Tarts The Great British Bake Off


Tarts

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It's week two in our contest.

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Last week we were inadvertently served an upside-down cake on a floor tile.

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This week just 11 bakers remain.

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Welcome to The Great British Bake Off.

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Thousands applied, but just the cream of Britain's best amateur bakers have been chosen for this,

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the ultimate test of their baking skills.

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I've been practising, everything seems to be on track, so I'm ready to go.

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Over the next seven weeks, their baking skills will be scrutinised and judged.

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I am definitely a perfectionist.

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This isn't just baking - I really want to win!

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I'm a pretty emotional person. I get quite upset if things don't go well.

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Last week it was cakes...

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My hands are shaking. It's getting to the really nervous part.

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And Holly was named star baker.

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-Stunning.

-Your piping is perfect.

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The stress of the Bake Off kitchen resulted in disaster for Rob.

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But it was Keith who failed to make the grade and was sent home.

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This week, the bakers tackle tarts.

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It looks all right, but...God - who knows?!

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Very nice short pastry.

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-Oh, no...

-And the pressure of pastry is too much for some.

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-They won't come out.

-These are not good enough.

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Just get it done! Stop messing around and get it in the oven.

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But who will last the distance to be crowned the winner of The Great British Bake Off?

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Please, please!

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It's week two in the search for Britain's best amateur baker, and over the next two days

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the bakers will face three increasingly complicated challenges.

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They will be quaking in their aprons as we speak,

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because this week it's all about tarts - isn't it, Sue?

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-Why are you looking at me?

-Don't know.

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Tomorrow, one will be crowned this week's star baker.

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And someone will have to leave The Great British Bake Off.

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Now, your first challenge this weekend is the signature bake,

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and this one I'd like to think of as Lorraine's Revenge, because it's quiche time.

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You've got two hours to prepare a savoury quiche, encased in your choice of shortcrust pastry.

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You'll present your well turned-out quiches to Mary and Paul, who will be looking for

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good ingredients, a nice, smooth egg filling, and most important of all, a well-baked pastry case.

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No soggy bottoms allowed in this tent!

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On your marks...get set...bake!

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A quiche is a savoury tart combining various ingredients with a custard filling

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thickened with eggs, and baked in an open-topped pastry shell.

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The signature challenge requires the bakers to create an original recipe

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and produce a quiche of any flavour or size.

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It must showcase their creativity and impress the judges -

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master baker Paul Hollywood,

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and Mary Berry, renowned author of over 60 cookery books.

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First of all I'm looking for a good pastry case, evenly baked -

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even underneath it should be nice and brown and crisp.

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For me, the perfect quiche has to marry up the flavours in the base

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with the flavours in the filling.

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One thing I can't abide is having too many things going on inside,

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too many things going on in the actual pastry -

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that is a recipe for disaster.

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The bakers begin by making their shortcrust pastry.

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Shortcrust is the perfect pastry for tarts, as it's robust and

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doesn't rise in the oven, creating a perfect case to hold a filling.

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Pastry can be a cruel mistress if you don't treat her well.

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I don't actually like quiche so this is a particular challenge for me.

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Ian is a self-taught baker who loves to cook with fresh local produce.

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He's looking to pack a punch with his stilton,

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spinach and new potato quiche.

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It's quite a manly quiche.

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Now, surely that is a contradiction in terms, a manly quiche.

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You need to embrace the femininity.

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-No, I'm doing a walnut pastry with a bit of paprika in it, so...

-So you're trying to butch it up.

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I'm trying to butch it up a bit, so it's quite a manly quiche if that's possible.

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Shortcrust pastry is made with three basic ingredients -

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plain flour, liquid and fat, which can be either butter, lard or a mixture of both.

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One of the tricks with pastry at this stage is not to overwork it,

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or it starts to go a bit gluteny and a bit tart.

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Gluten is created when water and flour particles meet.

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It's needed to hold the pastry together - but too much of it, and the pastry will become tough.

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Working with pastry is actually quite tricky.

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If you underwork pastry, it crumbles, it doesn't hold together.

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If you overwork it, it goes like rubber. They have to get it perfect.

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Just getting the pastry started, it's coming together nicely.

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Tent's nice and cold, so nothing's melting yet.

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Simon, dad of two and the family cook,

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is making a dill-flavoured shortcrust pastry case

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for his smoked haddock and watercress quiche.

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Feeling a lot more comfortable - securing a place in the second round, that's put my confidence up,

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so...just got to turn out a good quiche today and I think I'll be a lot happier.

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-Holly, Holly...

-Hello.

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-How are you?

-Good. It's all about the green today, isn't it?

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-It's all about the green.

-Green top...

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Well, off the back of your success last week, how are you going to impress us now?

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I'm going to be making a pesto... I guess a pesto-inspired quiche.

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You've got a forest of basil over there.

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I'm not using the stalks, so to get 200g of basil leaves...

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I think it's a shame - it's very expensive not to use the stalks,

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and if you chop it terribly finely, nobody would know.

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OK, so you've kept it basic.

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I mean, good luck. It is simple, but baked well... Good luck.

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-Thank you.

-Thanks, Holly. I like pesto.

-Yeah.

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But I mean a pesto quiche, mmm...

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Is it good enough? Is it going to give the flavour?

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It will be if she's got a good proportion of cheese with it.

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I sense a bit of worry there.

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25 minutes into the challenge. With their pastries made and rolled out,

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the bakers begin to line their tins.

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My biggest concern is that my pastry will have a soggy bottom.

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If I blind bake it long enough, it should be OK...I'm hoping.

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Blind baking is the term used for baking a crust before filling.

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Bakers first prick the base to prevent air pockets from forming,

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and then the base is covered with foil or baking parchment,

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and weights added to prevent the case sides from shrinking.

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I always use kidney beans because that's what my mother used.

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And they're cheaper than baking beans as well.

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So you've got your beans on top?

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-I've got the beans on top.

-Good.

-I hope they're enough to weigh it down, and it doesn't balloon out.

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Janet is well known in her local area for her baking.

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Her pastry case is flavoured with cheddar cheese

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and filled with mixed vegetables.

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Round our way we grow asparagus. I just thought it would be light and

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fresh - hoping people feel the taste of summer.

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With the pastries in the oven, the home bakers get on with making their fillings.

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Beautiful.

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I don't want to do ordinary,

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I want to take ordinary ingredients and make them taste extraordinary.

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Mary-Anne loves researching and creating new recipes.

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She hopes to impress today with her roasted cauliflower,

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cheese and caramelised onion quiche - with an interesting difference...

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-Hey, Mary-Anne.

-Hello.

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So you're doing quite a different quiche. Your pastry, for a start...

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I'm doing a suet crust with caraway seeds.

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That explains why you're using self-raising flour - you're doing a suet crust, not a shortcrust.

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Self-raising flour, Paul...?

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It's to give it a bit of air, because suet and everything is going to sit on it

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and made it quite a dead dough, a dead paste - and that will just give it a little bit of a zip to it.

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I've also added some fresh breadcrumbs in, to kind of lighten it up.

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-See you later.

-Good luck.

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So how are you feeling? Did you sleep last night?

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I didn't, no. Still lots of nerves, but I'm a bit better...

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Did you have quiche-related nightmares?

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Quiche-related nightmares? Yeah, like Paul Hollywood coming out of my quiche and...

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That's a mighty quiche if Paul can come out of it.

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No - I didn't really grow up with quiche because it's not a particularly Indian dish.

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-So do you think quiche is your nemesis then?

-Absolutely.

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Inspired by her extensive travelling, Urvashi loves using

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exotic Southeast Asian flavours in her baking.

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She's seeing this as a chance to stand out from the crowd,

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with an unusual crab, coriander and coconut quiche.

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-I'm wondering where the coconut cream comes in.

-Really?

-It's very, very sweet,

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it's full of sugar. I have never done it - I'm going to wait and see.

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-Something's changed - those onions aren't on the floor.

-Everything's on the table, yeah.

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Listen, what a spectacular recovery you made last week.

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Thank you very much. It was a bit stressful, especially when I threw a cake on the floor.

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-I am seeing the funny side of it now.

-Good.

-At the time, it wasn't very funny...

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Rob has always had a strong creative streak, and dreams of one day working as a pastry chef.

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He's decided to make a smoked bacon and kale quiche.

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I think there's loads of time...

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-You're very Zen.

-Yeah. I am very Zen today.

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Just...careful of the arms.

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After just 12 minutes in the oven, the danger of pastry shrinking and bubbling is eliminated.

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The foil and weights are removed, and the unfilled crust returned to the oven to brown.

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I'm just waiting for it to be absolutely baked blind

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to the point where there's no sort of little bits left that are

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slightly undercooked.

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It's looking good - I just want to make sure the base is absolutely cooked through.

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It's feeling nice and firm at the moment but I just want to give it a couple of minutes to crisp up a bit.

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Rotating the case will ensure it is baked evenly.

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This is looking dry enough to take my filling now, hopefully.

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If it isn't crisp throughout, the wet filling could seep into the crust and dampen it.

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-So you're the youngest baker in the tournament?

-I am.

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-So you think you can give a few of these old-timers a run for their money?

-I hope so.

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Jason has only been baking for seven years, and hopes to take his baking

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to a more professional level by taking part in the bake off.

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He's gone for an Asian-inspired salmon and pak choi quiche.

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I was looking for something different and I thought of sesame seeds -

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and then sesame seeds led to salmon and pak choi.

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So I said, yeah, I'm sure they'll like it.

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Bakers, you're halfway through your quiche challenge.

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You've got one hour to go.

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The final stage is to fill and bake their quiches.

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It's like a swamp... That's a big swamp of quiche!

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Eggs are used in the quiche's filling, as they have a unique protein composition

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that starts out as liquid, and rapidly develops a structure

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that supports the other ingredients when heated.

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Jo, what's going on? It's all going on...

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I've made a caramelised onion

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with Gruyere cheese and thyme quiche.

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You be very careful to not go over the edges, because it will stick and you won't get it out.

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Now, have you baked that blind?

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I have baked it blind, yeah.

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-It is a little bit pale.

-Right, OK.

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When you're baking blind, the whole idea is to cook the pastry and to lightly brown the pastry -

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it's not to do any more browning because you're cooking that at a slightly lower temperature.

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That is a little bit light to start with.

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Watch your edges, I'm worried about those now.

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-Steady hand!

-Steady hands.

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Only 40 minutes left, and most of the bakers are putting their filled quiches in the oven.

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-Whose quiche have you got your eye on?

-Mary-Anne's.

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I've got her... If I was a betting woman, she's my winner.

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Everything she bakes, I actually want to eat.

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I've just gone over there and eaten half of her ingredients, so...

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If you could eat some more, then...

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35 minutes on the clock.

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-We haven't quite got 35 minutes.

-What, you don't have time?

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-We'll see how it goes.

-How much time have we got?

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I don't know, about half an hour.

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Now, don't fail!

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But Rob is still blind baking.

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-Rob, what are you doing?

-I was chilling out with the pastry too much.

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What's going on in the oven? Your pastry's cooking?

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-Yeah.

-Turn your oven up.

-I've turned it up a bit.

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-Well, good luck, Rob.

-Cheers. I know you're pushed for time.

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I often feel like a schoolteacher with Rob. I feel every now and again

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he needs a slap on the wrist and say, "Now, you MUST do better."

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He had two hours - everybody else has managed to do it. Just get it done!

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Stop messing around and get it in the oven.

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He's quite sure of himself, but he IS behind,

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and I don't know whether it's going to get finished.

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Whether it's a savoury Lorraine, a tangy lemon or a sweet cherry, we all love our tarts.

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But one legendary British king liked them so much,

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he had a separate kitchen built in order to produce them.

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The magnificent 16th-century palace of Hampton Court

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has been home to some of our most celebrated kings and queens, including a certain Henry VIII.

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He may be famous for six wives and a penchant for beheadings,

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but Henry had another passion which transformed Hampton Court

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into a Tudor baking factory - his love of tarts.

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Henry VIII had an impressive appetite.

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We know this because we have his suits of armour.

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His early ones, he has a 34-inch waist

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with really broad shoulders - the guy is a real athlete.

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His last suit of armour, 54-inch waist - he's really gone to seed.

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With a passion for food and a court of 600 to feed,

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when Henry VIII took over the palace in 1529,

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he set about expanding the kitchens.

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They soon covered an acre of land

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and consisted of 55 rooms that were staffed by 200 cooks.

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One of the kitchen's busiest departments

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was built specifically to cater for the king's favourite dish.

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The pastry is doing nothing but make pastry.

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They're stood there rolling, mixing, kneading all day long

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to produce what could be 300-400 tarts and pies a day.

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When the kitchen's in full swing, you're going to need massive amounts of ingredients -

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barrel loads of butter, tons of flour, huge amounts coming in here day after day.

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As well as the pastry room, a confectionary kitchen was built

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to whip up huge batches of fillings for hundreds of sweet tarts.

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Tarts were seen as delicacies in the 16th century, and regarded as a dish of status.

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They were difficult and delicate to make,

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but they also presented a chance to showcase the finest ingredients.

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A popular Tudor recipe was a rich strawberry tart,

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which demanded the cook to squeeze the juice from the fresh fruit by hand.

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Serving seeds to the king could have cost you your head.

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When you're a Tudor king, it's all about the ingredients.

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The best of British is going to be on the table, but it's all about food miles.

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You can bring it all together in a tart.

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Lovely British strawberries, but then flavoured with Persian sugar

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and a hint of ginger from the Orient.

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It wasn't just the opulent, luxurious tarts the king is thought to have enjoyed -

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legend said his favourite was a very small, sweet, simple cheese tart

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called a Maid of Honour.

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King Henry is supposed to have happened upon Queen Anne,

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with ladies in waiting, and they were eating tarts from a silver dish.

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He tried one and it was so good that he wanted no-one else to have it,

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and so the recipe was locked up in an iron box.

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Another version of this story is that it wasn't the recipe

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they locked away, it was the maid who knew how to make them.

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20 minutes to go in the signature bake.

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We're at the waiting in anticipation stage,

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and fidgeting and hoping that it works stage...

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My quiche is in the oven,

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but I had it on the wrong setting on the oven,

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so it was in there for about half an hour not cooking at all.

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Mum-of-three Yasmin bakes daily for her family

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and is still hoping there's time for her smoked haddock and watercress quiche to turn out as planned.

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It looks nice, just not set really,

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but I'm concerned because it was in the oven

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for about half an hour with all that liquid just sitting on the pastry.

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So I could get the soggy bottom...

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We'll just have to wait.

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That's ten-minute call, ten minutes to get your quiches turned out,

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put on the end of your workstations and presented ready - face-up, please, Rob!

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Smells really good. Mmm.

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It's a little browned on one side, but hey,

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you can't have everything - but it should hopefully taste very good.

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Ah.

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No, it's not going to come off the bottom tin.

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Ah, nightmare.

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I'm really pleased with the overall effect - spot on, I think.

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Happy with that.

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I'm quite pleased with it. It looks OK.

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We'll know when we taste it.

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It's like anything, it doesn't matter what it looks like, to some extent -

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if it doesn't taste nice then it's a fail. So...

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I don't know how set it is in the middle - that's the only thing.

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-How long we got?

-Three minutes.

-Three? BLEEP.

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I did make a conscious effort to make my quiche look nice -

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hopefully the judges will be impressed.

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Bakers, your time is up.

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Yeah, it was a bit down to the wire!

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-Hello, Ian!

-Hello!

-This looks...it looks tempting.

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There's a lot going on in here. The texture of it is excellent.

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What we haven't done is turned it upside down to see how the bottom is.

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-Excellent. Not good, excellent.

-Relief.

-That's perfect.

-It's got a good base. Good colour.

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For me, this is just too sweet.

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It's a very unusual thing to put a sweetened coconut in with the crab.

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-I've totally lost the crab.

-OK.

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What you've got is a very mild Thai meal inside that.

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As a quiche...do you know what, I'm in that situation where I don't know whether I like it.

0:20:030:20:09

Janet, it needed a little more cooking.

0:20:130:20:16

Nightmare, I'm sorry about that.

0:20:160:20:17

The pastry is absolutely delicious.

0:20:170:20:20

Thank you.

0:20:200:20:21

That's tasting really rather good. The dill comes through

0:20:250:20:28

in the pastry and I think it goes very well.

0:20:280:20:30

It doesn't look anything special

0:20:300:20:32

-but it certainly tastes very special.

-Thank you.

0:20:320:20:35

-I'm afraid I'm not mad about it.

-Doesn't work for me.

0:20:380:20:40

Pesto is designed to be an accompaniment -

0:20:400:20:43

it's too much, it's too much in a quiche.

0:20:430:20:45

Hello, Yasmin...

0:20:470:20:49

Yasmin's mistake with her oven settings

0:20:490:20:51

means she's unsure whether her quiche has baked properly.

0:20:510:20:54

It's got a great colour.

0:20:540:20:55

It looks very good. Not a soggy bottom.

0:20:550:20:59

-I'm just going to turn it over to have a...

-See the bottom.

0:20:590:21:03

It's all right! But it needed just a little bit longer cooking -

0:21:030:21:06

in the middle here, it just needs to be slightly more set.

0:21:060:21:09

Yeah.

0:21:090:21:11

-You got it in the oven in the end.

-I did, yeah.

0:21:140:21:16

The kale does nothing for me.

0:21:160:21:18

You can't taste the kale - but that pastry is superb. Very, very good.

0:21:180:21:22

It looks a mess.

0:21:240:21:25

-Really?

-Yeah.

-OK.

0:21:250:21:27

The actual bake. It's a bit pale.

0:21:270:21:29

It doesn't tempt me to eat it.

0:21:290:21:31

But once I get going, it's jolly good.

0:21:310:21:34

-Well...

-There we go.

0:21:350:21:36

Doesn't that look different? Lovely and brown round the outside.

0:21:360:21:41

-Shall we dare to have a look underneath?

-No, I think...

0:21:410:21:43

We like to have a look underneath, don't we?

0:21:430:21:46

-Oh, dear.

-That is a soggy bottom.

0:21:460:21:49

-Soggy bottom.

-That's one wet bottom, that one!

0:21:490:21:53

It looks unappetising.

0:21:540:21:58

-Mmm.

-The pastry's OK but it needs more colour. It's very dry.

0:21:580:22:04

It tastes really lovely.

0:22:040:22:05

-Oh, thank you.

-But it just doesn't look it.

0:22:050:22:08

Looks great.

0:22:120:22:13

There's a lot of stuff in there, I can see that.

0:22:130:22:16

You've done well with the custard part - not a bubble, it's just set.

0:22:160:22:20

The salmon flavour is spectacular.

0:22:200:22:22

I am getting some great flavours coming through.

0:22:220:22:25

Thank you very much.

0:22:250:22:26

Jason and Ian have really impressed the judges,

0:22:260:22:30

but going into round two, Joanne, Mary-Anne and last week's star baker Holly

0:22:300:22:36

must up their game if they're going to stand a chance of staying in the bake off.

0:22:360:22:41

They hated it! So that's not good!

0:22:420:22:46

I'm not sure what they meant when they said it was quite different.

0:22:460:22:50

I mean, it has cheese in, it's got eggs in, it has a pastry crust - voila quiche!

0:22:500:22:55

From the flamboyance and creativity of the signature bake,

0:23:000:23:03

the second challenge is by contrast tightly-controlled and a complete surprise.

0:23:030:23:08

Now comes the technical bake.

0:23:080:23:12

So, deep breath, what we're going to be asking you to do

0:23:120:23:17

is a tarte au citron, according to a Mary Berry recipe - so no pressure.

0:23:170:23:23

Honestly, no pressure. You can breath out now. Breathe!

0:23:230:23:26

Now, the technical challenge is judged blind, so we're going to be

0:23:260:23:30

asking Paul and Mary, please, to vacate the tent.

0:23:300:23:33

OK, you have 1.5 hours to complete this challenge.

0:23:330:23:38

On your marks, get set, bake.

0:23:380:23:42

Each baker has been given exactly the same list of ingredients

0:23:430:23:46

and a basic recipe to create the perfect tarte au citron or lemon tart.

0:23:460:23:51

-You made one of these before?

-I haven't, actually.

0:23:510:23:54

Never. I do like it but I'm a bit scared of sweet pastry,

0:23:540:23:57

but I'll just mess it up big time...

0:23:570:23:59

-There's a lot of fear coming through there.

-It's making Mary's lemon tart for Mary.

0:23:590:24:04

The technical challenge is unique, allowing the judges to directly compare the bakers' abilities.

0:24:040:24:08

The best thing about blind judging is that you judge the product in front of you, not the person.

0:24:080:24:13

I think sometimes when we're judging, we can think back of what's just happened,

0:24:130:24:17

and we think "Maybe we should give them that extra chance."

0:24:170:24:20

To be honest, when it comes to blind bake, nobody gets an extra chance.

0:24:200:24:24

With minimal instructions, they must use all their baking knowledge

0:24:240:24:28

to interpret the recipe correctly

0:24:280:24:30

and deliver a perfect result to the judging table.

0:24:300:24:33

Tarte au citron, then, Mary!

0:24:330:24:36

-Lemon tart.

-Lemon tart.

0:24:360:24:39

-Can I have a look?

-You can.

0:24:390:24:42

To me, it's a piece de resistance.

0:24:420:24:44

It's got to have that wafer-thin pastry, lovely and crisp underneath.

0:24:440:24:48

Shouldn't have a bubble in it.

0:24:480:24:50

That is absolutely beautiful.

0:24:500:24:55

The first job for the bakers is to create the sweet crust pastry.

0:24:550:24:59

It's kind of like a sweet version of the shortcrust

0:24:590:25:02

that we did before for the quiche, so I'm relatively familiar with it.

0:25:020:25:06

Sweet crust however contains sugar, which slows down

0:25:060:25:09

the formation of gluten strands,

0:25:090:25:11

creating a pastry that's delicate and hard to work with.

0:25:110:25:15

The recipe the bakers are following does not specify

0:25:150:25:18

how the pastry should be mixed or what the consistency should be when rolled.

0:25:180:25:22

I disagree strongly with the use of a lot of machines when preparing pastry.

0:25:220:25:27

I think it's crucial that you learn what the dough or paste should feel like.

0:25:270:25:31

If you can do it by hand, by rubbing the butter within your flour, add your egg,

0:25:310:25:36

knead it just enough so the gluten binds that paste together - that will make a fantastic pastry.

0:25:360:25:42

Oh, it's just so soft.

0:25:420:25:44

A soft, oily pastry is caused by the butter being too warm when mixed with the dry ingredients.

0:25:440:25:50

A bit like bill-stickers' paste, isn't it?

0:25:500:25:52

Can always add a bit of flour, soak it all up, and hope for the best.

0:25:520:25:56

Just very annoying.

0:25:560:25:57

Adding extra flour can make the pastry tough.

0:25:570:26:01

It should be chilled in a freezer for a few minutes to solidify the butter,

0:26:010:26:04

-making it easier to roll and line the tin.

-Trying to be optimistic.

0:26:040:26:08

Criticised for her pastry in the signature bake,

0:26:100:26:13

Jo needs to make sure it is perfect this time around.

0:26:130:26:16

The pressure's definitely on. I'm trying to forget what happened last time and just concentrating on this.

0:26:160:26:21

Back home in Essex, Joanne bakes up to ten times a week for her friends and family.

0:26:210:26:27

-I'm just going to have to patch this.

-But early on, she's already facing problems with her casing.

0:26:270:26:31

I didn't realise how temperamental pastry is.

0:26:310:26:35

I kept some trimmings and I've just made a little extra wall on it so hopefully that will rescue it.

0:26:350:26:40

I love tarte au citron.

0:26:410:26:43

So have you made loads before?

0:26:430:26:44

-I haven't made loads and I don't normally make it with quite such a soft pastry.

-Right.

0:26:440:26:49

-So it could be interesting.

-Right.

0:26:490:26:51

# A fugitive running... #

0:26:510:26:55

Ben was taught to cook by his grandmother, who has passed on her passion for baking.

0:26:550:26:59

# ..Fallen from grace... #

0:26:590:27:02

I was always taught a shortcrust pastry should be very, very pale,

0:27:050:27:08

which is what I'd got today and I was very happy with it.

0:27:080:27:11

So to be told that it's not coloured enough was a bit of a like, oh...

0:27:110:27:14

But there's no point in arguing about it, and I'll take that and move that through into this.

0:27:140:27:19

With pastry cases lined, it's time for the blind bake.

0:27:190:27:23

As with the quiches, Mary and Paul will be looking for perfectly golden and crisp pastry cases.

0:27:230:27:29

Because it's all in the pastry and the crunch, and it looks all right but, God, who knows?!

0:27:290:27:34

There's a little crack in the bottom of my case, you know.

0:27:340:27:37

My plan is just to make a tiny little bit more pastry to fill in that gap.

0:27:370:27:40

Hey, hey, hey. Yeah.

0:27:400:27:43

Oh, no.

0:27:430:27:45

-Are we facing the collapse of the pastry wall?

-Yep. We are.

0:27:450:27:49

I've never had it collapse on me or anything before.

0:27:490:27:52

I'm really fed up that I'm making silly mistakes and I don't know why.

0:27:520:27:55

And I really thought I was going to be all right with the pastry, but...we will see.

0:27:550:28:01

45 minutes to go.

0:28:010:28:04

With the pastries blind baking, the next task is to make the lemon filling.

0:28:040:28:09

The filling is flavoured with an equal amount of sugar to lemon juice.

0:28:090:28:13

I think wishy-washy lemon's not worth having, you know, I think

0:28:130:28:17

if you have something lemony, it's got to be really sharp,

0:28:170:28:20

so it sort of gets all your jaws going, you know.

0:28:200:28:22

The cases need to be filled right to the top.

0:28:220:28:26

Pouring the custard filling into the case while it's already in the oven helps prevent spilling.

0:28:260:28:32

Any leaked liquid will burn the crust during baking.

0:28:330:28:36

I've never made anything like this before, never made any flat, fine, fiddly tart thing.

0:28:390:28:43

It's not in my nature.

0:28:430:28:44

I'm actually enjoying this quite a lot.

0:28:440:28:46

The final stumbling block for our bakers

0:28:500:28:53

is when to take their tarts out of the oven.

0:28:530:28:55

I'm probably going to give it just another couple of minutes to make sure it's all right.

0:28:590:29:03

Take it out too soon and it won't set properly -

0:29:030:29:06

something Janet is all too aware of.

0:29:060:29:09

The quiche was not cooked totally in the middle, which was a bit of a downer.

0:29:090:29:13

So I think I'll need to leave it as long as I possibly can.

0:29:130:29:16

Leave it in too long and they risk boiling the filling,

0:29:160:29:20

which will result in a cracked top and air bubbles in the mixture.

0:29:200:29:24

I've kind of based it on a similar tart I've done before with custard.

0:29:240:29:28

You take it out when there's just a little bit of wobble in the middle,

0:29:280:29:31

so I've applied that principle, and fingers crossed it'll work.

0:29:310:29:35

In the lap of the gods now.

0:29:350:29:37

I think everyone's just hoping, more than actually knowing

0:29:370:29:41

that it's going to go right - including myself.

0:29:410:29:45

Bakers, lemon tarts wait for no man nor woman.

0:29:450:29:48

You have three minutes left, please.

0:29:480:29:51

Better or worse, out you come.

0:29:510:29:54

And you needn't start exploding either.

0:29:540:29:57

Please, please!

0:29:570:30:00

Moment of truth. As it stands now it looks OK.

0:30:000:30:03

If there's any time for trimming off the mess that's baked on the outside of the case, then I'll be happier.

0:30:030:30:09

I don't think it's a disaster.

0:30:090:30:11

It doesn't look like a disaster, because at least it's not runny.

0:30:110:30:14

I hope it's enough to get me through.

0:30:140:30:16

I like a really lemony tarte au citron so when it comes to the taste, we'll see what they think.

0:30:160:30:22

I'm hoping that will be rescued.

0:30:240:30:26

If it was at home it'd be good enough, but it might not be good enough for the judges.

0:30:260:30:31

So we will see.

0:30:310:30:33

OK, that's tart termination time. That's your lot!

0:30:330:30:36

The judging for the technical bake is different to the other challenges,

0:30:400:30:44

as Paul and Mary have not watched the bakers working.

0:30:440:30:46

This means they will rank them from best to worst without knowing which tart belongs to which baker.

0:30:460:30:53

Good gracious.

0:30:550:30:57

11 really lovely tartes au citron.

0:30:570:31:00

They're all of a jolly good standard.

0:31:000:31:03

Come on, let's get stuck in.

0:31:030:31:06

It's a bit thick on the pastry.

0:31:060:31:08

Tastes good, but you expect that - it's a Mary Berry recipe!

0:31:110:31:14

LAUGHTER This one looks a little bit darker.

0:31:140:31:17

There's a crack in the top of this one.

0:31:170:31:19

It is slightly over-baked.

0:31:190:31:22

A thinner pastry on this one.

0:31:220:31:24

I think that the blind bake wasn't long enough, and that's been boiled.

0:31:240:31:29

Nice to have thin pastry, though.

0:31:290:31:31

-This one looks like a patchwork quilt.

-Good bake.

-What's that?

0:31:310:31:34

That's the join in the pastry. It's folded in the corner here.

0:31:340:31:38

When you line the bottom of a tin, you've got to press it to the side all the way around.

0:31:380:31:42

This hasn't been pressed enough so you've doubled up, so it's got a thick rim all the way around it.

0:31:420:31:48

It's a disaster the way that's been lined. This one looks good.

0:31:480:31:51

Thin crust... It is not shrinking away from the side.

0:31:520:31:56

The filling is beautifully creamy.

0:31:560:31:58

-Now this next one has definitely been overdone.

-Absolutely.

0:31:580:32:03

It's shrinking away from the sides and has been in the oven too long.

0:32:030:32:07

The pastry lining on this looks quite neat.

0:32:070:32:10

-It's a good bake.

-Very good bake.

-The base is excellent.

0:32:100:32:13

And also a good ratio between the pastry and the amount of filling.

0:32:130:32:17

Yeah, that's nice, that one. This one looks impressive.

0:32:170:32:21

It's a lovely pastry.

0:32:220:32:23

Slightly thicker pastry on the bottom. The topping's lovely,

0:32:230:32:27

but the pastry underneath is not crisp.

0:32:270:32:31

-It needed a bit longer on the blind bake.

-Nice finish of pastry there.

0:32:310:32:35

-It's nice and neat, isn't it?

-Yes.

0:32:350:32:37

Good ratio of filling to base.

0:32:370:32:39

Lovely and crisp underneath that one. And we come to the last one.

0:32:390:32:44

Very nice short pastry.

0:32:450:32:48

Paul and Mary must now decide which baker showed the best technical ability with their tart.

0:32:500:32:56

We'll start with the lowest...

0:32:560:32:58

-which is...

-This person.

0:32:580:33:01

Simon.

0:33:010:33:02

Slightly overdone. Pastry's a bit of a mess.

0:33:020:33:06

And in tenth place, we have...

0:33:070:33:09

-this person.

-It's me.

0:33:090:33:12

That's you, Jo. It was a bit of a disaster.

0:33:120:33:15

Mary-Anne has had yet another bad round, finishing ninth, followed by Janet in eighth...

0:33:160:33:21

Oh, not again.

0:33:210:33:23

..Urvashi in seventh...

0:33:230:33:25

-Me.

-..and Yasmin in sixth.

0:33:250:33:28

Rob finishes a good day in fifth, and after being in the bottom two

0:33:280:33:31

with her quiche, Holly's fourth place gives her some breathing room going into the final day.

0:33:310:33:37

-And in third place...

-Hello!

0:33:370:33:40

Jason, what a pretty decoration you've put on.

0:33:400:33:42

In second place...

0:33:420:33:44

is this one.

0:33:440:33:46

That's a nice lemon tart.

0:33:460:33:48

And the winner is...

0:33:480:33:50

Ben.

0:33:500:33:51

It is nigh perfect.

0:33:510:33:53

'I'm shocked, I'm shocked.'

0:33:560:33:59

I was seriously not expecting that.

0:33:590:34:01

I'd quite happily run and jump around and scream and shout, but I'm a bit too reserved for that,

0:34:010:34:06

unless I've got a spotlight on me. But I've got to nail it tomorrow

0:34:060:34:10

because I think people will be watching now.

0:34:100:34:12

'To be at the top of the pile today feels great.'

0:34:120:34:15

I don't let it go to my head, but I am going to bask in it

0:34:150:34:18

for the time that it is, and hopefully continue to do well.

0:34:180:34:22

'I am disappointed.'

0:34:230:34:25

I did expect to come bottom, especially when I put the tart down next to everyone else's.

0:34:250:34:30

But tomorrow's another day so, yeah, come out fighting, same as usual.

0:34:300:34:34

'I really don't know what went wrong today.'

0:34:340:34:37

I just think I made silly mistakes, really, all day.

0:34:370:34:40

'The boys will be really disappointed.'

0:34:400:34:43

Actually, that was what was going through my mind at the end of it.

0:34:430:34:46

I was just thinking, "Oh, God, I've let everyone down."

0:34:460:34:50

It's the final day in the second round of the bake off.

0:35:000:35:04

This is the last chance the bakers have to impress Paul and Mary,

0:35:040:35:08

and for one of them to avoid being sent home.

0:35:080:35:11

If we look over the two challenges yesterday,

0:35:140:35:16

who's in trouble and needs to pull out all the stops today?

0:35:160:35:19

-Simon. Simon's quiche - the flavours were good...

-Yes.

0:35:190:35:23

..but the reason why he's put in the danger zone is because he came bottom

0:35:230:35:27

and he burnt the whole lemon tart.

0:35:270:35:29

That's why he's in the position he is now.

0:35:290:35:31

Mary-Anne, she was the only one who did the suet crust for her quiche,

0:35:310:35:35

-but it wasn't done in the middle. It fell apart.

-It was a raw bottom.

0:35:350:35:38

She's got the knowledge there, but her work is clumsy.

0:35:380:35:41

Jo is another one.

0:35:410:35:43

Which is a surprise - she had such a great first week.

0:35:430:35:47

But when you're looking at the quiche...

0:35:470:35:49

-It was anaemic.

-It looked insipid.

0:35:490:35:51

It didn't hit me - "Wow, I want to tuck into that."

0:35:510:35:53

She's got to really pick her game up for this one.

0:35:530:35:56

Bakers, this is your final bake.

0:35:570:36:00

It's your chance to really show off and show the judges

0:36:000:36:04

what you can do. And I have to say, Paul and Mary are expecting nothing less than pastry miracles.

0:36:040:36:11

What we're looking for is a selection of miniature, sweet tarts.

0:36:110:36:15

The pastry's got to be super thin and well-baked

0:36:150:36:18

and we're looking for a batch of 24. We're looking for consistency across that number, so no pressure(!)

0:36:180:36:25

And of course we will be saying goodbye to one of you at the end of today, so all

0:36:250:36:30

that remains is for you to put in a blinding performance. Good luck!

0:36:300:36:35

'The final showstopper bake is the most demanding pastry challenge the bakers have faced,

0:36:370:36:41

'as it combines baking intricate tarts in bulk, where one small mistake will stand out.'

0:36:410:36:47

Make sure I use the right thing - that would be great, wouldn't it, all the wrong stuff(?)

0:36:480:36:53

Paul and Mary want to see two dozen intricate tarts

0:36:530:36:56

showcasing two flavour combinations AND decorative skills.

0:36:560:36:59

Each tart must be exactly the same in size, taste and appearance.

0:36:590:37:04

These little showstopper tarts are really quite difficult

0:37:050:37:10

-for the bakers because they're not used to doing large quantities.

-It's consistency.

0:37:100:37:15

Consistency not only in their pastry and their rolling out, but consistency in their bake.

0:37:150:37:20

I'm just about to roll out...

0:37:210:37:24

and to start lining my pastry cases.

0:37:240:37:27

I've put it in clingfilm for a couple of reasons - one, to stop me

0:37:270:37:31

touching the pastry quite as much as I need to, and to stop me adding

0:37:310:37:36

more flour to the mixture...

0:37:360:37:39

so keeping it nice and short.

0:37:390:37:41

And also I find it lets you get it a little bit thinner as well,

0:37:410:37:46

which is important for this challenge.

0:37:460:37:49

I just want to get the pastry right today.

0:37:490:37:52

I just want to make sure it's all perfect today.

0:37:520:37:55

Having been in the bottom two in the signature and technical bakes,

0:37:550:37:58

Joanne knows everything rests on how she performs today.

0:37:580:38:02

She's making raspberry and mascarpone tarts with

0:38:020:38:05

a lemon and almond pastry and honey and almond tarts with a sweet crust.

0:38:050:38:10

It doesn't matter how good your fillings are,

0:38:100:38:13

without the pastry being good, you know, that's the whole

0:38:130:38:16

essence of a tart, really, isn't it?

0:38:160:38:18

As they are making smaller, more intricate bakes,

0:38:180:38:22

every aspect of the process needs to be precisely executed.

0:38:220:38:27

Tiny little tarts, big hands - not necessarily a good combination.

0:38:270:38:31

So I do find them a little bit fiddly.

0:38:310:38:34

How long have we got? I keep losing track of time.

0:38:340:38:37

Time goes so terribly fast when you're trying to get on with stuff.

0:38:370:38:40

Janet has opted for two quite traditional tart recipes.

0:38:410:38:45

The first is red fruits with lemon mascarpone and the second, chocolate ganache and cherries.

0:38:450:38:51

It's straightforward, but done well, it tastes fantastic.

0:38:510:38:54

I hope they're nice flavours, and visually I wanted something that looked pretty.

0:38:540:38:59

The essence of miniature tarts is little ones need to be a feast for the eyes as well for the taste.

0:38:590:39:04

It's easier to push pastry in with another bit of pastry, and I know

0:39:100:39:13

Paul's got a real thing about having rounded corners,

0:39:130:39:17

so I'm trying to get my corners as sharp as possible.

0:39:170:39:20

With tins lined, it's time for the blind bake.

0:39:200:39:23

Hot rice bags!

0:39:250:39:26

You shouldn't use greaseproof paper, because it leaves marks...

0:39:260:39:30

on your pastry, so if you use clingfilm bags and as long as

0:39:300:39:34

bake at a low enough temperature, you won't get the marks.

0:39:340:39:38

-Is life too short to be making hot rice bags?

-I did think that as I was doing it.

0:39:380:39:41

I thought it doesn't matter, but it matters to Paul and it matters to Mary, so it matters to me.

0:39:410:39:47

Hoping to hold onto her title of star baker,

0:39:470:39:51

Holly's making milk chocolate and pistachio tarts and her husband's favourite, trifle tarts.

0:39:510:39:56

Oh, God!

0:39:560:39:58

The pastries go into the oven.

0:39:580:40:01

Timings are crucial with miniature tarts.

0:40:010:40:04

Their size means they bake quickly, and therefore there's much less margin for error.

0:40:040:40:08

In just a minute, they can turn from being underdone to burnt.

0:40:080:40:12

It all looks nice and calm in your kitchen today.

0:40:130:40:16

Yeah, it's not!

0:40:160:40:17

-Can you run through your two tarts?

-He's jogging!

0:40:170:40:21

It isn't just baking for Rob, it's like a fitness DVD at the same time.

0:40:210:40:24

Sorry. I am doing a, erm...

0:40:240:40:28

chocolate with fennel and ginger.

0:40:280:40:30

OK.

0:40:300:40:32

Then I'm doing a almond pastry with creme patissiere and poached pear.

0:40:320:40:37

-Are you all right for time? Er...

-No! Look at him, he's tight.

0:40:370:40:40

That's the only thing that's going to let me down today, and I really don't want it to.

0:40:400:40:44

You take it to the line every single time.

0:40:440:40:48

Yeah, I know, it's stressful baking.

0:40:480:40:50

Manage your time better, and then you'll be all right, you'll be fine.

0:40:500:40:53

All right.

0:40:530:40:54

Ben has started on his fillings.

0:40:570:40:59

I'm just rubbing inside of the bowl with some lemon juice.

0:41:010:41:04

I'm making some meringue in a minute for the lemon mousse.

0:41:040:41:07

Just by putting lemon juice in there,

0:41:070:41:09

we can get rid of any fat, and hopefully get a nice rise

0:41:090:41:14

into the meringues.

0:41:140:41:17

After coming in last place in the technical bake, Simon has to up his game in this final challenge.

0:41:170:41:23

-Are the family being supportive?

-Very, yeah.

0:41:240:41:27

What have they been telling you? What have they been saying?

0:41:270:41:30

"Don't fail, don't lose, and if you do lose, don't come home!"

0:41:300:41:34

He's hoping his 12 passion fruit and ricotta and 12 salted chocolate and

0:41:350:41:39

stem ginger tarts will be enough to keep him in the competition.

0:41:390:41:43

I'm not keen on this salt and chocolate business.

0:41:430:41:46

It is quite daring, actually.

0:41:460:41:47

If he gets that balance right, he could create something magical.

0:41:470:41:51

Because I did quite well yesterday, I'm not really feeling more pressure today.

0:41:510:41:56

I'm just taking it how it comes.

0:41:560:41:58

I'm happy I did well, but I'm not going to sit in it and think, "Hey, that's me done."

0:41:580:42:02

Hoping to build on his success, Jason is making mint chocolate tarts and blueberry Bakewell tarts.

0:42:020:42:08

Jason's recipe doesn't require a blind bake as the frangipane

0:42:090:42:13

and blueberry jam filling is baked at the same time as the pastry.

0:42:130:42:17

I'd love to be named the star baker today!

0:42:170:42:19

Part of being in this competition is to win it. I know for me, anyway.

0:42:190:42:23

It's half way through the showstopper challenge,

0:42:250:42:27

and the blind-bake tart shells are coming out.

0:42:270:42:30

-What's happening, then?

-Still a little bit stuck, that's all.

0:42:300:42:34

There it comes. Got it, got it, got it, got it. That was tense.

0:42:340:42:37

-Particularly with you standing there!

-The pastry seems to be all right, thank goodness,

0:42:370:42:42

so now I'm just making the fillings for my almond tart.

0:42:420:42:45

They've just caught on the edges a bit. I think I set the oven too high.

0:42:490:42:52

I pipe cream all the way to the edges anyway, so you won't see the edge of the case,

0:42:520:42:56

and I'll have to trim off where I've burnt.

0:42:560:42:59

Not a major drama, but...you know, keep calm, carry on.

0:42:590:43:02

Despite his earlier confidence following the blind bake...

0:43:030:43:06

Grrr!

0:43:060:43:08

..Rob's discovered a problem with his pastry.

0:43:080:43:11

They won't come out.

0:43:110:43:14

The pastry has too much butter in it, and so the whole thing separated,

0:43:140:43:19

but there's nothing I can do now,

0:43:190:43:20

because they're baked, so I can't make another one.

0:43:200:43:24

They're knackered, they're absolutely knackered.

0:43:240:43:26

I'd throw these straight in the bin, but I can't do anything. I'm trying to keep calm.

0:43:260:43:31

Now, you may have thought that the French have the monopoly on fantastic tarts,

0:43:340:43:39

or tartes fantastiques, as they say in France, but one of the world's most famous tarts

0:43:390:43:45

comes from a little town in the middle of the English countryside.

0:43:450:43:48

Bakewell, a tiny, remote town in the Peak District, is home to one of the world's most famous tarts.

0:43:500:43:56

Famous the world over, the Bakewell tart owes its international success

0:43:570:44:00

not to planes, trains or even automobiles,

0:44:000:44:05

but to the humble horse-drawn stagecoach.

0:44:050:44:07

In the early 1800s, they were the only way to travel great distances.

0:44:080:44:12

Towns like Bakewell were put on the map along with their local delicacies.

0:44:120:44:17

The Bakewell tart actually is known locally as a Bakewell pudding.

0:44:170:44:21

It was invented in the Rutland Arms by a Mrs Greaves in about the 1820s.

0:44:210:44:26

The hotel was a popular staging post on the 200-mile route from London to Manchester.

0:44:280:44:32

These stopping points gave the drivers a chance to change their horses and the passengers

0:44:320:44:37

an opportunity to have a good night's sleep and feast on local food.

0:44:370:44:40

The local legend says

0:44:420:44:45

that one day she asked her maid to make a strawberry tart,

0:44:450:44:48

and the maid made a mistake and out came the Bakewell pudding.

0:44:480:44:50

I don't believe that that's true.

0:44:500:44:52

I think Mrs Greaves invented it as a special dish for her guests.

0:44:520:44:58

The Rutland Arms had a major reputation for food.

0:44:580:45:00

It had extremely distinguished guests.

0:45:000:45:02

You've got people like the King of Saxony staying here, you've got Jane Austen.

0:45:020:45:07

It had to be up to the mark in terms of its food and hospitality.

0:45:070:45:10

Charles Dickens was another famous visitor, and he wrote

0:45:100:45:14

about eating a Bakewell pudding, describing it as a local delicacy.

0:45:140:45:18

I think the Bakewell pudding became so famous because of the people who

0:45:180:45:21

endorsed it - the aristocracy, the noblemen who stayed at the hotel, who took it to London.

0:45:210:45:27

They would talk about this and ask their cooks and their caterers to try and replicate this pudding.

0:45:270:45:32

There was fashion in those days, as there is now,

0:45:320:45:35

and when these famous people endorsed this pudding, then everybody wanted to try it.

0:45:350:45:39

Word of the pudding spread far and fast.

0:45:390:45:43

In 1837, a few years after its invention, a similar recipe was

0:45:430:45:47

published in a cookery book 4,000 miles away in America.

0:45:470:45:51

A global baking sensation was born, all made possible by a rickety horse-drawn coach.

0:45:510:45:57

OK, 30 minutes left.

0:46:040:46:07

Just 30 minutes left.

0:46:070:46:09

The bakers begin to fill and dress their tarts.

0:46:120:46:16

These are just slices of apple that I've poached in apple juice

0:46:160:46:20

and sugar, and then when you roll them up,

0:46:200:46:24

they magically turn into little apple rosettes which look fabulous.

0:46:240:46:30

Knowing that she could be in trouble if she doesn't deliver today,

0:46:300:46:33

Mary Anne is once again attempting something out of the ordinary.

0:46:330:46:36

I'm not going to be here again, so I might as well go all out, eh?

0:46:360:46:40

Now, I'm no experienced cook, but this looks like you've cut it pretty fine time-wise.

0:46:420:46:47

Yeah, and I've messed up with the creme patissiere.

0:46:470:46:50

Ah, you've curdled it. Do you think the pressure of it's just got to you?

0:46:500:46:54

I've totally cracked this time.

0:46:540:46:57

Last week, Urvashi was criticised by Mary for using inedible flowers as decoration.

0:46:580:47:04

-I was mortified, so I got out one of Mary's books from the library and it's got...

-You swot!

0:47:040:47:09

..a double-page spread of edible flowers. It's great,

0:47:090:47:12

because it's got violas and I started growing violas last year.

0:47:120:47:15

Urvashi wants to stun the judges this week with her strawberry and

0:47:150:47:18

basil tarts and elderflower tarts garnished with homemade honeycomb.

0:47:180:47:23

My girls love watching this, because it is just magic when it all bubbles up...

0:47:230:47:27

-I've never seen honeycomb being made.

-Really?

0:47:270:47:29

Honeycomb is made by rapidly boiling butter, sugar and golden syrup.

0:47:290:47:34

It's there, yeah.

0:47:340:47:36

When it reaches 140 degrees Celsius, bicarbonate of soda is added.

0:47:360:47:41

Ah!

0:47:410:47:43

It's like magic.

0:47:430:47:44

-Oh, my God!

-Isn't that brilliant?

0:47:440:47:46

Reacting with the hot sugar, bubbles of carbon dioxide form,

0:47:460:47:50

giving the honeycomb its unique structure.

0:47:500:47:53

-I love that.

-It's just like bubble magic.

0:47:530:47:56

-That's brilliant.

-Isn't it wicked? Hopefully, it will set.

0:47:560:47:58

Ten minutes left, everyone, ten minutes left.

0:48:000:48:04

I am really pushing it for time again.

0:48:080:48:10

Oh... Hello, sailor.

0:48:130:48:16

Look...at that.

0:48:160:48:19

What's happened with the pastry?

0:48:240:48:26

It's burnt. Overall, if I was going to make a bad job of pastry,

0:48:260:48:30

this is pretty much how I'd set out to do it.

0:48:300:48:33

That ganache hasn't thickened up.

0:48:360:48:38

Really disappointed, really disappointed. Quick miffed, really.

0:48:380:48:42

I can't do anything about it.

0:48:420:48:44

I won't be able to turn these ones out, because the pastry won't set.

0:48:500:48:55

so I'm just making them look a tiny, tiny bit better than they do.

0:48:550:48:59

I just have a mantra in my head.

0:49:050:49:08

"You can't get it wrong." So even if you are getting it wrong,

0:49:080:49:10

you've still got a chance to redeem yourself.

0:49:100:49:13

Now I've got two good fillings. Let's see how we get on.

0:49:130:49:15

Back in the game!

0:49:230:49:24

Bakers, leave those tarts alone.

0:49:360:49:40

Your time is officially up.

0:49:400:49:42

The remaining 11 bakers have now done all they can,

0:49:560:50:00

but only ten can make it through and be in with a chance

0:50:000:50:02

of winning the Great British Bake Off.

0:50:020:50:06

Jo, you're up first.

0:50:060:50:08

It's the moment of truth for Joanne, and the last chance

0:50:080:50:11

to convince the judges to keep her in the competition.

0:50:110:50:13

The raspberry ones look fantastic.

0:50:130:50:16

Cooked well.

0:50:160:50:17

Wasn't that nice going through that crisp pastry?

0:50:170:50:19

That's what we're looking for.

0:50:190:50:22

Nice flavours.

0:50:220:50:23

-Thank you.

-Then we come to the...her lemon ones.

0:50:230:50:26

Lovely thin pastry there.

0:50:260:50:28

That one melts, it flakes.

0:50:280:50:31

And you've got this lovely runny honey in the bottom.

0:50:310:50:33

The taste of that one is excellent.

0:50:330:50:36

You've got them all very uniform. This is what we were asking you for.

0:50:380:50:41

You've made them like little soldiers.

0:50:410:50:43

The pastry looks a little on the thick side to me.

0:50:430:50:46

It's over baked and too thick. Your fillings are good, your

0:50:460:50:49

piping work is second to none, but again the pastries have let you down.

0:50:490:50:53

-It could be a thing of beauty this, Jason.

-I've left you the blueberry, did you notice that?

-I did!

0:50:570:51:03

-It's great.

-Thank you.

0:51:050:51:07

I like the way you've decorated it as well.

0:51:070:51:09

It's simple but quite arty.

0:51:090:51:13

How pretty those apples look!

0:51:150:51:17

You've just achieved something, to me, that's quite new on the top there.

0:51:170:51:21

The filling is scrummy.

0:51:210:51:23

-They're quite deep and big.

-Yeah.

0:51:230:51:26

-You've bitten off more than you can chew, Paul!

-Definitely!

0:51:260:51:28

I love the look of them. I adore the way it looks.

0:51:280:51:31

-Thank you.

-It is stunning.

0:51:310:51:34

-How pretty do those look!

-Don't they?

0:51:360:51:40

Full of style and most attractive.

0:51:400:51:42

But really it's delicious, it's very, very nice.

0:51:420:51:45

That you could put in a decent establishment - to sell.

0:51:450:51:48

Could you, really? Oh, my goodness, thank you.

0:51:480:51:50

Very, very good.

0:51:500:51:52

APPLAUSE I might take a few back tonight.

0:51:520:51:55

Ah, that's really sweet, thank you.

0:51:550:51:57

I said to you, you really should be able to eat

0:51:570:52:01

all the decoration, and haven't you done well!

0:52:010:52:06

Of course, violets, violas are totally edible,

0:52:060:52:09

and they look so pretty, particularly against the yellow.

0:52:090:52:13

What was in this pastry again?

0:52:160:52:18

-Just a straightforward pastry.

-Which you burnt.

0:52:180:52:20

-It's very overcooked, Simon.

-It is very overcooked, yes.

0:52:200:52:22

I'm getting chocolate.

0:52:220:52:24

Mm.

0:52:240:52:26

-And it is quite...it's salted well.

-Thank you.

0:52:260:52:29

-But that case is...

-Oh, it's horrific.

0:52:290:52:31

-It's a non-starter.

-That's rather a shame, really.

0:52:310:52:33

Robert, Robert...

0:52:360:52:38

Oh, dear, you're capable of such great things, you know.

0:52:380:52:42

Tastes really good. What else can I say?

0:52:440:52:47

-The problem is, it's a mess.

-Yeah.

0:52:470:52:49

This isn't the first time that you've been in this situation.

0:52:490:52:53

-I'm disappointed, to be honest.

-These are not good enough.

0:52:540:52:59

It's getting to know that they had kind of like big hopes for me and then basically not delivered.

0:53:020:53:07

I think I've done enough to be able to stay, but I also think that I've messed up enough to go.

0:53:070:53:13

Basically, I'm fearing the worst.

0:53:130:53:16

I think the person who's most obviously at risk of going home would be Rob.

0:53:160:53:20

We'll see how that one goes.

0:53:200:53:22

I'm obviously hoping, really, really praying that I stay, but

0:53:220:53:26

I had a really bad day yesterday, so I am quite concerned still.

0:53:260:53:30

Mary and Paul look back over the weekend's offerings individually

0:53:310:53:35

before deciding who they think should leave the Great British Bake Off.

0:53:350:53:39

But first, who will be named star baker?

0:53:390:53:43

Jason's had a really good time, hasn't he?

0:53:430:53:46

That blueberry with the frangipane, great.

0:53:460:53:49

Ian's also had a very good weekend, possibly the best quiche in the room.

0:53:490:53:52

I was mad about the casing of it, so crisp it looked beautiful.

0:53:520:53:55

And he had an amazing tarte au citron, let's not forget.

0:53:550:53:59

Again, the flavours were good, pastry was very good.

0:53:590:54:00

So is he in the running to be star baker?

0:54:000:54:02

For me, it's very, very close.

0:54:020:54:05

Let's look at the other end of the spectrum.

0:54:050:54:08

You identified that you thought Joanne and Simon were in trouble.

0:54:080:54:12

Joanne had a bad day yesterday.

0:54:120:54:14

Tenth in the tarte citron, second from bottom.

0:54:140:54:16

-The worst quiche.

-It's not good for her.

0:54:160:54:18

Today, though, her tart was pretty good.

0:54:180:54:21

We were looking for something that was beautifully presented, and she made excellent pastry.

0:54:210:54:26

-Now, Simon.

-The main reason why Simon is in the bottom is because he

0:54:260:54:30

-came last in the lemon tart.

-What did you make of his tarts, Mary?

0:54:300:54:32

Simon's pastry is really overcooked.

0:54:320:54:36

The flavour's all right. The pastry's knackered, it's burnt.

0:54:360:54:40

-You liked the chocolate salt, though?

-The actual filling of the chocolate was lovely,

0:54:400:54:44

but when you look at it, it isn't of a standard that we're looking for.

0:54:440:54:47

I'll tell you another person that needs a mention - Rob.

0:54:470:54:51

That is disgusting. How dare that be put up!

0:54:510:54:55

If he can't do it, then he shouldn't be in the competition.

0:54:550:54:57

He's got the skills, he's got the technique.

0:54:570:54:59

-Yeah.

-He's just not organised.

0:54:590:55:01

It grates me that he bothered turning up to create that.

0:55:010:55:04

-You're forgetting that yesterday he had two very good results.

-It doesn't make any difference.

0:55:040:55:09

This is a fundamental disagreement that you need to resolve.

0:55:090:55:13

-It's a Paul and Mary moment.

-Yeah, sure.

-Yeah.

0:55:130:55:16

Bakers, let's start with the positive.

0:55:280:55:31

The person that the judges felt this weekend really excelled in

0:55:330:55:39

every single challenge and therefore must be this week's star baker is...

0:55:390:55:43

..Jason.

0:55:480:55:49

APPLAUSE Well done, mate.

0:55:490:55:51

-Thank you.

-Well done!

0:55:510:55:54

Now we come to the slightly more painful issue of who won't be joining us next week.

0:55:540:56:01

The saddest thing of all, of course, is that we have to lose one person.

0:56:040:56:09

And I have to say this was extremely close.

0:56:110:56:15

And the person who will be leaving us this week is...

0:56:190:56:23

..Simon.

0:56:250:56:26

I'm so sorry, mate.

0:56:260:56:28

It's all right.

0:56:280:56:30

No, it's all right.

0:56:300:56:32

I don't feel any resentment for the result.

0:56:320:56:35

It's got to be the best people go through for this competition.

0:56:350:56:38

It is tough. I've told Rob that I expect him

0:56:380:56:41

to win, otherwise I'm coming to talk to him afterwards.

0:56:410:56:44

-I'm well sorry.

-Yes, mate. Come here.

0:56:440:56:46

For me, Simon just didn't perform all weekend.

0:56:460:56:49

It was disappointing today, because his pastry was so overbaked.

0:56:490:56:53

Give us a squeeze.

0:56:530:56:55

I am upset that I didn't reach the standard that I set myself,

0:56:550:56:59

but it will push me to do more in my own baking at home and set a higher standard.

0:56:590:57:05

You're lucky.

0:57:050:57:07

For me, Rob, I still feel he shouldn't be here.

0:57:070:57:11

But after much talking and chatting, we decided to let him stay.

0:57:110:57:15

I want to prove to Mary and Paul that I can be consistently good.

0:57:160:57:20

I don't think you've seen the best of me yet at all.

0:57:200:57:23

I am enjoying the moment.

0:57:240:57:26

This has proven that a lot of the effort that I put in is really paying off, so I am happy.

0:57:260:57:32

Obviously I'd had a bad couple of days, so it's such a big relief.

0:57:320:57:37

Oh, sorry.

0:57:410:57:43

Oh, I'm so relieved.

0:57:450:57:47

Next time...

0:57:470:57:50

I've got butterflies in my tummy, I'm nervous now.

0:57:500:57:52

..it's bread!

0:57:520:57:54

It's a bit scary. You just want it to work and you want it to be right.

0:57:540:57:56

Paul is on the search for perfection...

0:57:560:57:59

This is the week they really have to raise their game.

0:57:590:58:02

..setting his first technical challenge - focaccia.

0:58:020:58:05

Someone's not been following my recipe.

0:58:050:58:07

I think this has been the scariest challenge so far.

0:58:070:58:10

The bakers must rise to his exacting standards.

0:58:100:58:13

The whole thing's collapsed. It's just gone completely.

0:58:130:58:16

Everyone is out to impress.

0:58:160:58:18

-You've nailed it.

-It's a lovely texture, that.

0:58:180:58:22

But there can only be one winner.

0:58:220:58:25

This is more than a competition.

0:58:250:58:29

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0:58:360:58:39

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0:58:390:58:43

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