final day in the second round of the bake off.
0:35:04 > 0:35:08This is the last chance the bakers have to impress Paul and Mary,
0:35:08 > 0:35:11and for one of them to avoid being sent home.
0:35:14 > 0:35:16If we look over the two challenges yesterday,
0:35:16 > 0:35:19who's in trouble and needs to pull out all the stops today?
0:35:19 > 0:35:23- Simon. Simon's quiche - the flavours were good...- Yes.
0:35:23 > 0:35:27..but the reason why he's put in the danger zone is because he came bottom
0:35:27 > 0:35:29and he burnt the whole lemon tart.
0:35:29 > 0:35:31That's why he's in the position he is now.
0:35:31 > 0:35:35Mary-Anne, she was the only one who did the suet crust for her quiche,
0:35:35 > 0:35:38- but it wasn't done in the middle. It fell apart.- It was a raw bottom.
0:35:38 > 0:35:41She's got the knowledge there, but her work is clumsy.
0:35:41 > 0:35:43Jo is another one.
0:35:43 > 0:35:47Which is a surprise - she had such a great first week.
0:35:47 > 0:35:49But when you're looking at the quiche...
0:35:49 > 0:35:51- It was anaemic.- It looked insipid.
0:35:51 > 0:35:53It didn't hit me - "Wow, I want to tuck into that."
0:35:53 > 0:35:56She's got to really pick her game up for this one.
0:35:57 > 0:36:00Bakers, this is your final bake.
0:36:00 > 0:36:04It's your chance to really show off and show the judges
0:36:04 > 0:36:11what you can do. And I have to say, Paul and Mary are expecting nothing less than pastry miracles.
0:36:11 > 0:36:15What we're looking for is a selection of miniature, sweet tarts.
0:36:15 > 0:36:18The pastry's got to be super thin and well-baked
0:36:18 > 0:36:25and we're looking for a batch of 24. We're looking for consistency across that number, so no pressure(!)
0:36:25 > 0:36:30And of course we will be saying goodbye to one of you at the end of today, so all
0:36:30 > 0:36:35that remains is for you to put in a blinding performance. Good luck!
0:36:37 > 0:36:41'The final showstopper bake is the most demanding pastry challenge the bakers have faced,
0:36:41 > 0:36:47'as it combines baking intricate tarts in bulk, where one small mistake will stand out.'
0:36:48 > 0:36:53Make sure I use the right thing - that would be great, wouldn't it, all the wrong stuff(?)
0:36:53 > 0:36:56Paul and Mary want to see two dozen intricate tarts
0:36:56 > 0:36:59showcasing two flavour combinations AND decorative skills.
0:36:59 > 0:37:04Each tart must be exactly the same in size, taste and appearance.
0:37:05 > 0:37:10These little showstopper tarts are really quite difficult
0:37:10 > 0:37:15- for the bakers because they're not used to doing large quantities. - It's consistency.
0:37:15 > 0:37:20Consistency not only in their pastry and their rolling out, but consistency in their bake.
0:37:21 > 0:37:24I'm just about to roll out...
0:37:24 > 0:37:27and to start lining my pastry cases.
0:37:27 > 0:37:31I've put it in clingfilm for a couple of reasons - one, to stop me
0:37:31 > 0:37:36touching the pastry quite as much as I need to, and to stop me adding
0:37:36 > 0:37:39more flour to the mixture...
0:37:39 > 0:37:41so keeping it nice and short.
0:37:41 > 0:37:46And also I find it lets you get it a little bit thinner as well,
0:37:46 > 0:37:49which is important for this challenge.
0:37:49 > 0:37:52I just want to get the pastry right today.
0:37:52 > 0:37:55I just want to make sure it's all perfect today.
0:37:55 > 0:37:58Having been in the bottom two in the signature and technical bakes,
0:37:58 > 0:38:02Joanne knows everything rests on how she performs today.
0:38:02 > 0:38:05She's making raspberry and mascarpone tarts with
0:38:05 > 0:38:10a lemon and almond pastry and honey and almond tarts with a sweet crust.
0:38:10 > 0:38:13It doesn't matter how good your fillings are,
0:38:13 > 0:38:16without the pastry being good, you know, that's the whole
0:38:16 > 0:38:18essence of a tart, really, isn't it?
0:38:18 > 0:38:22As they are making smaller, more intricate bakes,
0:38:22 > 0:38:27every aspect of the process needs to be precisely executed.
0:38:27 > 0:38:31Tiny little tarts, big hands - not necessarily a good combination.
0:38:31 > 0:38:34So I do find them a little bit fiddly.
0:38:34 > 0:38:37How long have we got? I keep losing track of time.
0:38:37 > 0:38:40Time goes so terribly fast when you're trying to get on with stuff.
0:38:41 > 0:38:45Janet has opted for two quite traditional tart recipes.
0:38:45 > 0:38:51The first is red fruits with lemon mascarpone and the second, chocolate ganache and cherries.
0:38:51 > 0:38:54It's straightforward, but done well, it tastes fantastic.
0:38:54 > 0:38:59I hope they're nice flavours, and visually I wanted something that looked pretty.
0:38:59 > 0:39:04The essence of miniature tarts is little ones need to be a feast for the eyes as well for the taste.
0:39:10 > 0:39:13It's easier to push pastry in with another bit of pastry, and I know
0:39:13 > 0:39:17Paul's got a real thing about having rounded corners,
0:39:17 > 0:39:20so I'm trying to get my corners as sharp as possible.
0:39:20 > 0:39:23With tins lined, it's time for the blind bake.
0:39:25 > 0:39:26Hot rice bags!
0:39:26 > 0:39:30You shouldn't use greaseproof paper, because it leaves marks...
0:39:30 > 0:39:34on your pastry, so if you use clingfilm bags and as long as
0:39:34 > 0:39:38bake at a low enough temperature, you won't get the marks.
0:39:38 > 0:39:41- Is life too short to be making hot rice bags?- I did think that as I was doing it.
0:39:41 > 0:39:47I thought it doesn't matter, but it matters to Paul and it matters to Mary, so it matters to me.
0:39:47 > 0:39:51Hoping to hold onto her title of star baker,
0:39:51 > 0:39:56Holly's making milk chocolate and pistachio tarts and her husband's favourite, trifle tarts.
0:39:56 > 0:39:58Oh, God!
0:39:58 > 0:40:01The pastries go into the oven.
0:40:01 > 0:40:04Timings are crucial with miniature tarts.
0:40:04 > 0:40:08Their size means they bake quickly, and therefore there's much less margin for error.
0:40:08 > 0:40:12In just a minute, they can turn from being underdone to burnt.
0:40:13 > 0:40:16It all looks nice and calm in your kitchen today.
0:40:16 > 0:40:17Yeah, it's not!
0:40:17 > 0:40:21- Can you run through your two tarts?- He's jogging!
0:40:21 > 0:40:24It isn't just baking for Rob, it's like a fitness DVD at the same time.
0:40:24 > 0:40:28Sorry. I am doing a, erm...
0:40:28 > 0:40:30chocolate with fennel and ginger.
0:40:30 > 0:40:32OK.
0:40:32 > 0:40:37Then I'm doing a almond pastry with creme patissiere and poached pear.
0:40:37 > 0:40:40- Are you all right for time? Er...- No! Look at him, he's tight.
0:40:40 > 0:40:44That's the only thing that's going to let me down today, and I really don't want it to.
0:40:44 > 0:40:48You take it to the line every single time.
0:40:48 > 0:40:50Yeah, I know, it's stressful baking.
0:40:50 > 0:40:53Manage your time better, and then you'll be all right, you'll be fine.
0:40:53 > 0:40:54All right.
0:40:57 > 0:40:59Ben has started on his fillings.
0:41:01 > 0:41:04I'm just rubbing inside of the bowl with some lemon juice.
0:41:04 > 0:41:07I'm making some meringue in a minute for the lemon mousse.
0:41:07 > 0:41:09Just by putting lemon juice in there,
0:41:09 > 0:41:14we can get rid of any fat, and hopefully get a nice rise
0:41:14 > 0:41:17into the meringues.
0:41:17 > 0:41:23After coming in last place in the technical bake, Simon has to up his game in this final challenge.
0:41:24 > 0:41:27- Are the family being supportive? - Very, yeah.
0:41:27 > 0:41:30What have they been telling you? What have they been saying?
0:41:30 > 0:41:34"Don't fail, don't lose, and if you do lose, don't come home!"
0:41:35 > 0:41:39He's hoping his 12 passion fruit and ricotta and 12 salted chocolate and
0:41:39 > 0:41:43stem ginger tarts will be enough to keep him in the competition.
0:41:43 > 0:41:46I'm not keen on this salt and chocolate business.
0:41:46 > 0:41:47It is quite daring, actually.
0:41:47 > 0:41:51If he gets that balance right, he could create something magical.
0:41:51 > 0:41:56Because I did quite well yesterday, I'm not really feeling more pressure today.
0:41:56 > 0:41:58I'm just taking it how it comes.
0:41:58 > 0:42:02I'm happy I did well, but I'm not going to sit in it and think, "Hey, that's me done."
0:42:02 > 0:42:08Hoping to build on his success, Jason is making mint chocolate tarts and blueberry Bakewell tarts.
0:42:09 > 0:42:13Jason's recipe doesn't require a blind bake as the frangipane
0:42:13 > 0:42:17and blueberry jam filling is baked at the same time as the pastry.
0:42:17 > 0:42:19I'd love to be named the star baker today!
0:42:19 > 0:42:23Part of being in this competition is to win it. I know for me, anyway.
0:42:25 > 0:42:27It's half way through the showstopper challenge,
0:42:27 > 0:42:30and the blind-bake tart shells are coming out.
0:42:30 > 0:42:34- What's happening, then?- Still a little bit stuck, that's all.
0:42:34 > 0:42:37There it comes. Got it, got it, got it, got it. That was tense.
0:42:37 > 0:42:42- Particularly with you standing there!- The pastry seems to be all right, thank goodness,
0:42:42 > 0:42:45so now I'm just making the fillings for my almond tart.
0:42:49 > 0:42:52They've just caught on the edges a bit. I think I set the oven too high.
0:42:52 > 0:42:56I pipe cream all the way to the edges anyway, so you won't see the edge of the case,
0:42:56 > 0:42:59and I'll have to trim off where I've burnt.
0:42:59 > 0:43:02Not a major drama, but...you know, keep calm, carry on.
0:43:03 > 0:43:06Despite his earlier confidence following the blind bake...
0:43:06 > 0:43:08Grrr!
0:43:08 > 0:43:11..Rob's discovered a problem with his pastry.
0:43:11 > 0:43:14They won't come out.
0:43:14 > 0:43:19The pastry has too much butter in it, and so the whole thing separated,
0:43:19 > 0:43:20but there's nothing I can do now,
0:43:20 > 0:43:24because they're baked, so I can't make another one.
0:43:24 > 0:43:26They're knackered, they're absolutely knackered.
0:43:26 > 0:43:31I'd throw these straight in the bin, but I can't do anything. I'm trying to keep calm.
0:43:34 > 0:43:39Now, you may have thought that the French have the monopoly on fantastic tarts,
0:43:39 > 0:43:45or tartes fantastiques, as they say in France, but one of the world's most famous tarts
0:43:45 > 0:43:48comes from a little town in the middle of the English countryside.
0:43:50 > 0:43:56Bakewell, a tiny, remote town in the Peak District, is home to one of the world's most famous tarts.
0:43:57 > 0:44:00Famous the world over, the Bakewell tart owes its international success
0:44:00 > 0:44:05not to planes, trains or even automobiles,
0:44:05 > 0:44:07but to the humble horse-drawn stagecoach.
0:44:08 > 0:44:12In the early 1800s, they were the only way to travel great distances.
0:44:12 > 0:44:17Towns like Bakewell were put on the map along with their local delicacies.
0:44:17 > 0:44:21The Bakewell tart actually is known locally as a Bakewell pudding.
0:44:21 > 0:44:26It was invented in the Rutland Arms by a Mrs Greaves in about the 1820s.
0:44:28 > 0:44:32The hotel was a popular staging post on the 200-mile route from London to Manchester.
0:44:32 > 0:44:37These stopping points gave the drivers a chance to change their horses and the passengers
0:44:37 > 0:44:40an opportunity to have a good night's sleep and feast on local food.
0:44:42 > 0:44:45The local legend says
0:44:45 > 0:44:48that one day she asked her maid to make a strawberry tart,
0:44:48 > 0:44:50and the maid made a mistake and out came the Bakewell pudding.
0:44:50 > 0:44:52I don't believe that that's true.
0:44:52 > 0:44:58I think Mrs Greaves invented it as a special dish for her guests.
0:44:58 > 0:45:00The Rutland Arms had a major reputation for food.
0:45:00 > 0:45:02It had extremely distinguished guests.
0:45:02 > 0:45:07You've got people like the King of Saxony staying here, you've got Jane Austen.
0:45:07 > 0:45:10It had to be up to the mark in terms of its food and hospitality.
0:45:10 > 0:45:14Charles Dickens was another famous visitor, and he wrote
0:45:14 > 0:45:18about eating a Bakewell pudding, describing it as a local delicacy.
0:45:18 > 0:45:21I think the Bakewell pudding became so famous because of the people who
0:45:21 > 0:45:27endorsed it - the aristocracy, the noblemen who stayed at the hotel, who took it to London.
0:45:27 > 0:45:32They would talk about this and ask their cooks and their caterers to try and replicate this pudding.
0:45:32 > 0:45:35There was fashion in those days, as there is now,
0:45:35 > 0:45:39and when these famous people endorsed this pudding, then everybody wanted to try it.
0:45:39 > 0:45:43Word of the pudding spread far and fast.
0:45:43 > 0:45:47In 1837, a few years after its invention, a similar recipe was
0:45:47 > 0:45:51published in a cookery book 4,000 miles away in America.
0:45:51 > 0:45:57A global baking sensation was born, all made possible by a rickety horse-drawn coach.
0:46:04 > 0:46:07OK, 30 minutes left.
0:46:07 > 0:46:09Just 30 minutes left.
0:46:12 > 0:46:16The bakers begin to fill and dress their tarts.
0:46:16 > 0:46:20These are just slices of apple that I've poached in apple juice
0:46:20 > 0:46:24and sugar, and then when you roll them up,
0:46:24 > 0:46:30they magically turn into little apple rosettes which look fabulous.
0:46:30 > 0:46:33Knowing that she could be in trouble if she doesn't deliver today,
0:46:33 > 0:46:36Mary Anne is once again attempting something out of the ordinary.
0:46:36 > 0:46:40I'm not going to be here again, so I might as well go all out, eh?
0:46:42 > 0:46:47Now, I'm no experienced cook, but this looks like you've cut it pretty fine time-wise.
0:46:47 > 0:46:50Yeah, and I've messed up with the creme patissiere.
0:46:50 > 0:46:54Ah, you've curdled it. Do you think the pressure of it's just got to you?
0:46:54 > 0:46:57I've totally cracked this time.
0:46:58 > 0:47:04Last week, Urvashi was criticised by Mary for using inedible flowers as decoration.
0:47:04 > 0:47:09- I was mortified, so I got out one of Mary's books from the library and it's got...- You swot!
0:47:09 > 0:47:12..a double-page spread of edible flowers. It's great,
0:47:12 > 0:47:15because it's got violas and I started growing violas last year.
0:47:15 > 0:47:18Urvashi wants to stun the judges this week with her strawberry and
0:47:18 > 0:47:23basil tarts and elderflower tarts garnished with homemade honeycomb.
0:47:23 > 0:47:27My girls love watching this, because it is just magic when it all bubbles up...
0:47:27 > 0:47:29- I've never seen honeycomb being made.- Really?
0:47:29 > 0:47:34Honeycomb is made by rapidly boiling butter, sugar and golden syrup.
0:47:34 > 0:47:36It's there, yeah.
0:47:36 > 0:47:41When it reaches 140 degrees Celsius, bicarbonate of soda is added.
0:47:41 > 0:47:43Ah!
0:47:43 > 0:47:44It's like magic.
0:47:44 > 0:47:46- Oh, my God!- Isn't that brilliant?
0:47:46 > 0:47:50Reacting with the hot sugar, bubbles of carbon dioxide form,
0:47:50 > 0:47:53giving the honeycomb its unique structure.
0:47:53 > 0:47:56- I love that. - It's just like bubble magic.
0:47:56 > 0:47:58- That's brilliant.- Isn't it wicked? Hopefully, it will set.
0:48:00 > 0:48:04Ten minutes left, everyone, ten minutes left.
0:48:08 > 0:48:10I am really pushing it for time again.
0:48:13 > 0:48:16Oh... Hello, sailor.
0:48:16 > 0:48:19Look...at that.
0:48:24 > 0:48:26What's happened with the pastry?
0:48:26 > 0:48:30It's burnt. Overall, if I was going to make a bad job of pastry,
0:48:30 > 0:48:33this is pretty much how I'd set out to do it.
0:48:36 > 0:48:38That ganache hasn't thickened up.
0:48:38 > 0:48:42Really disappointed, really disappointed. Quick miffed, really.
0:48:42 > 0:48:44I can't do anything about it.
0:48:50 > 0:48:55I won't be able to turn these ones out, because the pastry won't set.
0:48:55 > 0:48:59so I'm just making them look a tiny, tiny bit better than they do.
0:49:05 > 0:49:08I just have a mantra in my head.
0:49:08 > 0:49:10"You can't get it wrong." So even if you are getting it wrong,
0:49:10 > 0:49:13you've still got a chance to redeem yourself.
0:49:13 > 0:49:15Now I've got two good fillings. Let's see how we get on.
0:49:23 > 0:49:24Back in the game!
0:49:36 > 0:49:40Bakers, leave those tarts alone.
0:49:40 > 0:49:42Your time is officially up.
0:49:56 > 0:50:00The remaining 11 bakers have now done all they can,
0:50:00 > 0:50:02but only ten can make it through and be in with a chance
0:50:02 > 0:50:06of winning the Great British Bake Off.
0:50:06 > 0:50:08Jo, you're up first.
0:50:08 > 0:50:11It's the moment of truth for Joanne, and the last chance
0:50:11 > 0:50:13to convince the judges to keep her in the competition.
0:50:13 > 0:50:16The raspberry ones look fantastic.
0:50:16 > 0:50:17Cooked well.
0:50:17 > 0:50:19Wasn't that nice going through that crisp pastry?
0:50:19 > 0:50:22That's what we're looking for.
0:50:22 > 0:50:23Nice flavours.
0:50:23 > 0:50:26- Thank you.- Then we come to the...her lemon ones.
0:50:26 > 0:50:28Lovely thin pastry there.
0:50:28 > 0:50:31That one melts, it flakes.
0:50:31 > 0:50:33And you've got this lovely runny honey in the bottom.
0:50:33 > 0:50:36The taste of that one is excellent.
0:50:38 > 0:50:41You've got them all very uniform. This is what we were asking you for.
0:50:41 > 0:50:43You've made them like little soldiers.
0:50:43 > 0:50:46The pastry looks a little on the thick side to me.
0:50:46 > 0:50:49It's over baked and too thick. Your fillings are good, your
0:50:49 > 0:50:53piping work is second to none, but again the pastries have let you down.
0:50:57 > 0:51:03- It could be a thing of beauty this, Jason.- I've left you the blueberry, did you notice that?- I did!
0:51:05 > 0:51:07- It's great.- Thank you.
0:51:07 > 0:51:09I like the way you've decorated it as well.
0:51:09 > 0:51:13It's simple but quite arty.
0:51:15 > 0:51:17How pretty those apples look!
0:51:17 > 0:51:21You've just achieved something, to me, that's quite new on the top there.
0:51:21 > 0:51:23The filling is scrummy.
0:51:23 > 0:51:26- They're quite deep and big.- Yeah.
0:51:26 > 0:51:28- You've bitten off more than you can chew, Paul!- Definitely!
0:51:28 > 0:51:31I love the look of them. I adore the way it looks.
0:51:31 > 0:51:34- Thank you.- It is stunning.
0:51:36 > 0:51:40- How pretty do those look! - Don't they?
0:51:40 > 0:51:42Full of style and most attractive.
0:51:42 > 0:51:45But really it's delicious, it's very, very nice.
0:51:45 > 0:51:48That you could put in a decent establishment - to sell.
0:51:48 > 0:51:50Could you, really? Oh, my goodness, thank you.
0:51:50 > 0:51:52Very, very good.
0:51:52 > 0:51:55APPLAUSE I might take a few back tonight.
0:51:55 > 0:51:57Ah, that's really sweet, thank you.
0:51:57 > 0:52:01I said to you, you really should be able to eat
0:52:01 > 0:52:06all the decoration, and haven't you done well!
0:52:06 > 0:52:09Of course, violets, violas are totally edible,
0:52:09 > 0:52:13and they look so pretty, particularly against the yellow.
0:52:16 > 0:52:18What was in this pastry again?
0:52:18 > 0:52:20- Just a straightforward pastry. - Which you burnt.
0:52:20 > 0:52:22- It's very overcooked, Simon. - It is very overcooked, yes.
0:52:22 > 0:52:24I'm getting chocolate.
0:52:24 > 0:52:26Mm.
0:52:26 > 0:52:29- And it is quite...it's salted well. - Thank you.
0:52:29 > 0:52:31- But that case is... - Oh, it's horrific.
0:52:31 > 0:52:33- It's a non-starter. - That's rather a shame, really.
0:52:36 > 0:52:38Robert, Robert...
0:52:38 > 0:52:42Oh, dear, you're capable of such great things, you know.
0:52:44 > 0:52:47Tastes really good. What else can I say?
0:52:47 > 0:52:49- The problem is, it's a mess. - Yeah.
0:52:49 > 0:52:53This isn't the first time that you've been in this situation.
0:52:54 > 0:52:59- I'm disappointed, to be honest. - These are not good enough.
0:53:02 > 0:53:07It's getting to know that they had kind of like big hopes for me and then basically not delivered.
0:53:07 > 0:53:13I think I've done enough to be able to stay, but I also think that I've messed up enough to go.
0:53:13 > 0:53:16Basically, I'm fearing the worst.
0:53:16 > 0:53:20I think the person who's most obviously at risk of going home would be Rob.
0:53:20 > 0:53:22We'll see how that one goes.
0:53:22 > 0:53:26I'm obviously hoping, really, really praying that I stay, but
0:53:26 > 0:53:30I had a really bad day yesterday, so I am quite concerned still.
0:53:31 > 0:53:35Mary and Paul look back over the weekend's offerings individually
0:53:35 > 0:53:39before deciding who they think should leave the Great British Bake Off.
0:53:39 > 0:53:43But first, who will be named star baker?
0:53:43 > 0:53:46Jason's had a really good time, hasn't he?
0:53:46 > 0:53:49That blueberry with the frangipane, great.
0:53:49 > 0:53:52Ian's also had a very good weekend, possibly the best quiche in the room.
0:53:52 > 0:53:55I was mad about the casing of it, so crisp it looked beautiful.
0:53:55 > 0:53:59And he had an amazing tarte au citron, let's not forget.
0:53:59 > 0:54:00Again, the flavours were good, pastry was very good.
0:54:00 > 0:54:02So is he in the running to be star baker?
0:54:02 > 0:54:05For me, it's very, very close.
0:54:05 > 0:54:08Let's look at the other end of the spectrum.
0:54:08 > 0:54:12You identified that you thought Joanne and Simon were in trouble.
0:54:12 > 0:54:14Joanne had a bad day yesterday.
0:54:14 > 0:54:16Tenth in the tarte citron, second from bottom.
0:54:16 > 0:54:18- The worst quiche. - It's not good for her.
0:54:18 > 0:54:21Today, though, her tart was pretty good.
0:54:21 > 0:54:26We were looking for something that was beautifully presented, and she made excellent pastry.
0:54:26 > 0:54:30- Now, Simon.- The main reason why Simon is in the bottom is because he
0:54:30 > 0:54:32- came last in the lemon tart.- What did you make of his tarts, Mary?
0:54:32 > 0:54:36Simon's pastry is really overcooked.
0:54:36 > 0:54:40The flavour's all right. The pastry's knackered, it's burnt.
0:54:40 > 0:54:44- You liked the chocolate salt, though?- The actual filling of the chocolate was lovely,
0:54:44 > 0:54:47but when you look at it, it isn't of a standard that we're looking for.
0:54:47 > 0:54:51I'll tell you another person that needs a mention - Rob.
0:54:51 > 0:54:55That is disgusting. How dare that be put up!
0:54:55 > 0:54:57If he can't do it, then he shouldn't be in the competition.
0:54:57 > 0:54:59He's got the skills, he's got the technique.
0:54:59 > 0:55:01- Yeah.- He's just not organised.
0:55:01 > 0:55:04It grates me that he bothered turning up to create that.
0:55:04 > 0:55:09- You're forgetting that yesterday he had two very good results. - It doesn't make any difference.
0:55:09 > 0:55:13This is a fundamental disagreement that you need to resolve.
0:55:13 > 0:55:16- It's a Paul and Mary moment. - Yeah, sure.- Yeah.
0:55:28 > 0:55:31Bakers, let's start with the positive.
0:55:33 > 0:55:39The person that the judges felt this weekend really excelled in
0:55:39 > 0:55:43every single challenge and therefore must be this week's star baker is...
0:55:48 > 0:55:49..Jason.
0:55:49 > 0:55:51APPLAUSE Well done, mate.
0:55:51 > 0:55:54- Thank you.- Well done!
0:55:54 > 0:56:01Now we come to the slightly more painful issue of who won't be joining us next week.
0:56:04 > 0:56:09The saddest thing of all, of course, is that we have to lose one person.
0:56:11 > 0:56:15And I have to say this was extremely close.
0:56:19 > 0:56:23And the person who will be leaving us this week is...
0:56:25 > 0:56:26..Simon.
0:56:26 > 0:56:28I'm so sorry, mate.
0:56:28 > 0:56:30It's all right.
0:56:30 > 0:56:32No, it's all right.
0:56:32 > 0:56:35I don't feel any resentment for the result.
0:56:35 > 0:56:38It's got to be the best people go through for this competition.
0:56:38 > 0:56:41It is tough. I've told Rob that I expect him
0:56:41 > 0:56:44to win, otherwise I'm coming to talk to him afterwards.
0:56:44 > 0:56:46- I'm well sorry. - Yes, mate. Come here.
0:56:46 > 0:56:49For me, Simon just didn't perform all weekend.
0:56:49 > 0:56:53It was disappointing today, because his pastry was so overbaked.
0:56:53 > 0:56:55Give us a squeeze.
0:56:55 > 0:56:59I am upset that I didn't reach the standard that I set myself,
0:56:59 > 0:57:05but it will push me to do more in my own baking at home and set a higher standard.
0:57:05 > 0:57:07You're lucky.
0:57:07 > 0:57:11For me, Rob, I still feel he shouldn't be here.
0:57:11 > 0:57:15But after much talking and chatting, we decided to let him stay.
0:57:16 > 0:57:20I want to prove to Mary and Paul that I can be consistently good.
0:57:20 > 0:57:23I don't think you've seen the best of me yet at all.
0:57:24 > 0:57:26I am enjoying the moment.
0:57:26 > 0:57:32This has proven that a lot of the effort that I put in is really paying off, so I am happy.
0:57:32 > 0:57:37Obviously I'd had a bad couple of days, so it's such a big relief.
0:57:41 > 0:57:43Oh, sorry.
0:57:45 > 0:57:47Oh, I'm so relieved.
0:57:47 > 0:57:50Next time...
0:57:50 > 0:57:52I've got butterflies in my tummy, I'm nervous now.
0:57:52 > 0:57:54..it's bread!
0:57:54 > 0:57:56It's a bit scary. You just want it to work and you want it to be right.
0:57:56 > 0:57:59Paul is on the search for perfection...
0:57:59 > 0:58:02This is the week they really have to raise their game.
0:58:02 > 0:58:05..setting his first technical challenge - focaccia.
0:58:05 > 0:58:07Someone's not been following my recipe.
0:58:07 > 0:58:10I think this has been the scariest challenge so far.
0:58:10 > 0:58:13The bakers must rise to his exacting standards.
0:58:13 > 0:58:16The whole thing's collapsed. It's just gone completely.
0:58:16 > 0:58:18Everyone is out to impress.
0:58:18 > 0:58:22- You've nailed it. - It's a lovely texture, that.
0:58:22 > 0:58:25But there can only be one winner.
0:58:25 > 0:58:29This is more than a competition.
0:58:36 > 0:58:39Subtitles by Red Bee Media Ltd
0:58:39 > 0:58:43E-mail subtitling@bbc.co.uk