0:00:02 > 0:00:04Welcome back to Somerset, and to our illustrious tent
0:00:04 > 0:00:07wherein ten bakers are continuing to do baking battle.
0:00:07 > 0:00:09They face a weekend of arduous challenges
0:00:09 > 0:00:13in an effort to impress Mary Berry and Paul "The Silverback" Hollywood.
0:00:13 > 0:00:16Well, the butter is room temperature, the flour is sifted.
0:00:16 > 0:00:18But who will crumble? Forgive me!
0:00:18 > 0:00:20Welcome to The Great British Bake Off.
0:00:20 > 0:00:22Last week...
0:00:22 > 0:00:25- It's sticking! - ..bread proved tricky.
0:00:25 > 0:00:26I'm going again! I'm going again!
0:00:26 > 0:00:28For the first time...
0:00:28 > 0:00:30I feel like I'm sort of an impostor.
0:00:30 > 0:00:34- ..Victoria struggled.- They're a bit weak. They're a bit flat.
0:00:34 > 0:00:36- But, it was dad of two, Peter... - WATER SPLASHES
0:00:36 > 0:00:38..who was next to leave.
0:00:38 > 0:00:41To say it was a disaster would be a humiliation to disaster.
0:00:41 > 0:00:46While law student, John, was judged Star Baker.
0:00:46 > 0:00:48- Chuffed to bits! Chuffed to bits! - 'This week...'
0:00:48 > 0:00:50- Did I just say you measuring pastry? - Yeah!
0:00:50 > 0:00:52'..the bakers tackle tarts.
0:00:52 > 0:00:55'But who'll create pastry perfection?'
0:00:55 > 0:00:59- I love that!- You could see this on the front of a patisserie window.
0:00:59 > 0:01:01Who'll manage to pull off...
0:01:01 > 0:01:02Let's try that again.
0:01:02 > 0:01:03..a technical triumph?
0:01:03 > 0:01:06A little bit of a soggy bottom in the middle.
0:01:06 > 0:01:08Who'll be the next Star Baker?
0:01:08 > 0:01:12Yes! Yes! Sorry! Yes!
0:01:12 > 0:01:13And whose Bake Off...
0:01:13 > 0:01:17I will, today, design a tart that will look stunning.
0:01:17 > 0:01:18..is about to come to an end?
0:01:20 > 0:01:22So this is going to go in the bin.
0:01:22 > 0:01:25I'm really, really, cross with myself. Really cross.
0:01:25 > 0:01:27Aargh!
0:01:27 > 0:01:29Silly! Silly, silly, silly!
0:01:56 > 0:01:58So, this week, it's all about tarts.
0:01:58 > 0:02:03Such a shame you can't get any double entendres out of this week.
0:02:03 > 0:02:04Hmmm...
0:02:04 > 0:02:05Did you say, "tarts?"
0:02:05 > 0:02:06Tarts, yeah.
0:02:08 > 0:02:10- No, nothing.- No.
0:02:17 > 0:02:21Morning, bakers, and welcome back to the Bake Off tent.
0:02:21 > 0:02:23And this, your signature challenge.
0:02:23 > 0:02:25We're going to be asking you today
0:02:25 > 0:02:27to rustle up a bit of a French classic...
0:02:27 > 0:02:29SHE ADOPTS FRENCH ACCENT ..which is the tarte tatin.
0:02:29 > 0:02:32- Oh!- Thanks very much.
0:02:32 > 0:02:35Now this is a particularly tricky thing to bake,
0:02:35 > 0:02:38because it requires a real knowledge of pastry,
0:02:38 > 0:02:42and apparently, very steady hand when you're turning it out.
0:02:42 > 0:02:43Well, that rules you out.
0:02:43 > 0:02:46We're looking for a classic tarte tatin, sweet or savoury,
0:02:46 > 0:02:49and you've just got two and a half hours to do it.
0:02:49 > 0:02:51- So...- On your marks.- Get set.- Bake!
0:02:54 > 0:02:56The classic tarte tatin
0:02:56 > 0:03:00is traditionally made with caramelised apples,
0:03:00 > 0:03:02which are baked under a lid of pastry before being inverted,
0:03:02 > 0:03:06so that when it's served, the pastry is underneath and the filling on top.
0:03:06 > 0:03:08The finished result should be
0:03:08 > 0:03:11a crisp pastry once they turn it out,
0:03:11 > 0:03:13and on top,
0:03:13 > 0:03:16a lovely, syrupy, shiny caramel.
0:03:16 > 0:03:18If they bake it too little, it will remain pale.
0:03:18 > 0:03:22That, with the liquid of whatever fruit they're going to use,
0:03:22 > 0:03:24will go into the dough and make it soggy.
0:03:24 > 0:03:26And that, for me, is a big no.
0:03:26 > 0:03:31This is something that I do actually make for lunch.
0:03:31 > 0:03:32We eat it at home.
0:03:32 > 0:03:36Whether it's a classic tarte tatin, I don't know. But we eat this.
0:03:36 > 0:03:38- It's edible! I know it's edible! - SHE LAUGHS
0:03:38 > 0:03:41As well as her friends and partner, Michael,
0:03:41 > 0:03:44it's intensive care consultant Danny's work colleagues
0:03:44 > 0:03:46that are the willing guinea pigs
0:03:46 > 0:03:48for her latest baking inventions.
0:03:48 > 0:03:53Today, it will be Paul and Mary's turn to try her savoury tatin,
0:03:53 > 0:03:56featuring pear, walnut, thyme and Roquefort cheese.
0:03:56 > 0:03:59Sounds very interesting, doesn't it?
0:03:59 > 0:04:00It does, it sounds nice!
0:04:00 > 0:04:03I mean, pear and Roquefort really go well together.
0:04:03 > 0:04:05As long as you don't overwhelm the pear with Roquefort.
0:04:05 > 0:04:08That's the secret. It's about the blend of the flavours.
0:04:08 > 0:04:09To get the cheese flavour in,
0:04:09 > 0:04:12because it melts, you've got extra kind of moisture.
0:04:12 > 0:04:14The first time I made it, it was FAR too sweet.
0:04:14 > 0:04:17So I've cut back, and I've gone to almost no sugar
0:04:17 > 0:04:20and then go back up again, to try and get the balance right
0:04:20 > 0:04:22between the amount of "caramel" and liquid
0:04:22 > 0:04:24that's coming from the cheese.
0:04:24 > 0:04:25- Wait and see!- Yes!
0:04:25 > 0:04:27There are no flies on these bakers!
0:04:29 > 0:04:32Most of the bakers are making rough puff pastry
0:04:32 > 0:04:35by adding chunks of butter to flour.
0:04:35 > 0:04:37I've brought my own knife from home
0:04:37 > 0:04:40cos it's got a perfect rounded end for going round the bowl
0:04:40 > 0:04:42and cutting through the butter and stuff.
0:04:42 > 0:04:45I can't make pastry without this knife
0:04:45 > 0:04:46so I have to bring it with me!
0:04:46 > 0:04:49They must add just enough water
0:04:49 > 0:04:52to bring the mixture together into a soft dough.
0:04:52 > 0:04:55You put some lemon juice in with the water.
0:04:55 > 0:04:58Don't quote me on this, but I think it's to help
0:04:58 > 0:05:01start break down the gluten in the flour,
0:05:01 > 0:05:03so that the layers can really puff up.
0:05:03 > 0:05:07To produce the rough puff's distinctive layers,
0:05:07 > 0:05:09the dough must then be rolled and folded.
0:05:09 > 0:05:12I've done three folds. Pop it back in the fridge.
0:05:12 > 0:05:14That should be A-OK.
0:05:14 > 0:05:18James has opted for a different approach.
0:05:18 > 0:05:20HE HAMMERS BUTTER
0:05:20 > 0:05:22He is the only baker attempting
0:05:22 > 0:05:24the more time-consuming full puff pastry,
0:05:24 > 0:05:27which means adding the butter in one flattened piece.
0:05:29 > 0:05:34It's then distributed as he rolls and folds the pastry dough.
0:05:34 > 0:05:36Doing it this quickly is hard!
0:05:36 > 0:05:40By ensuring the butter is perfectly sandwiched between each layer,
0:05:40 > 0:05:43he should produce a lighter pastry.
0:05:43 > 0:05:45To be quite honest, I've got no idea
0:05:45 > 0:05:47what rough puff pastry is or how to make it,
0:05:47 > 0:05:48This is the only sort I knew!
0:05:48 > 0:05:52When he's not experimenting with his baking,
0:05:52 > 0:05:55James relaxes playing double bass in a band with his sister.
0:05:55 > 0:05:59THEY PLAY SCOTTISH FOLK MUSIC
0:05:59 > 0:06:02Today, he's baking a personal tried and tested favourite,
0:06:02 > 0:06:04an apple and lavender tart.
0:06:04 > 0:06:05- Apple and lavender?- Yes!
0:06:05 > 0:06:08How are you infusing the lavender, then?
0:06:08 > 0:06:10I'm just actually putting some dried lavender
0:06:10 > 0:06:12in with the caramel and it works, yeah.
0:06:12 > 0:06:13Why lavender?
0:06:13 > 0:06:16This is the only tarte tatin I've ever made or ever tasted!
0:06:16 > 0:06:19- And you leave the little bits of lavender in it?- Yeah, yeah.
0:06:19 > 0:06:22- Nice! - That'll be interesting to see.- Yeah!
0:06:27 > 0:06:30With the pastry resting in the fridge,
0:06:30 > 0:06:33the bakers must focus on perfecting their toppings.
0:06:33 > 0:06:37I tend to like just a trace of a flavour
0:06:37 > 0:06:40and Paul and Mary like FLAVOUR with a big F,
0:06:40 > 0:06:44so I'm sort of doubling up the amount I'm putting in.
0:06:44 > 0:06:46When she isn't baking, Victoria knits,
0:06:46 > 0:06:50using the quiet time to dream up new flavour combinations.
0:06:50 > 0:06:56Her tart is a daring mix of figs, walnuts and pink peppercorns.
0:06:56 > 0:06:59Now, these peppercorns, they are dry?
0:06:59 > 0:07:01Yes, they are like this.
0:07:01 > 0:07:05But I've found when you crush them, they're still quite soft inside.
0:07:05 > 0:07:07They're not like black peppercorns
0:07:07 > 0:07:08which seem to be very hard and dried.
0:07:08 > 0:07:10- Not infused in anything?- No.
0:07:10 > 0:07:12Good luck. I'm looking forward to seeing
0:07:12 > 0:07:15how those peppercorns come through against the figs.
0:07:21 > 0:07:24I've actually practised this yesterday,
0:07:24 > 0:07:26and actually last week as well.
0:07:26 > 0:07:28I don't want to be on the back foot all the time, you see?
0:07:28 > 0:07:29If I do this well,
0:07:29 > 0:07:31it eases the pressure and I can enjoy the weekend.
0:07:31 > 0:07:35For Ryan, baking is all about preparation.
0:07:35 > 0:07:37He practises all his recipes
0:07:37 > 0:07:39until he gets them absolutely perfect,
0:07:39 > 0:07:42often with the help of his two-year-old daughter, Molly.
0:07:42 > 0:07:45- Uh!- Yes, you're having a lot of fun, but you're not making much!
0:07:45 > 0:07:47He's hoping that will pay off
0:07:47 > 0:07:51with his vanilla and cinnamon spiced pear tarte tatin.
0:07:51 > 0:07:55I'm scraping out the vanilla seeds and rubbing it into the pears.
0:07:55 > 0:07:57And on top of that I'll stick
0:07:57 > 0:07:59the left over vanilla pod into the pear,
0:07:59 > 0:08:02to drive some of the flavour inside the pears.
0:08:02 > 0:08:04Ryan isn't the only one who's been practising.
0:08:04 > 0:08:06I've done this one three or four times,
0:08:06 > 0:08:08just because it's everybody's favourite.
0:08:08 > 0:08:09It's very simple, though.
0:08:09 > 0:08:12Compared to everybody else's, it's very simple.
0:08:12 > 0:08:16Vicar's wife, Sarah-Jane, has hundreds of baking recipes
0:08:16 > 0:08:20that have been handed down to her by her grandmother.
0:08:20 > 0:08:22Her family's favourite tarte tatin
0:08:22 > 0:08:24only features caramel and fresh banana.
0:08:24 > 0:08:26- I LOVE bananas!- Oh, that's good!
0:08:26 > 0:08:28Did you know that, Sarah-Jane?
0:08:28 > 0:08:29I didn't, no!
0:08:29 > 0:08:31And are you slicing your bananas or..?
0:08:31 > 0:08:33I'm going to slice them into discs.
0:08:33 > 0:08:34It looks quite pretty.
0:08:34 > 0:08:36So it won't be too deep.
0:08:36 > 0:08:39If you did it very deep it would fall apart when you cut it.
0:08:39 > 0:08:40Yes.
0:08:40 > 0:08:42But you've worked all that out, haven't you?
0:08:42 > 0:08:43I don't want to say too much,
0:08:43 > 0:08:45but it does work quite well at home
0:08:45 > 0:08:47and everybody really likes it.
0:08:47 > 0:08:48So we expect perfection, then!
0:08:48 > 0:08:52Nothing less than perfection, Sarah-Jane, is that OK?
0:08:52 > 0:08:54That's fine, yeah! No pressure!
0:08:57 > 0:09:01My children are definitely the guinea pigs for my recipes.
0:09:01 > 0:09:03But my children are probably my harshest critics,
0:09:03 > 0:09:05cos if they don't like it, they just won't eat it
0:09:05 > 0:09:07and they won't pretend that it's lovely.
0:09:07 > 0:09:11Mum of two, Cathryn, takes her family camping as often as she can,
0:09:11 > 0:09:15and even life in the great outdoors won't stop her from baking.
0:09:15 > 0:09:19She's making life difficult again with her tarte tatin,
0:09:19 > 0:09:21creating her own five spice mix
0:09:21 > 0:09:25and de-stoning almost a pound of fresh plums and cherries.
0:09:26 > 0:09:28SHE SIGHS
0:09:28 > 0:09:33Hasn't been entirely successful when I've been practising at home,
0:09:33 > 0:09:35so hoping that I've got all my...
0:09:35 > 0:09:38ironed out the creases at home
0:09:38 > 0:09:40and it'll be all right today.
0:09:44 > 0:09:46Got an hour and ten minutes.
0:09:46 > 0:09:47With 90 minutes to go,
0:09:47 > 0:09:50caramel becomes the key element in the tarte tatin.
0:09:50 > 0:09:53Made by carefully melting sugar in water,
0:09:53 > 0:09:55not only does it give the tart a golden colour,
0:09:55 > 0:09:59it should also provide a shiny, glazed finish.
0:09:59 > 0:10:02Because I've got apple juice and cinnamon in there,
0:10:02 > 0:10:05I can't quite gauge the amber tones, cos it was already fairly brown.
0:10:05 > 0:10:07- Gauge the amber tones? - Gauge the amber tones!
0:10:07 > 0:10:10I tell you what, if the baking doesn't pay off, which it will,
0:10:10 > 0:10:11- poetry is always there. - Yeah, well...
0:10:11 > 0:10:15When his parents divorced 16 years ago,
0:10:15 > 0:10:17John and his mum found that baking
0:10:17 > 0:10:21was a great way for them to bond and to keep the family together.
0:10:21 > 0:10:22In my tum-tum!
0:10:22 > 0:10:25He's determined to repeat last week's success
0:10:25 > 0:10:28with an apple and vanilla tarte tatin,
0:10:28 > 0:10:30topped with a walnut praline.
0:10:30 > 0:10:32I'm aware that when I speak to you
0:10:32 > 0:10:35there should be a certain amount of reverence in my tone,
0:10:35 > 0:10:36cos, last week, Star Baker.
0:10:36 > 0:10:39Well, yeah, you're talking to a king now, Sue.
0:10:39 > 0:10:41- I know, I know. Excuse me, let me defer.- Thank you!
0:10:41 > 0:10:44It's nice to have that accolade of Star Baker,
0:10:44 > 0:10:47but it doesn't really mean anything in the grand scheme of things.
0:10:47 > 0:10:49Everything's set to zero today and...
0:10:49 > 0:10:52- Would it mean more if we gave you a crown?- It would, actually.
0:10:52 > 0:10:54You can fashion one out of foil or something.
0:10:54 > 0:10:58- Something quite simple.- You've heard about the licence fee freezes, then?
0:10:58 > 0:11:00- Yeah.- It literally would be made out of foil.
0:11:01 > 0:11:04Any prospect of being this week's Star Baker...
0:11:04 > 0:11:07So this is going to go in the bin.
0:11:07 > 0:11:09..could already be slipping away from Manisha.
0:11:09 > 0:11:10I think the sugar crystallised.
0:11:10 > 0:11:13That's never, ever happened before. Yeah, going to start again.
0:11:13 > 0:11:17When she's not baking or looking after her dad and brothers,
0:11:17 > 0:11:21nursery teacher, Manisha, spends as much time with friends as she can.
0:11:21 > 0:11:26They've all tried her classic apple and pear tarte tatin.
0:11:26 > 0:11:31Manisha, I saw you having a little bit of trouble with that caramel
0:11:31 > 0:11:33and you know, in a non-stick pan,
0:11:33 > 0:11:34very often, it will crystallise,
0:11:34 > 0:11:37and it's very important not to stir.
0:11:37 > 0:11:41You dissolve the sugar stirring, then leave it alone
0:11:41 > 0:11:43and let it boil till it's a caramel.
0:11:43 > 0:11:45And you've got there in the end.
0:11:45 > 0:11:47I've got two going at the end.
0:11:47 > 0:11:49Just in case! How many times have you..?
0:11:49 > 0:11:51This is the fifth and sixth.
0:11:51 > 0:11:53I've got a good feeling about six.
0:11:53 > 0:11:56- I've not touched number four and three...- Just leave them alone.
0:11:58 > 0:12:02How the bakers arrange their fruit is critical.
0:12:02 > 0:12:03An apple left to eat!
0:12:06 > 0:12:09Failing to create an attractive pattern at this stage
0:12:09 > 0:12:14will result in an ugly mess once their tart is turned out.
0:12:14 > 0:12:17I like tarte tatin to have strong, deep apples.
0:12:17 > 0:12:20It sort of adds to the presentation of it and depth of it.
0:12:21 > 0:12:24When 63-year-old Brendan was in his teens,
0:12:24 > 0:12:26he planned to train for a career in baking.
0:12:26 > 0:12:29But money at home was tight and he had to put his dreams on hold
0:12:29 > 0:12:31so that he could find work to support his family.
0:12:31 > 0:12:35His signature tarte tatin uses ginger
0:12:35 > 0:12:38to complement the flavour of 12 apples.
0:12:38 > 0:12:43Using this particular upright method, I bake it first of all,
0:12:43 > 0:12:46before putting the pastry on, and then finish it.
0:12:46 > 0:12:48That will be in there for 25 minutes.
0:12:50 > 0:12:53The final piece in the tarte tatin puzzle is the pastry top.
0:12:53 > 0:12:56That, after baking, will become the bottom.
0:12:56 > 0:12:59Danny, did I just see you measuring pastry?
0:12:59 > 0:13:01Yeah, it's too thick.
0:13:01 > 0:13:04- You've been measuring that way as well?- Yeah, and it's too thick here.
0:13:04 > 0:13:07You're going to need an electron microscope to see that!
0:13:07 > 0:13:10But Stuart isn't rolling out pastry.
0:13:11 > 0:13:13For the almond flavour, I'm using marzipan,
0:13:13 > 0:13:17cos it's just quite an intense almond but nice balanced flavour.
0:13:17 > 0:13:19So I'm putting that on top of the fruit
0:13:19 > 0:13:20and pastry on top of the marzipan.
0:13:20 > 0:13:24PE teacher, Stuart, is currently having to divide his spare time
0:13:24 > 0:13:26between practising for the Bake Off
0:13:26 > 0:13:28and training with his local rugby team.
0:13:28 > 0:13:32He's tackling a pear and almond tarte tatin.
0:13:32 > 0:13:35It could look very messy as it melts, the marzipan.
0:13:35 > 0:13:39But that marzipan is going to give a really good flavour,
0:13:39 > 0:13:42because I often make marzipan, grated
0:13:42 > 0:13:44into a mixture of apples or pears,
0:13:44 > 0:13:46and I think it adds a lot to a tart.
0:13:48 > 0:13:5040 minutes remaining.
0:13:50 > 0:13:52I think that'll do.
0:13:52 > 0:13:53When baking in the oven,
0:13:53 > 0:13:57any liquid from their fruit will create steam
0:13:57 > 0:14:00that can soak the baker's pastry, rendering it a soggy mess.
0:14:00 > 0:14:03So, hopefully it should be OK.
0:14:03 > 0:14:06By pricking the surface, the steam can escape,
0:14:06 > 0:14:10helping the pastry stay as crisp as possible.
0:14:10 > 0:14:11Fingers crossed!
0:14:18 > 0:14:24When to remove a tarte tatin from the oven is an agonising decision.
0:14:27 > 0:14:30The bakers will only be able to see when their PASTRY is baked.
0:14:30 > 0:14:34I want to keep the bottom of the pastry as crisp as possible.
0:14:34 > 0:14:37But it means that it's colouring a lot more quickly than it would.
0:14:38 > 0:14:41So I've made a little hat to put on the top
0:14:41 > 0:14:43to stop it from going too dark while it finishes cooking.
0:14:43 > 0:14:46They have to rely on their baking instincts to reassure them
0:14:46 > 0:14:48that their hidden fruit toppings
0:14:48 > 0:14:52are cooked through without becoming mushy and shapeless.
0:14:54 > 0:14:58And even if they think they have judged it correctly...
0:14:59 > 0:15:02Has everybody else brought theirs out?
0:15:04 > 0:15:08..they will only know for sure if they manage to turn it out.
0:15:09 > 0:15:11There is a lot of liquid, still.
0:15:14 > 0:15:16Moment of truth now.
0:15:32 > 0:15:34Oh, syrup, disaster!
0:15:43 > 0:15:45Puff the Magic Pastry. Here it comes.
0:15:47 > 0:15:51That is not only a taste of France, it is the size of France.
0:15:51 > 0:15:54That would do a proper old-fashioned family of eight, wouldn't it?
0:15:54 > 0:15:55It really would.
0:16:09 > 0:16:14Oh, my days! Woah! Look at that!
0:16:22 > 0:16:27It has kind of collapsed slightly on this side. But, yeah, it looks good.
0:16:33 > 0:16:35That is not too bad.
0:16:45 > 0:16:51Yes, yes! Sorry! Yes! That is so childish!
0:17:10 > 0:17:15You had a tricky time to start with, with that caramel, didn't you?
0:17:15 > 0:17:18- Yes.- But you got there in the end.
0:17:18 > 0:17:21- This was the sixth caramel you made? - Eighth.
0:17:21 > 0:17:22The eighth caramel?!
0:17:22 > 0:17:27My only thing is, I like a dark colour, I like to see a caramel.
0:17:27 > 0:17:30The pastry could do with a bit more cooking.
0:17:30 > 0:17:35The flavours are good but it is under-baked.
0:17:39 > 0:17:41I think it looks great. You have a fantastic colour.
0:17:41 > 0:17:44- I love what has happened to the bananas.- Thank you.
0:17:44 > 0:17:47- It is red. I didn't even know they were bananas.- No, I know.
0:17:47 > 0:17:48It is lovely and flaky underneath.
0:17:50 > 0:17:52You know what I'm going to say about that?
0:17:52 > 0:17:55- No?- No soggy bottom!- Thank you!
0:17:56 > 0:17:59That tastes absolutely delicious.
0:17:59 > 0:18:03I was very impressed with the way you chose something simple
0:18:03 > 0:18:05and carried it out perfectly.
0:18:05 > 0:18:08- Thank you so much.- That is delicious.
0:18:08 > 0:18:12Toffee, banana, crispy, layered, buttery. Well done.
0:18:12 > 0:18:14Thank you so much.
0:18:16 > 0:18:18Weights and measures wise,
0:18:18 > 0:18:21you have used an orchard's worth of apples for this?
0:18:21 > 0:18:25- There's 12.- That is a nightmare to cut into!
0:18:25 > 0:18:28Normally it fuses so you would not have that issue.
0:18:28 > 0:18:32You are going to have major issues. Obviously it will remain soggy.
0:18:32 > 0:18:35Any layers you've managed to build up will collapse.
0:18:37 > 0:18:39- It needed longer.- Yes.
0:18:39 > 0:18:41Your apples are not quite... I would have, a little bit more.
0:18:41 > 0:18:43I know they are al dente, now, but it needed more.
0:18:43 > 0:18:45But the flavours are very good.
0:18:45 > 0:18:48And as you say, a little bit longer in the oven.
0:18:50 > 0:18:52Lots of colour, but does the colour
0:18:52 > 0:18:54then mean lots of flavour?
0:18:54 > 0:18:57I can see that the pastry is not done.
0:18:59 > 0:19:02That does not really work for me.
0:19:03 > 0:19:06It does not know what it is. That is the problem.
0:19:11 > 0:19:14The bake actually is all right.
0:19:14 > 0:19:19- That marzipan, with that, is spectacular.- Thank you.
0:19:23 > 0:19:28The amount of liquid in this has made you have a very soggy bottom.
0:19:28 > 0:19:30It looks lovely and colourful though.
0:19:30 > 0:19:31It's terrible, isn't it?
0:19:31 > 0:19:33I was a bit anxious about the five-spice,
0:19:33 > 0:19:37because I have not done that before with something sweet.
0:19:37 > 0:19:39It is quite scrummy.
0:19:39 > 0:19:42And clever you, with that five-spice. It goes very well.
0:19:44 > 0:19:46Happy?
0:19:46 > 0:19:49- Generally, I can't complain. - That is a very good attitude.
0:19:49 > 0:19:53I like the way that each person will get half a pair.
0:19:53 > 0:19:55Or if you are Paul, a whole pear!
0:19:55 > 0:20:00Could have been a little bit thicker with the caramel.
0:20:00 > 0:20:03The pastry in certain parts is a little bit underdone.
0:20:03 > 0:20:06You went to a lot of trouble to get that vanilla flavour and it works.
0:20:06 > 0:20:11- You've got a true shine over the whole thing.- Brilliant. Well done.
0:20:16 > 0:20:18It is dark, it looks inviting, it looks toffee-like.
0:20:18 > 0:20:22From here, I can see the layers of the pastry.
0:20:23 > 0:20:26Just look at that for an underneath. Beautifully baked.
0:20:28 > 0:20:32You needed more Roquefort. It is a strong flavour but don't be afraid to use it.
0:20:37 > 0:20:42I can see from here you have got a nice soft fruit. How about that?
0:20:42 > 0:20:45Lovely, crisp underneath.
0:20:45 > 0:20:49The bake is good. I think the flavours altogether are fantastic.
0:20:49 > 0:20:50Thank you.
0:20:54 > 0:20:58We have got a bit of colour on the bottom there which is good.
0:21:00 > 0:21:01The fruit is cooked.
0:21:01 > 0:21:04The texture of the apple is lovely,
0:21:04 > 0:21:06the flavour combination is good.
0:21:06 > 0:21:09- I liked the lavender, you have really conquered that.- Thank you.
0:21:09 > 0:21:12It could have gone knicker drawer, that, you know what I mean?
0:21:12 > 0:21:15There is always that worry with lavender. But it is just delightful.
0:21:15 > 0:21:16Thank you very much.
0:21:18 > 0:21:22It was the risk of using the lavender that got all the positive comments.
0:21:22 > 0:21:28I'm so frustrated, really cross with myself. Just a bit under-baked.
0:21:28 > 0:21:29They are the judges on the day.
0:21:29 > 0:21:33So obviously disappointed I have not done better in their eyes.
0:21:33 > 0:21:39For Mary Berry, a legend, to say that mine was perfectly baked?
0:21:39 > 0:21:43It is up there with one of my best life experiences ever.
0:21:43 > 0:21:46For now, I'm aiming to do a good job later
0:21:46 > 0:21:50and forget about it being a bit pants.
0:21:52 > 0:21:55If you visited your GP and he prescribed a jam tart
0:21:55 > 0:21:57instead of antibiotics, you could be forgiven for thinking
0:21:57 > 0:22:00he's more in need of urgent treatment than you.
0:22:00 > 0:22:03However researchers at the Royal Infirmary in Edinburgh
0:22:03 > 0:22:05have unearthed a sweet tart recipe from the 1950s
0:22:05 > 0:22:08which shows how pioneering doctors and dieticians
0:22:08 > 0:22:11have totally revolutionised our approach to healthy eating.
0:22:13 > 0:22:16In 1920s Edinburgh a state of the art branch of food science
0:22:16 > 0:22:20was founded at the Royal Infirmary.
0:22:20 > 0:22:22Dietetics claimed that eating the right food
0:22:22 > 0:22:23could benefit your health
0:22:23 > 0:22:26and led to a wealth of new hospital recipes
0:22:26 > 0:22:30such as the bizarrely named invalid fruit tart.
0:22:30 > 0:22:33Well, the invalid fruit tart and the other recipes of the time
0:22:33 > 0:22:36showed that there was an interest in treating medical conditions by diet,
0:22:36 > 0:22:37so dietetics developed.
0:22:37 > 0:22:40Nurses who were working in the wards where the doctors asked
0:22:40 > 0:22:43for this particular treatment got particularly interested,
0:22:43 > 0:22:46and they were the ones caring for the patients,
0:22:46 > 0:22:47they were the ones feeding the patients.
0:22:47 > 0:22:50And they liaised with the cooks and the catering department
0:22:50 > 0:22:52so the nurses were able to feed the patients correctly.
0:22:52 > 0:22:56Nurses started specialising in the science of dietetics
0:22:56 > 0:23:00and classes were held in kitchens as well as in the ward.
0:23:00 > 0:23:02These newly-appointed sister dieticians
0:23:02 > 0:23:06now had the skills they needed to design and create recipes
0:23:06 > 0:23:09to help put their patients on the road to recovery.
0:23:09 > 0:23:13The invalid fruit tart recipe was one of several recipes
0:23:13 > 0:23:17that was discovered in the archives of the Royal Infirmary in Edinburgh.
0:23:17 > 0:23:22It's a layered dish, a very soft dish, easy to chew,
0:23:22 > 0:23:26but perhaps not the traditional tart that we would eat nowadays.
0:23:26 > 0:23:30The invalid fruit tart is made from stewed apples, stale sponge
0:23:30 > 0:23:33and custard - each ingredient carefully chosen
0:23:33 > 0:23:37to give patients a balanced intake of nutrients.
0:23:37 > 0:23:41Nutritionally, I think the apples provided fibre,
0:23:41 > 0:23:45but also various micronutrients that would have been recognised
0:23:45 > 0:23:48to contribute to good health at that time as well.
0:23:48 > 0:23:51We think that the recipe said for stale sponge
0:23:51 > 0:23:55because the drier texture of a stale sponge would allow the custard
0:23:55 > 0:23:57to be absorbed better. If it was a fresher sponge,
0:23:57 > 0:24:00then it tends to make more of a pasty consistency.
0:24:00 > 0:24:02The custard, made from milk and eggs,
0:24:02 > 0:24:04added a high amount of protein to the dish,
0:24:04 > 0:24:07ensuring plenty of energy for the patients.
0:24:07 > 0:24:10The appearance of a tart was also taken into consideration,
0:24:10 > 0:24:13and a meringue topping would have made the invalid tart
0:24:13 > 0:24:17a mouth-watering prospect for hospital patients at the time.
0:24:17 > 0:24:21I think there may need to be some changes if it were to be used now,
0:24:21 > 0:24:24in terms of using things like pasteurised eggs in hospital.
0:24:24 > 0:24:26and I also think that the name -
0:24:26 > 0:24:28the invalid fruit tart - might need to be changed
0:24:28 > 0:24:31to make it more appealing for patients looking through menus.
0:24:32 > 0:24:34The pioneering work of these early dieticians
0:24:34 > 0:24:36gave us a greater understanding
0:24:36 > 0:24:40of how food can aid our path to recovery,
0:24:40 > 0:24:43proving that an apple a day - even in a baked tart -
0:24:43 > 0:24:47really can help keep the doctor away.
0:24:50 > 0:24:52A storm has hit the Bake-Off,
0:24:52 > 0:24:56just in time for pastry week's most chilling test.
0:24:58 > 0:25:03Bakers, it's the moment I sense that you might all be dreading -
0:25:03 > 0:25:06it's, of course, time for the Technical Challenge.
0:25:06 > 0:25:10Now, this is going to be judged blind, as you know,
0:25:10 > 0:25:13- so Paul and Mary, with the greatest respect, please leave. - Good luck!- Thank you.
0:25:15 > 0:25:19This week, the Technical Challenge is going to be...
0:25:19 > 0:25:22a treacle tart with a woven lattice top.
0:25:22 > 0:25:26This is Mary Berry's recipe, OK? No pressure.
0:25:26 > 0:25:31She will know the difference between a great bake, as per her instructions,
0:25:31 > 0:25:33from something substandard. You've got two hours, so...
0:25:33 > 0:25:36- On your marks...- Get set...- Bake.
0:25:36 > 0:25:38Crack on.
0:25:39 > 0:25:42All the bakers have the same ingredients
0:25:42 > 0:25:44and the same very basic recipe.
0:25:45 > 0:25:48Beyond that, they're on their own.
0:25:48 > 0:25:51See if I can guess all the stuff that's not in the recipe.
0:25:51 > 0:25:53Mary Berry's recipe. Such pressure.
0:25:53 > 0:25:56If I don't present them with something perfect I'll feel dreadful!
0:26:02 > 0:26:05So, Mary, why have you picked a treacle tart?
0:26:05 > 0:26:08Well, it's a classic recipe, everybody loves it
0:26:08 > 0:26:10and it's quite tricky to make.
0:26:11 > 0:26:13It crumbles so easily.
0:26:14 > 0:26:16Look at that texture. Fantastic.
0:26:16 > 0:26:20And if you just turn it upside-down, there it is -
0:26:20 > 0:26:24lovely and brown underneath, just that pale golden colour.
0:26:24 > 0:26:26If you had a thicker pastry, it would not be as good.
0:26:26 > 0:26:29I think the lattice work on the top will cause a few problems
0:26:29 > 0:26:32cos most of them have probably not done it like that before.
0:26:32 > 0:26:35They're not just to put them on all one way and all another way.
0:26:35 > 0:26:37We've made it a bit tricky for them.
0:26:37 > 0:26:42We've told them they have to interweave all the strands.
0:26:42 > 0:26:43So a lot of things can go wrong.
0:26:46 > 0:26:48The shortcrust pastry base is made
0:26:48 > 0:26:51by combining two parts flour to one part fat...
0:26:51 > 0:26:55rubbing them together to form fine breadcrumbs,
0:26:55 > 0:26:57and then adding water to bind it into a dough.
0:27:00 > 0:27:03Trick with it is to just work it as little as possible
0:27:03 > 0:27:05and add as little water as humanly possible.
0:27:05 > 0:27:08It's very short, that.
0:27:08 > 0:27:11I'm not sure if it's just got too little water in it. It is pliable.
0:27:11 > 0:27:13I've put the recipe's amount,
0:27:13 > 0:27:17- so I'm not going to fiddle with Mary Berry - she'll have me. - HE LAUGHS
0:27:17 > 0:27:19Chilling the dough relaxes the gluten in the flour
0:27:19 > 0:27:23and prevents the fats from melting into a sticky mess...
0:27:25 > 0:27:28..which should allow the bakers to roll it out as thin as possible
0:27:28 > 0:27:30to line their tins.
0:27:31 > 0:27:34That is a thing of great beauty.
0:27:34 > 0:27:36Are you starting to think there might be people here
0:27:36 > 0:27:39that look like they could go all the way?
0:27:39 > 0:27:41- Oh, absolutely! - Is it getting competitive?
0:27:41 > 0:27:46- Not in that sense.- No. Not yet. Just wait. Ooh! Just wait.
0:27:46 > 0:27:49So, at the moment, sweetness, light, a lot of support in the room,
0:27:49 > 0:27:53a lot of love in the room. Wait till week five. SHE CLICKS HER TONGUE
0:27:56 > 0:27:59The treacle-tart filling has three key ingredients -
0:27:59 > 0:28:01golden syrup, lemon and breadcrumbs.
0:28:03 > 0:28:05I thought a treacle tart would have treacle in it. Apparently not.
0:28:05 > 0:28:08Ideally, the bread used should be a couple of days old
0:28:08 > 0:28:10so that it's slightly dry,
0:28:10 > 0:28:14which helps prevent the crumbs sticking together when blended.
0:28:14 > 0:28:18I can't believe you've cut this into triangles and now you're going to put it into a blender
0:28:18 > 0:28:20- and now smash the living daylights out of it!- Yes!
0:28:20 > 0:28:21'The bigger the breadcrumbs,
0:28:21 > 0:28:26'the more lumpy the consistency of the filling and the more prone it will be to catching when baked.'
0:28:26 > 0:28:29Heating the golden syrup thins it slightly,
0:28:29 > 0:28:35allowing the breadcrumbs to absorb it more easily.
0:28:36 > 0:28:40And adding lemon zest and juice cuts through the sweetness.
0:28:40 > 0:28:44I've just tasted this filling and it's so lemony, I didn't realise...
0:28:44 > 0:28:47But Mary loves lemons, doesn't she?
0:28:47 > 0:28:49The bakers have to work quickly.
0:28:49 > 0:28:52If the mixture is allowed to cool too much, it'll begin to solidify,
0:28:52 > 0:28:56making it impossible to work evenly into their pastry cases.
0:28:58 > 0:29:02It's supposed to be more thinner but we won't talk about that just yet...
0:29:04 > 0:29:10Mary's recipe demands that every tart be topped by a carefully woven pastry lattice.
0:29:11 > 0:29:14The only problem is just the weaving of it.
0:29:14 > 0:29:15I need a ruler!
0:29:15 > 0:29:18The lattice needs to be made quickly.
0:29:21 > 0:29:23If the strips are too thin...
0:29:26 > 0:29:30..the butter will melt as soon as they touch the warm filling...
0:29:32 > 0:29:35..making the dough soft, and hard to work with.
0:29:43 > 0:29:47By definition, lattice, I think that it is like strands interwoven.
0:29:47 > 0:29:50That was my idea at first.
0:29:50 > 0:29:52But as soon as I put the strands on, it stuck to the treacle
0:29:52 > 0:29:55and I can't lift it back out again.
0:29:55 > 0:29:58I've got more serious concerns about whether the pastry is OK,
0:29:58 > 0:30:00rather than these minor issues.
0:30:00 > 0:30:04I'm just trying to decide whether diamonds or squares would look better.
0:30:04 > 0:30:08But the lattice isn't a MINOR issue for everyone.
0:30:08 > 0:30:11- How many inches between each lattice, James?- Four centimetres.
0:30:11 > 0:30:12Four centimetres, apparently.
0:30:12 > 0:30:15You practised your lattice!
0:30:15 > 0:30:17Once the pastry got onto the warm filling,
0:30:17 > 0:30:19it's much too soft and you can't do it.
0:30:19 > 0:30:23So you suffer from LCD. You've got Lattice Compulsive Disorder!
0:30:23 > 0:30:26Slide that on top -
0:30:26 > 0:30:28Bob's your uncle.
0:30:34 > 0:30:37Let's try that again.
0:30:39 > 0:30:41Oh! You're doing a sort of spiral lattice?
0:30:41 > 0:30:44- That is my plan. - That is way ahead of my abilities.
0:30:44 > 0:30:48You can twist the pastry and then make a lattice out of it.
0:30:51 > 0:30:55It seems pretty OK.
0:31:08 > 0:31:10That'll do.
0:31:14 > 0:31:17The bakers have only been given an oven temperature.
0:31:19 > 0:31:21With just 45 minutes remaining,
0:31:21 > 0:31:25the exact baking time is up to them.
0:31:25 > 0:31:27There's one chance to get it right
0:31:27 > 0:31:31and if you don't get it right, then, you know, it could be the end of it.
0:31:31 > 0:31:34Ah, it looked really good before...
0:31:37 > 0:31:38It's too late now.
0:31:40 > 0:31:45I stupidly messed up again.
0:31:45 > 0:31:47I misread the recipe
0:31:47 > 0:31:52so I put 150g LESS golden syrup in than I should have.
0:31:54 > 0:31:57So it's going to turn out really dry and horrible. Argh! Silly!
0:31:57 > 0:31:59Silly, silly, silly!
0:31:59 > 0:32:01Can I borrow your golden syrup, please, James?
0:32:01 > 0:32:04- Yeah, of course. - Is that all right? Cheers, mate.
0:32:09 > 0:32:14Try and pour it in and see if they notice!
0:32:18 > 0:32:22Yeah, who knows, I might have reinvented Mary Berry's recipe!
0:32:22 > 0:32:26MEL: Bakers, you've got ten minutes left on your technical tarts!
0:32:26 > 0:32:30Ten on the treacle technical tarts.
0:32:38 > 0:32:40To be quite honest I've got not a clue
0:32:40 > 0:32:44whether that's done or whether that's not.
0:32:44 > 0:32:46Easy, tiger!
0:32:46 > 0:32:48There she blows.
0:32:53 > 0:32:56This just looks like the cat's been sick on.
0:32:56 > 0:32:58There's one minute, bakers! Just a minute left!
0:33:02 > 0:33:03Ow!
0:33:03 > 0:33:07Release the tart!
0:33:07 > 0:33:09Woo-hoo!
0:33:10 > 0:33:12OK, bakers, time's up!
0:33:15 > 0:33:17Well, I think it's under-baked.
0:33:24 > 0:33:27It's judgment time...
0:33:28 > 0:33:32..and Mary and Paul have no idea whose tart is whose.
0:33:34 > 0:33:36Well, they look pretty good, don't they?
0:33:36 > 0:33:39- Shall we start from this side? - Start from there. - This one looks all right.
0:33:39 > 0:33:42- Mmm-hmm. - Quite a strong bake, isn't it?
0:33:44 > 0:33:46Can really taste the lemon in there.
0:33:46 > 0:33:51Nice consistency, thin pastry, good lattice and a nice glaze on top.
0:33:51 > 0:33:52OK, we'll move onto this one.
0:33:52 > 0:33:55It looks quite bland on the top, doesn't it?
0:33:58 > 0:34:00- Nice even bake. - It's got a nicer bake.
0:34:00 > 0:34:03It's essential to get the bottom crust thin
0:34:03 > 0:34:05otherwise you won't get it cooked through.
0:34:07 > 0:34:12That one has been overworked. It's a little bit thick on the outside.
0:34:12 > 0:34:16Nice thin lattice on that one. It's a nice colour on that one as well.
0:34:16 > 0:34:18Colour's good and they've glazed it too.
0:34:18 > 0:34:23Got a little bit of a soggy bottom in the middle, but it's thin pastry.
0:34:24 > 0:34:28Nice, crisp, short pastry. Not overworked.
0:34:28 > 0:34:31Lattice on that isn't too bad, though the filling
0:34:31 > 0:34:33looks like it's been boiled slightly.
0:34:33 > 0:34:38It looks quite dry, doesn't it, on the very top but...good bake.
0:34:39 > 0:34:42Nice short pastry. It's good.
0:34:42 > 0:34:45This one looks a little bit more higgledy-piggledy.
0:34:45 > 0:34:49- Not quite so even, the lattice. - Yeah. Bottom's just about done.
0:34:51 > 0:34:54Even so, it's a short, crunchy pastry.
0:34:54 > 0:34:56Shall we move onto this one?
0:34:56 > 0:34:58The lattice is one of the better lattices.
0:34:58 > 0:35:02The actual syrup mixture is a little bit pale.
0:35:02 > 0:35:05Yeah, well, it's down to the bake, isn't it? It's very thin, this one.
0:35:05 > 0:35:08Towards the centre, slightly under-baked.
0:35:08 > 0:35:09Someone's done a little twist
0:35:09 > 0:35:13and haven't bothered to lattice it, just laid it on the top.
0:35:13 > 0:35:16We wanted you to do it, intertwining it.
0:35:16 > 0:35:20And this is just five pieces that way, five pieces the other way.
0:35:23 > 0:35:28Nice short pastry. Flavour's absolutely fine.
0:35:28 > 0:35:30This one is quite different
0:35:30 > 0:35:33and not actually following the pattern that we asked.
0:35:33 > 0:35:35It's not interwoven at all.
0:35:35 > 0:35:38It's very thin on the bottom, which is good.
0:35:38 > 0:35:39The sides are quite thick again.
0:35:39 > 0:35:45This has got an interlocking pastry, but it just looks a bit messy.
0:35:45 > 0:35:48It's a bit heavy for the amount of filling.
0:35:48 > 0:35:50It's quite rubbery, that one.
0:35:50 > 0:35:53The filling hasn't been mixed in properly.
0:35:53 > 0:35:55Maybe just a little bit heavy on the breadcrumbs.
0:35:55 > 0:35:59OK, we'll move onto the final one. It's quite an even bake.
0:35:59 > 0:36:02- And a good lattice. - Lattice isn't too bad at all.
0:36:04 > 0:36:06It's quite thick.
0:36:06 > 0:36:10- It's cloyey.- Cloyey! - Cloyey.- New word.- New word.
0:36:10 > 0:36:13When it is like that, it means just a few more breadcrumbs
0:36:13 > 0:36:15have got in there.
0:36:15 > 0:36:18'But whose tarts tower above the rest,
0:36:18 > 0:36:21'and which bakers have failed to pass Mary's technical challenge?'
0:36:21 > 0:36:24- That's good pastry. - Bit of a soggy bottom.
0:36:26 > 0:36:30This has been extremely difficult.
0:36:30 > 0:36:32In fact, one of the most difficult ones that we've had to do
0:36:32 > 0:36:36because they're all very similar, so we've been very nit-picking.
0:36:36 > 0:36:40And we're going to start from the person who was last.
0:36:40 > 0:36:42In 10th place is this one.
0:36:42 > 0:36:45The mixture was just far too thick.
0:36:45 > 0:36:47Number nine is this one.
0:36:47 > 0:36:52And again, it was a little bit cloyey, the actual mixture.
0:36:52 > 0:36:53Number eight is this one.
0:36:53 > 0:36:56The design-work on the top, obviously, was a bit lazy
0:36:56 > 0:36:58because it wasn't interlocking.
0:36:58 > 0:37:02'Stuart's quick fix sees him sneak into seventh.
0:37:02 > 0:37:04'John's soggy bottom has him sitting in sixth.
0:37:04 > 0:37:07'Ryan is fifth.
0:37:07 > 0:37:09'After a disappointing signature bake, Victoria's fourth place
0:37:09 > 0:37:12'could buy her some breathing space going into the final day.
0:37:12 > 0:37:17'And in third place, another solid performance from Cathryn.'
0:37:17 > 0:37:21And at number two, not bad, quite thin. Interlocking not bad.
0:37:21 > 0:37:24- Keep your lines straight, but the pastry was well baked.- Thank you.
0:37:24 > 0:37:28And at number one, we had lovely thin pastry,
0:37:28 > 0:37:31very good texture and flavour. You're number one.
0:37:31 > 0:37:34APPLAUSE
0:37:37 > 0:37:40Erm, I'm pretty stunned, actually. That's amazing.
0:37:40 > 0:37:46I managed to not come last, which was quite amazing really.
0:37:46 > 0:37:49I'm really, really cross with myself.
0:37:49 > 0:37:54Really cross, cos I should have made more effort to plait it properly,
0:37:54 > 0:37:59and I didn't cos I thought it looked good as it was, and it didn't.
0:38:00 > 0:38:02I can't believe I've actually cried.
0:38:02 > 0:38:05It's ridiculous. It's a bloody treacle tart!
0:38:08 > 0:38:11'One pastry challenge remaining.
0:38:13 > 0:38:16'In just a few hours, Mary and Paul will decide on the new Star Baker
0:38:16 > 0:38:18'and who will be on their way home.'
0:38:20 > 0:38:23Paul, Mary, who's impressed you this weekend so far?
0:38:23 > 0:38:26Well, I really enjoyed Sarah-Jane's...
0:38:26 > 0:38:27Bananas.
0:38:27 > 0:38:31- ..bananas!- I thought James' with the lavender worked particularly well.
0:38:31 > 0:38:33Brendan, who's done so well up till now,
0:38:33 > 0:38:37and if you remember his tarte tatin, he was disappointed and so were we.
0:38:37 > 0:38:40And when you came to Victoria's with figs,
0:38:40 > 0:38:42it was not exciting to look at.
0:38:42 > 0:38:44It didn't tempt me, I didn't want to try it.
0:38:44 > 0:38:47- I think Stuart.- He's a name that's often mentioned at this moment.
0:38:47 > 0:38:50He's been in the bottom two every week.
0:38:50 > 0:38:52Every week. I think you have to put him in there.
0:38:52 > 0:38:55And Manisha, she had such trouble with her caramel.
0:38:55 > 0:38:58- She came last in the technical. - You marked her last.
0:38:58 > 0:39:02So we're heading into a very interesting showstopper day.
0:39:02 > 0:39:03It's all on the showstopper.
0:39:05 > 0:39:09Hello, hot stuffs! Today, Day Two and the Showstopper Challenge.
0:39:09 > 0:39:14What we're looking for today is one large designer fruit tart.
0:39:14 > 0:39:16Easy!
0:39:16 > 0:39:20But you've got to make it as ornate and elaborate as you can.
0:39:20 > 0:39:23Now, the choice of pastry, filling and fruit topping
0:39:23 > 0:39:24are all entirely up to you,
0:39:24 > 0:39:27but Mary and Paul are looking for a tart
0:39:27 > 0:39:32which is fit for a window display, a top patisserie, for example.
0:39:32 > 0:39:36You've got three hours to fashion this tart of all tarts,
0:39:36 > 0:39:38- so on your marks... - Get set.- Bake.
0:39:41 > 0:39:44'This is the ultimate test. It's not just about the baker's pastry skills
0:39:44 > 0:39:47'and flair with flavours.
0:39:47 > 0:39:50'They now also have to prove that they have the patissier's vision
0:39:50 > 0:39:54'to design a spectacular show-stopping tart.'
0:39:54 > 0:39:58We are on-the-edge bakers. It feels quite tense in here this morning.
0:39:58 > 0:39:59There's quite an atmosphere.
0:40:01 > 0:40:05'The bakers start their tart by making sweet short-crust pastry,
0:40:05 > 0:40:08'but adding sugar to dough stops the gluten from becoming elastic,
0:40:08 > 0:40:11'making it notoriously difficult to handle.'
0:40:11 > 0:40:14This bake's got sort of fairly tricky elements.
0:40:14 > 0:40:17It's just making sure that everything's set,
0:40:17 > 0:40:20cos if it's not set it'll just all ooze out
0:40:20 > 0:40:22and won't be very nice really.
0:40:22 > 0:40:25'Stuart hopes to put his technical slip-up behind him
0:40:25 > 0:40:28'with a triple-layered chocolate tart
0:40:28 > 0:40:30'which includes a fresh raspberry jelly.'
0:40:30 > 0:40:32Let's not beat around the bush.
0:40:32 > 0:40:34You've been struggling for a couple of weeks.
0:40:34 > 0:40:39- Yeah, I know.- And this I think has got to be your masterpiece.
0:40:39 > 0:40:41- Mmm-hmm.- And where are the macadamia nuts coming?
0:40:41 > 0:40:44That's going to be in the crunch layer,
0:40:44 > 0:40:47so it's going to be... I'll turn it into a praline,
0:40:47 > 0:40:50then mixing it with a brown sugar crumble and some fortune cookies.
0:40:50 > 0:40:53- Can I look at one of those fortune cookies?- You may. I've got enough.
0:40:53 > 0:40:56They're not difficult to get out. This is your classic fortune cookie,
0:40:56 > 0:40:59- then you break it.- Oh, right. - Like that, you snap it.
0:40:59 > 0:41:03And it says, "Speaking is silver, listening is gold." There you go.
0:41:05 > 0:41:06Good luck.
0:41:13 > 0:41:17My most difficult part is my pastry.
0:41:17 > 0:41:18It's got lots of sugar in it,
0:41:18 > 0:41:22so it's really soft and it's quite hard to work with.
0:41:22 > 0:41:26Half of it's just gone on the floor. I'll clear that up in a minute.
0:41:26 > 0:41:30'Cathryn is the only baker not creating a round tart.
0:41:30 > 0:41:35'Her rectangular showstopper will have a pistachio sweet-crust pastry,
0:41:35 > 0:41:36'filled with fresh lemon cream.'
0:41:36 > 0:41:40I'm sensing there's a bit of stress going on behind those eyes.
0:41:40 > 0:41:44- What are we talking? - It's worry behind the eyes today.
0:41:44 > 0:41:51- What's happening?- Maybe what I've done is a bit simple slash ordinary.
0:41:51 > 0:41:54This is your third bake-off. You're doing extremely well.
0:41:54 > 0:41:56You've had no major disasters.
0:41:56 > 0:42:01Do you feel somewhere in there that there's some confidence on the brew?
0:42:01 > 0:42:06Every time they say something nice, I get a little bit more confident.
0:42:08 > 0:42:11But I can't shake how nervous I am.
0:42:11 > 0:42:13D'you know what? My dad always told this to me.
0:42:13 > 0:42:16If I was doing an exam, really, really nervous...
0:42:16 > 0:42:17Don't say pretend they're naked!
0:42:17 > 0:42:20- Pretend they're naked. - I knew you were going to say that.
0:42:20 > 0:42:21That'll make it so much worse.
0:42:21 > 0:42:24Pretend Hollywood and Berry are fully in the buff.
0:42:24 > 0:42:27That will help, seriously.
0:42:27 > 0:42:29Exactly, seriously!
0:42:33 > 0:42:36'Overworking sweet pastry risks creating a rubbery texture.
0:42:40 > 0:42:45'Once rested, rolling out has to happen quickly and accurately.
0:42:45 > 0:42:49'Re-rolling after a mistake will create a tough and chewy pastry.'
0:42:51 > 0:42:53It's good to use a small piece of soft pastry
0:42:53 > 0:42:56rather than your fingers. You're dealing here against metal,
0:42:56 > 0:43:00and it's very easy to pierce the pastry or tear it.
0:43:01 > 0:43:04'Brendan's showstopper will see blackberries, nectarines
0:43:04 > 0:43:08'and dragon fruit combined with vanilla creme patissiere,
0:43:08 > 0:43:11rosemary-scented mascarpone cream and an elderflower glaze.
0:43:12 > 0:43:17I particularly want to regain my ranking and my position,
0:43:17 > 0:43:20having had two poor-quality bakes yesterday,
0:43:20 > 0:43:22which wasn't a pleasant experience,
0:43:22 > 0:43:26but I will today design a tart that will look stunning.
0:43:27 > 0:43:31'Getting the duration right for the blind bake is crucial.
0:43:31 > 0:43:36'The pastry's so thin, it can turn from under to overcooked in seconds.'
0:43:41 > 0:43:45'Victoria failed to impress with her heavily flavoured signature bake.
0:43:45 > 0:43:49'The showstopper could be her last chance to get the balance right.'
0:43:50 > 0:43:53I don't want to do too many flavours.
0:43:53 > 0:43:56I'd sooner do a few right, I think.
0:43:57 > 0:43:59'She's making a tropical fruit tart,
0:43:59 > 0:44:03'made with a macadamia nut praline, topped with a lime glaze.'
0:44:03 > 0:44:07What's your base going to be? Is it a basic sweet pastry?
0:44:07 > 0:44:13It's a short pastry which I'm... I'm adding, erm, black pepper to,
0:44:13 > 0:44:17because I would quite like a warmth from the pastry.
0:44:17 > 0:44:19You're into your peppercorns!
0:44:19 > 0:44:23You've a lot of different aspects, and a lot of combinations.
0:44:23 > 0:44:25Let's just hope that it works well.
0:44:31 > 0:44:35Bakers, you might not believe this. You are over halfway.
0:44:35 > 0:44:38Put the wind up 'em.
0:44:42 > 0:44:44I've overworked it slightly, so...it's very crumbly
0:44:44 > 0:44:46and it shouldn't be like that.
0:44:48 > 0:44:51I'm just waiting for it to cool down before I pour the filling in,
0:44:51 > 0:44:53but I'm worried that it's cracked a little bit
0:44:53 > 0:44:56and the filling might get underneath.
0:44:57 > 0:45:01But James doesn't just have his pastry case in the oven.
0:45:03 > 0:45:07Well, this is a flavour combo that I first had in Paris,
0:45:07 > 0:45:10and I was so blown away by the combo that I thought
0:45:10 > 0:45:13I had to bring it up here at some point in the bake-off.
0:45:15 > 0:45:18James' macarons will decorate his rose,
0:45:18 > 0:45:21lychee and raspberry creme mascarpone tart.
0:45:21 > 0:45:24- How many macarons do you need? - Erm...not as many as that.
0:45:26 > 0:45:29A wee bit over, actually. Not entirely happy.
0:45:29 > 0:45:30Oh, they're delicious.
0:45:30 > 0:45:34Mmm. Maybe this one because it's got a tail.
0:45:34 > 0:45:36I don't think you want Mary to see that.
0:45:36 > 0:45:40- No, Mary, that one did not exist. - That's a genetic mutation.
0:45:40 > 0:45:42It's gone now.
0:45:44 > 0:45:46'While their pastry cases cool,
0:45:46 > 0:45:50'the bakers have to focus on preparing their fruit.'
0:45:50 > 0:45:53When you're looking at French patisserie and stuff,
0:45:53 > 0:45:55it is quite often quite simple things.
0:45:55 > 0:46:01It does tend to be one fruit and just one cream underneath.
0:46:01 > 0:46:06But just done to look amazing. No pressure at all.
0:46:06 > 0:46:10Sarah-Jane's French apple tart features a frangipane on top
0:46:10 > 0:46:14of a secret ingredient straight out of her grandmother's cookbook.
0:46:14 > 0:46:17But with a kick she'd probably approve of.
0:46:17 > 0:46:19This is homemade jam.
0:46:19 > 0:46:22It's blackberries, some apple
0:46:22 > 0:46:25and a few tablespoons of Cassis in the end.
0:46:25 > 0:46:28Just gives a really different colour, I think, to the...
0:46:28 > 0:46:32otherwise the tart is quite white, cos it's all quite similar colours,
0:46:32 > 0:46:36but it just adds a nice layer of colour and flavour as well.
0:46:37 > 0:46:41Whilst Sarah-Jane has made an almond frangipane filling for her tart,
0:46:41 > 0:46:44most bakers have opted for a French classic.
0:46:45 > 0:46:51What I'm making is creme patissiere, which is French egg custard.
0:46:52 > 0:46:56And you must keep it moving because it will curdle otherwise.
0:46:58 > 0:47:03I'm just waiting for the creme patissiere to cool down,
0:47:03 > 0:47:06so while that's cooling, I've got everything ready.
0:47:06 > 0:47:09All the components are ready.
0:47:09 > 0:47:11Just need to pop everything in.
0:47:11 > 0:47:14Manisha's rum and tropical fruit tart
0:47:14 > 0:47:17will see blackberries and pineapples sit on her creme patissiere.
0:47:17 > 0:47:20But, between that and her coconut-flavoured pastry,
0:47:20 > 0:47:22she's created a layer of coconut sponge
0:47:22 > 0:47:26and she's going even further to secure her place in the competition.
0:47:28 > 0:47:30In this pot, I'm making
0:47:30 > 0:47:32the glaze to go on top
0:47:32 > 0:47:35of my tropical tart.
0:47:35 > 0:47:38I've added apricot jam, with some rum -
0:47:38 > 0:47:41to bring out the coconut flavour.
0:47:43 > 0:47:47Bakers, you have ten minutes before I get my hands on your fruity tarts.
0:48:58 > 0:48:59OK.
0:48:59 > 0:49:03Bakers, time's up. "Tartageddon" is nigh.
0:49:03 > 0:49:05Move away from the tarts.
0:49:15 > 0:49:18'The ten bakers have done all they can.
0:49:18 > 0:49:21'But only nine can make it through,
0:49:21 > 0:49:25'and be in with a chance of winning The Great British Bake Off.'
0:49:29 > 0:49:32- Looks good, doesn't it?- I'd have liked to have seen more colour on the pineapple.
0:49:32 > 0:49:34Even if you'd used the blowtorch.
0:49:34 > 0:49:38- It's baked, but it's wet.- Yeah.
0:49:38 > 0:49:40The texture of the frangipane,
0:49:40 > 0:49:44it's a little as though it's curdled slightly.
0:49:44 > 0:49:46- That apple and coconut is gorgeous.- It's a lovely flavour.
0:49:46 > 0:49:49Thank you very much.
0:49:54 > 0:49:57I'm a bit unsure about the colour of this pastry.
0:49:57 > 0:50:01A lot of water coming out of that fruit.
0:50:01 > 0:50:04It's quite wet, right underneath, as well. It's damp.
0:50:04 > 0:50:06Slight soggy bottom, there.
0:50:06 > 0:50:11You put, I think, the grated rind of about four limes in there, didn't you?
0:50:11 > 0:50:13- Yes.- Very, very lime-y.
0:50:13 > 0:50:17I think the flavours you picked to go with it are not strong enough
0:50:17 > 0:50:18to fight any form of lime.
0:50:18 > 0:50:21The fact that the lime "creme pat" that's underneath
0:50:21 > 0:50:24is quite loose and quite sour,
0:50:24 > 0:50:26I think it's all fighting.
0:50:26 > 0:50:28OK.
0:50:32 > 0:50:35You've gone to town. I like the little macaroons on the top. They're tricky to make.
0:50:35 > 0:50:37It's a nice colour.
0:50:37 > 0:50:39And it's a nice depth.
0:50:39 > 0:50:41Good, strong bake.
0:50:41 > 0:50:44This "creme pat" on the top has held reasonably well, as well.
0:50:47 > 0:50:49I love that!
0:50:49 > 0:50:50HE LAUGHS
0:50:50 > 0:50:52That's like a Turkish Delight.
0:50:52 > 0:50:55- Tastes like a rose cream. - It's lovely.
0:50:55 > 0:50:57I have never had a rose-flavoured tart before.
0:50:57 > 0:51:01- Well done.- Thank you very much. - Well done, James.
0:51:01 > 0:51:03It's crispy.
0:51:03 > 0:51:05A nice, thin base.
0:51:07 > 0:51:10- It's a rubbery base. - I think the base could do
0:51:10 > 0:51:11with a little more cooking.
0:51:11 > 0:51:14I think that pastry's been handled a little too much.
0:51:17 > 0:51:19A very professional-looking look.
0:51:19 > 0:51:22The way that's been set out takes time, and I think it looks great.
0:51:22 > 0:51:24It looks like jewels.
0:51:26 > 0:51:28That pastry is absolutely delicious,
0:51:28 > 0:51:30and it isn't too sweet for me, either,
0:51:30 > 0:51:32because you've got it so thin.
0:51:35 > 0:51:38It looks lovely, in a different shape.
0:51:38 > 0:51:41We've had all round ones. We have one that's oblong.
0:51:41 > 0:51:44Very regimented. Very Parisian in its look.
0:51:44 > 0:51:46Nice colour on the side.
0:51:46 > 0:51:48How's the base?
0:51:48 > 0:51:50It's very greasy,
0:51:50 > 0:51:52but it seems to be baked.
0:51:52 > 0:51:54- The base actually looks a bit buttery, doesn't it?- it does.
0:51:54 > 0:51:57But a nice, thin layer of pastry. Let's see how it tastes.
0:52:01 > 0:52:03I could do with a little bit more flavour
0:52:03 > 0:52:05in the actual cream.
0:52:05 > 0:52:08Cream probably needs a little bit of attention,
0:52:08 > 0:52:10but it's good and it's solid. The base is very good.
0:52:13 > 0:52:15Thank you.
0:52:15 > 0:52:18I love the two-tone of colours.
0:52:18 > 0:52:21The base looks pretty well done, as well.
0:52:21 > 0:52:23You've certainly been original.
0:52:23 > 0:52:25We like people to be original.
0:52:25 > 0:52:27I've never had a tart
0:52:27 > 0:52:29with a layer of sponge.
0:52:29 > 0:52:31It's got a good bake on it.
0:52:31 > 0:52:34- Nice pastry. - Pastry-tastic.- Crumbly.
0:52:34 > 0:52:37I think you've ticked most of the boxes, to be honest.
0:52:37 > 0:52:39Even the sponge is good.
0:52:39 > 0:52:41I think that's just delicious.
0:52:41 > 0:52:43Thank you.
0:52:44 > 0:52:46What a picture.
0:52:46 > 0:52:49I think it looks great. It's a platter of fruit.
0:52:49 > 0:52:52It's something we've never seen before
0:52:52 > 0:52:55with these very attractive Florentines around the outside.
0:52:55 > 0:52:57It's got a nice bake underneath.
0:52:59 > 0:53:02The whole combination is nice.
0:53:02 > 0:53:05The creme patissiere could have been a little but thicker.
0:53:05 > 0:53:07It tastes cooked-through.
0:53:07 > 0:53:09It just needs to be a little more solid.
0:53:13 > 0:53:14It looks good.
0:53:14 > 0:53:15It looks very good.
0:53:15 > 0:53:18The colour on the side looks pretty good, as well.
0:53:18 > 0:53:21The pastry sounds crisp.
0:53:21 > 0:53:23It's got a good bake on it, underneath.
0:53:26 > 0:53:29Sarah-Jane, you've kept the apple crisp,
0:53:29 > 0:53:33which is really nice, and the almond flavour's coming through, too.
0:53:33 > 0:53:35- I've enjoyed that.- Thank you!
0:53:43 > 0:53:48It's very attractive. The colour on it looks pretty good, as well.
0:53:48 > 0:53:52Look at that. Coming out, you can see all the layers on it.
0:53:52 > 0:53:53- How about the bottom?- Good base.
0:53:53 > 0:53:56I can see this in the front of a patisserie window.
0:53:58 > 0:54:01- Very clever.- I like that.- Mm!
0:54:01 > 0:54:03There's so many textures going on in there.
0:54:03 > 0:54:06You have the sharpness coming through the fruit, as well.
0:54:06 > 0:54:07Very clever,
0:54:07 > 0:54:09- and very original.- Excellent.
0:54:09 > 0:54:11- Well done.- Thank you.
0:54:11 > 0:54:12Thanks, Stuart.
0:54:19 > 0:54:22I think I've done enough
0:54:22 > 0:54:24to get through to next week, hopefully.
0:54:24 > 0:54:27But I wouldn't like to say who's up, really.
0:54:27 > 0:54:30I think it's too close to call this week.
0:54:30 > 0:54:32Well, I'm going home.
0:54:32 > 0:54:33I think that's very clear.
0:54:33 > 0:54:35It's a cumulative thing,
0:54:35 > 0:54:38and I've been under pressure this weekend, particularly.
0:54:38 > 0:54:39That's not very nice.
0:54:39 > 0:54:42I've experienced stuff that the first few weekend, I didn't.
0:54:42 > 0:54:45Very much conscious of it this weekend.
0:54:45 > 0:54:49So I'm not going to let that happen to me again.
0:54:49 > 0:54:51So it's getting past this weekend.
0:54:55 > 0:54:58Who stands out this weekend
0:54:58 > 0:55:01as possibly in the frame for Star Baker?
0:55:01 > 0:55:04James had a wonderfully-flavoured tart.
0:55:04 > 0:55:06And he bothered with those little, tiny macaroons.
0:55:06 > 0:55:08It was just perfection, wasn't it?
0:55:08 > 0:55:10For me, Stuart is up there.
0:55:10 > 0:55:12What a turnaround!
0:55:12 > 0:55:14I know. His flavour combinations have been fantastic.
0:55:14 > 0:55:17He promised us the three layers of chocolates.
0:55:17 > 0:55:19When you cut through, there it was.
0:55:19 > 0:55:23If we look at the other end of the spectrum, and who's possibly facing the chop?
0:55:23 > 0:55:26I would say Victoria's in trouble.
0:55:26 > 0:55:29She did get a thin pastry, but it wasn't quite cooked.
0:55:29 > 0:55:32The creme patissiere is all over the place,
0:55:32 > 0:55:35and the fruits she chose were very, very wet.
0:55:35 > 0:55:38Brendan had a bit of a disaster on his tarte tatin.
0:55:38 > 0:55:41Today, he has picked it up. Does that qualify him to be in the bottom?
0:55:41 > 0:55:44Maybe, because all the others are very good, as well.
0:55:44 > 0:55:47Obviously, Brendan's had a very troublesome first day.
0:55:47 > 0:55:49Victoria's had a very troublesome second.
0:55:49 > 0:55:52- Good luck, Paul and Mary.- We'll be there to do your dirty work, as per...- Always.
0:56:04 > 0:56:07Bakers, Mary and Paul have made their deliberations,
0:56:07 > 0:56:11and they've decided who this week's Star Baker's going to be.
0:56:11 > 0:56:15And they're giving it this week to the person who's displayed
0:56:15 > 0:56:19superb flavours across the board,
0:56:19 > 0:56:22fine technical skills,
0:56:22 > 0:56:24and the best tank top in the room - it's James.
0:56:24 > 0:56:25APPLAUSE
0:56:25 > 0:56:26Well done.
0:56:29 > 0:56:31But for one person, of course, every week,
0:56:31 > 0:56:34the Bake Off journey has to end.
0:56:34 > 0:56:38And the person who's going to be leaving us this week is...
0:56:48 > 0:56:49..Victoria.
0:56:49 > 0:56:53We'll be sorry for you to go, Victoria.
0:56:53 > 0:56:55Well done.
0:56:55 > 0:56:57Don't say that.
0:56:57 > 0:57:00It's absolutely the right decision that my bake was not up to scratch,
0:57:00 > 0:57:02and that's how it's judged.
0:57:02 > 0:57:06Yeah, no case to answer. "Guilty, M'lud".
0:57:06 > 0:57:08Of course I will keep baking.
0:57:08 > 0:57:11It's a wonderful way of giving,
0:57:11 > 0:57:13and of working with the creative side of yourself.
0:57:13 > 0:57:15And anyone can do it.
0:57:15 > 0:57:19It's great to get to live to fight another day.
0:57:19 > 0:57:21Onwards and upwards, and all that.
0:57:21 > 0:57:25This weekend has been a trigger now, a catalyst
0:57:25 > 0:57:28to open up the competition.
0:57:28 > 0:57:29So it will be very interesting
0:57:29 > 0:57:32to see now how it will evolve.
0:57:34 > 0:57:37It was worth the trip to Paris, don't you think?
0:57:37 > 0:57:39To get Star Baker!
0:57:39 > 0:57:40HE LAUGHS
0:57:42 > 0:57:44Victoria's gone home today,
0:57:44 > 0:57:45and I think she's brilliant.
0:57:45 > 0:57:49If she's gone before me, I owe it to myself
0:57:49 > 0:57:52and to Victoria, to be a bit more confident.
0:57:52 > 0:57:55And not be so scared.
0:57:55 > 0:57:58The dread about next week starts already.
0:57:58 > 0:57:59And it's just like, "Ah!"
0:57:59 > 0:58:02Next time...
0:58:02 > 0:58:04Hello? Are you in there?
0:58:04 > 0:58:06..we're ready for desserts.
0:58:06 > 0:58:08I'm going to booze it up
0:58:08 > 0:58:10- and get Mary a bit sloshed. - That's tricky.
0:58:10 > 0:58:13With spectacular...
0:58:13 > 0:58:15- INDISTINCT - ..signature tortes.
0:58:15 > 0:58:17It looks like a chocolate breeze block.
0:58:17 > 0:58:20'Mary's toughest technical challenge yet.'
0:58:20 > 0:58:21Creme caramel.
0:58:21 > 0:58:23Oh, my days!
0:58:23 > 0:58:24It's got a good wobble.
0:58:24 > 0:58:26'And quadruple-layered...'
0:58:26 > 0:58:29- Look at that! - '..show-stopping meringues.'
0:58:29 > 0:58:31- Are you feeling up for it today? - Yeah.
0:58:31 > 0:58:34- 'Whose desserts will dazzle?' - That's quite something.
0:58:34 > 0:58:36- 'And whose will be...?' - Oh, that's hot!
0:58:36 > 0:58:37'..their final course?'
0:58:37 > 0:58:39It's leaning that way.
0:59:02 > 0:59:05Subtitles by Red Bee Media Ltd