Pies and Tarts The Great British Bake Off


Pies and Tarts

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-The tension is palpable, we're halfway through.

-It's all drama, zero gimmicks.

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Hang on - I've booked some men with tassels and dancing shorts.

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Great. That means I can still fire you out the cannon!

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-Welcome...

-..to The Great British Bake Off!

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Last time...

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Freezer, freezer, freezer.

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..desserts proved the undoing of Iain.

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No, no, no, no, you've got...

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Richard came out on top...

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Now, that's what I call a sauce pudding.

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..and was crowned Star Baker for the second time.

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-Ooh, well done!

-Well done, Richard.

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This time...

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OK...

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..the bakers tackle pies and tarts.

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I've got it as thin as I dare.

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With a Signature that challenges the steadiest of hands.

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Whoa...

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A technical that gets everyone in a spin.

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I think this has to be one of the strangest things I've ever done.

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And a towering Showstopper...

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If that stays up without falling, I'll be amazed.

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..that might just prove too much to handle.

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Oh, my goodness.

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We're half way through the Bake Off,

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and unfortunately Diana has been taken ill.

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Everyone was expecting to see Diana today and have Diana baking with us,

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so it's a bit sad that she's not here.

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We're missing her already, she's a lively character

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and she's good for the team.

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Sadly, she won't be able to continue in the Bake Off tent.

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I'm going to miss Diana so much

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cos she's my grandma in the tent. What am I going to do?

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Morning, bakers, and welcome back to the tent.

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For the Signature Challenge today,

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Paul and Mary would very much like you to make a family-sized custard tart.

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Mmm... Custard.

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-There are a few rules though, Sue.

-Strict, Melly.

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-Firstly, please don't put your tarts in the bin.

-No.

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That would be good.

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Got two and a half hours. On your marks...

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-Get set, bake!

-..Bake.

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What am I looking for...? Sorry.

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I love custard tarts, so I normally make the custard tart on its own,

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but I needed to spruce it up a bit so that's what I'm doing.

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Achieving the perfect custard tart

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takes real skill. It's all about texture.

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We're looking for a crispy base, and a beautiful silky custard.

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When it comes to the pastry,

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if it's badly put in the pastry ring,

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they'll make holes and the custard will leak out.

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It is quite a difficult challenge to get really perfect.

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Morning, Norman. What is your version of the custard tart?

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I chose tarte au citron.

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It's always been a favourite of mine.

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I first tasted it in France about 20 years ago.

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Never had anything as exotic as that before.

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Norman's French classic will be dusted with icing sugar

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and topped with candied lemon.

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You've kept it simple. Very simple.

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I haven't stretched myself today. I'm stretching myself tomorrow.

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I like a man who knows when he's stretching himself.

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-Well, you need to warm up. This is your warm up.

-It is.

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You're making a basic tarte au citron. That thing must be beautifully level.

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No cracks in sight, and just about set.

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Yes.

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I am making today

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an apricot tart with pistachio pastry.

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Martha will be topping her tart with runny honey -

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but she's not feeling very confident about this challenge.

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I like eating pastry. I just don't enjoy making it.

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Out of all the things that you bake, this is probably my least favourite.

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It's one of those things that if you're a bit older

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I think you make a lot - people like Nancy

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I think make a lot of pastry, so...

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have to see how it goes.

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I'm just going to bring it together.

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The trick is to work the dough just the right amount,

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so that when baked it'll have a melt in the mouth crumbly texture,

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not one that's chewy.

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Pastry's my favourite. I love making pastry.

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And rather than do a sort of bog standard custard tart

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I want to experiment a bit.

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Nancy's using cocoa powder in her pastry,

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and filling it with a thick passion fruit custard.

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She'll bake it in a rather thin tin.

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-Is that your ring?

-Yes.

-It's very shallow.

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With the pastry in there,

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how much filling are you actually going to get in there?

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Erm... Quite a lot.

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Well, I wouldn't say quite a lot, when you look at that.

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You're thinking it's going to look half pastry, half filling,

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-but it's deceiving.

-OK.

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I'm just going to put it in the fridge now.

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It's always best to

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chill it for quite a while before you use it.

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It'll roll out better without cracking.

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Chilling the pastry is really important,

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so I'm hoping that I've chilled it for enough time before I line it.

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But not too long, or it won't bake.

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-Hello, Kate.

-Hi.

-Whereabouts are you up to with your tart?

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My pastry is in the freezer just chilling down,

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and I've got the rhubarb on the go.

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-So this is your classic rhubarb and custard.

-It is. It is.

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Kate's rhubarb and custard tart

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will feature an almond and rosemary pastry,

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and a swirl of her rhubarb compote.

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Any decoration on top?

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The rhubarbs are in a swirl so I'm going to put them

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onto the pastry case,

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then pour the custard in and then do a swirl,

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10, 15 minutes into the baking.

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I'm liking the body there...

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Well, you have to wobble it out of the oven, and

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I don't want to leave the oven door open so I do have to put it on the top and then swirl it.

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-I wanted to keep it simple because I love custard tarts.

-There's nothing simple about that.

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Well... As simple as I could.

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At the moment I'm just preparing the fillings,

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just need some pureed mango, which I'm just sorting out now.

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Luis, Chetna, Richard, Nancy and Norman

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are also flavouring their tarts with fruit.

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But they've chosen to add it into the custard mix.

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I haven't done this quite a lot.

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I know that four or five lemons is just about right.

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But changing the consistency could make it harder

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for the custard to set.

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I think the trickiest ting about custard is

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getting the egg to other ingredients right.

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If you've got too little egg, then it's not going to set.

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If you've got too much egg, it's a bit rubbery and not very nice.

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Luis's making a tropical fruit tart,

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that hails from a region not often known for its sunshine.

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-Morning.

-Morning, Luis.

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So what's your version of a tart?

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OK. I'm doing a tropical Manchester tart.

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The flavours are passion fruit, orange, lime and some mango puree.

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So what's the Mancunian element?

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-Er - the Mancunian is it's made by a Mancunian.

-That works for me.

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This is for poaching figs,

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this is dessert wine with cinnamon, honey and peppercorns as well.

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When they're out of season, figs are just texture and no taste, so

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hopefully poaching them will bring some of the sweetness out.

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Richard's tart features an almond pastry.

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He's setting his poached figs in a basic custard with a twist.

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I love an orange custard, but

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cos it had to be special I thought I'd put some poached figs in it.

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Orange and fig together should work quite well.

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The orange coming through should be nice and sharp,

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and those figs should be beautiful when you put a knife through them.

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I hope they are. They taste nice at home.

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-Good luck.

-Thank you.

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Chetna is going one step further than everyone else,

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by adding fruit and rice to her mix.

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We have a pudding in India which is called kheer

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and it's made in milk and rice.

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And usually in the summer season you eat mango with it,

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so I've thought I'll try and mix it together.

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Chetna's kheer-inspired custard tart

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is topped with fresh mangoes and raspberries.

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She's paying close attention to balancing her flavours.

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It's not an extremely sweet tart, it's just mildly sweet

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so I'm going to make the rice slightly sweet

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and have the custard on top of it.

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The downside with it is because it's dark in colour,

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if you start adding extra flour you'll alter the colour of it.

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So I'm not using any flour at all to roll it out.

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You don't want the pastry too thin because

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it can spring holes and leak but

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at the same time you do want thin pastry because...

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I dunno - thinner the better, really.

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It's just sticking a lot and I'm having to roll it again

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which is a nightmare because it makes it a bit tougher.

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I'm having to add a bit more flour which I don't want to do, but...

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we'll get it in there.

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I've decided to use clingfilm,

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because you can get the pastry really thin and kind of

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pick up the whole sheet like that, and then...

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Not making this look easy.

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..roll it over like that.

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Sort it out while it's in there.

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Because it's too... I'm working it way too much.

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And I'll just patch it up at the sides.

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At the moment I'm just lining my tart tin.

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I've got it as thin as I dare,

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and I'm just going to blind bake the pastry case.

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When you blind bake pastry,

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what happens is the fat sets, the pastry cooks,

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and then when you pour your liquid in,

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it's already got a solid base to sit in

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otherwise it'd all just go really soggy and messy.

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Blind baking the pastry is essential,

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and SHOULD stop any leaks.

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BEEP

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Oh, this is my worst bit.

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I feel so nervous today. I don't really know why.

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Are you a pie or a tart?

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-Oh, a tart.

-Yeah. I'm a tart as well.

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-I am too.

-Yeah.

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Look at our hairdos.

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I think we've got slightly tart hairdos today.

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OK, bakers, that's one hour remaining. You can't keep a tart waiting.

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Time is money, time is money. Come on!

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-You OK?

-Yes, I just hate making pastry...

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Oh, yours looks really good!

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The next tricky thing is I've got to trim the pastry.

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So I have to literally carve away at it.

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To achieve a perfect finish,

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the edges of the pastry case need to be delicately trimmed

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while still hot.

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-You pleased with that?

-Yeah, it's come out neat, hasn't it?

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-Hasn't it?

-Yeah it's really neat.

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Yeah, the key to making a good tart I suppose is

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making a nice job of the pastry, you know.

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I'm just making sure it's all clear of the edge,

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so it's got a nice clear edge when I take it out of the case.

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A steady hand is vital,

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as the custard is poured into the pastry cases.

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Any overspill could be disastrous.

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TIMER BEEPS

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Shush!

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If you kind of carry it from here full and put it in

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it's a recipe for disaster, so

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fill it halfway, put it in the oven,

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fill the rest in the oven door.

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Whoa...

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Well done, well done. Don't slip it over!

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Oh...

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Bit of a spill, but...hopefully that'll dribble out.

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Nothing to do but wait now, innit? Might taste a bit of custard.

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Right, bakers, I know you're all pie-eyed by this stage

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but you still have half an hour left.

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The real challenge is knowing when to take the tarts out.

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I think it's got a wobble. Hopefully it has.

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It's still got a little bit of a tremble. Which is what I want.

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Looks pretty good to me.

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It's the moment of truth, I'm just going to take it out of the case.

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How does he do it? Every time.

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OK, bakers, that's five minutes!

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I'm going to turn it up a bit.

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I knew it was going to be... Yeah, it was going to be tight.

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It's not as set as I would like, but

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I think I'm going to need to get it out now.

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Well, some custard did escape, didn't it?

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Come on, metal base. Come on!

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-Can't get it out.

-Can I help you?

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-It's just about to fall off, move it that way a bit.

-Is it?

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OK. I reckon it's going to come off now.

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No. No, no...

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Ooh... This side's nearly off. Oh, no!

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It's OK...

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Well done!

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Icing sugar gives it a nice finish.

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Right, has to come out... Oh, no, that's fine.

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Oh, phew!

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Pastry, over!

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I like it short.

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SHE SIGHS

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The bakers won't know if they've succeeded

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until Paul and Mary cut into their tarts.

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Erm... I think it looks a mess, if I'm honest.

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A tarte au citron should be clean, sharp and very neat.

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It is just baked. It could have done with a little bit more.

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The flavour is fantastic -

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but I think overall the presentation is not good.

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Considering that you had all that time to make one mix and a pastry,

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I expected something a little bit better.

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Nancy, it looks totally original. Very attractive.

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I like the idea that it's shallow,

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because I know that Paul was a bit worried about

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not all the filling getting in.

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-I like that, Nancy.

-SHE LAUGHS

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-I think the whole thing, it works. It's very good.

-Thank you very much.

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I think you could have cooked your rice a bit longer.

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-Oh.

-I think the pastry is excellent, the look of it looks good,

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but I think you missed it on the flavours. For the first time,

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you've missed it on the flavours.

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Right. Are we going to get that rhubarb coming through?

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It's in the bottom and on the top.

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It's custard. It's almost, your taste buds are picking up

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the tang from the rhubarb but not the flavour.

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But it's lovely pastry, beautiful decoration

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-and a well flavoured custard.

-Thank you.

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We've had a little bit of...

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Was that leakage, or going on the way to the oven?

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That was me being a clumsy lad.

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As I put it in, I knocked it...

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-But you've got a steady hand. You've shown us in the past.

-Usually!

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-I was really looking forward to tasting the orange.

-Mmm.

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-Very little orange comes through. It's a shame.

-Oh, well.

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-Thank you very much.

-Thank you.

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The first thing you look at it,

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it needs a shine, a lovely glaze of some sort.

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There's a lot of moisture there, isn't there,

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-a lot of wetness, coming through from those apricots.

-Yes.

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Looks as though that pastry is not quite done underneath.

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I think the consistency, looking at it,

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should be a little bit firmer.

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-I'm not convinced about the flavour.

-Oh, OK.

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-It's quite tart, apricot.

-OK.

-For me in the custard.

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-Thank you very much, Martha.

-Thank you.

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The pastry from here looks perfect.

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Very thin, a perfect colour.

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The custard has got a lovely shine. Perfect set.

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Nice and thin, the pastry as well, sides and bottom.

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OK, thank you.

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You've got the sharpness coming through,

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all the citrus fruits coming through really well.

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Very difficult to critique, actually. But thank you.

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-Thank you very much, guys.

-Thank you.

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I guess it's just hard when you spend

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two and a half hours making something

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for them to kind of hate it. It's quite...quite hard.

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And it hasn't happened to me yet, so...

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I had a really good round there, I think,

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so erm... yeah, I'm totally delighted.

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Paul said he couldn't critique it, he couldn't find a fault with it,

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and... I mean, that's just fantastic.

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Paul said that this is the first time

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I missed on my flavours.

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But I thought, just to get a hint of everything -

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I should have just gone... bang, you know.

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It went marvellously well,

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so yeah, I'm really pleased. Relieved.

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When you're planning a wedding you might think,

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big white meringue dress - tick.

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Live salsa band - tick.

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Cake to break over the bride's head...what?

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I tell you what, brides have it very easy these days compared to days of yore.

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An edible centrepiece is a long established ritual on the tables of wedding feasts.

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But rather than the cutting of a tiered white cake that we know today,

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past traditions were a little more unusual.

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For some time it was customary for the groom to break a bride cake

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over his beloved's head for good luck.

0:19:250:19:28

Another alleged ritual was for a couple to kiss

0:19:280:19:31

over a pile of scones and biscuits.

0:19:310:19:33

But perhaps the most intriguing was the 17th century bride pie.

0:19:330:19:37

Everyone's familiar with wedding cakes, or bride cakes,

0:19:370:19:40

as they were called, and they've been around for a very long time,

0:19:400:19:43

but we also used to have the savoury elements in the bridal feast - pies.

0:19:430:19:49

If you look some of the ingredients up, they're nearly all aphrodisiacs.

0:19:490:19:52

So good for bridal chamber activity and hopefully children to come.

0:19:520:19:56

Exactly.

0:19:560:19:58

Amongst sweet and savoury ingredients, arguably the most potent

0:19:580:20:02

to encourage a fertile wedding night was lamb testicles.

0:20:020:20:06

There's a real whiff of locker room about this, isn't there?

0:20:060:20:12

I think there is, but there are other ingredients too.

0:20:120:20:15

We've got sweetbreads, ox cheek, or ox pallet, and the most powerful

0:20:150:20:19

aphrodisiac of the Renaissance period, globe artichokes.

0:20:190:20:23

There is something about the look of this which is not...

0:20:230:20:26

-Does it remind you a little bit of something else?

-Not dissimilar.

-Yes!

0:20:260:20:31

This is a bride pie for the top layer of society.

0:20:310:20:34

It's made to a recipe from one of the great English cookery authors

0:20:340:20:38

of the 17th century, a man called Robert May.

0:20:380:20:42

Oh, lord, hang on. What's this?

0:20:420:20:44

Some of the later recipes tell you to put the glass ring in

0:20:440:20:49

and the person who finds it is likely to be the next one to be wed.

0:20:490:20:55

It's rather like the bridal bouquet being thrown now.

0:20:550:20:57

But, Ivan, I think we've been through something quite special together,

0:20:570:21:01

what with all the aphrodisiacs, so really I have to make it official.

0:21:010:21:04

Will you marry me? Doesn't quite fit there.

0:21:040:21:06

-Just a minute, I haven't said "I will" yet!

-Oh, yes, sorry!

0:21:060:21:09

-SUE:

-The bakers were able to practise making their first pastry dish

0:21:180:21:21

at home, but they have no idea what's coming next.

0:21:210:21:25

Bakers, time for the dreaded fiendish technical challenge.

0:21:270:21:32

Now this week, it is one of Paul's recipes.

0:21:320:21:36

Paul, if you could leave the tent before you say something we regret.

0:21:360:21:40

Off you go now, Paul. And Mary.

0:21:400:21:42

Now, this is the deal, bakers.

0:21:420:21:45

Mary and Paul, please, would like you to make...

0:21:450:21:48

mini pear pies.

0:21:480:21:50

Now, they are made with a perfectly poached pear

0:21:500:21:53

surrounded by spirals of rough puff pastry

0:21:530:21:57

and baked until golden brown.

0:21:570:21:59

You've got two hours to do this, so...

0:21:590:22:02

-On your marks...

-Get set...

-Bake!

0:22:020:22:04

I have absolutely not a clue what we are doing.

0:22:100:22:15

I have never made a mini pear pie. I've never even poached a pear.

0:22:150:22:20

It seems quite straightforward,

0:22:210:22:23

although I've never seen this recipe before.

0:22:230:22:26

But I shall bash along with it.

0:22:260:22:28

-PAUL:

-There they are, Mary!

0:22:320:22:33

Gosh, they look quite something.

0:22:330:22:35

Why did you choose pear pies for a challenge?

0:22:350:22:38

I think it's a great challenge to check their timing.

0:22:380:22:41

First of all they've got to make a cheat's puff pastry,

0:22:410:22:44

but the other angle is they've got to poach a pear, and bake it,

0:22:440:22:49

so the tricky thing is trying to cool the pear

0:22:490:22:51

and trying to chill the dough.

0:22:510:22:53

If the pear's too hot, the pastry will just simply fall off.

0:22:530:22:56

And this is just perfection.

0:22:560:22:58

Both the pear and the pastry are perfectly cooked.

0:22:580:23:01

It's a very difficult challenge but we're here to test them.

0:23:010:23:04

I'm just reading the pastry ingredients,

0:23:080:23:10

making sure I've got everything.

0:23:100:23:12

And it says combine all the ingredients to make a quick

0:23:120:23:15

puff pastry, so that's what I'm going to do.

0:23:150:23:18

We're trying to make a quick rough puff, which basically involves

0:23:180:23:21

knocking up a bit of dough and folding some fat into it.

0:23:210:23:24

I've literally never heard of this pudding, so I'll be flying blind.

0:23:240:23:27

It'll be a nice voyage of discovery for me today.

0:23:270:23:30

This is ready, I'm going to roll it out.

0:23:400:23:42

I'm just going to dot the fat into it and then start folding it.

0:23:480:23:52

The fat has to stay in big chunks so that then we get some flakes.

0:23:520:23:58

Something scientific probably happens to it.

0:23:580:24:00

If they're too heavy-handed with the dough at this stage,

0:24:000:24:04

the fat could melt and the pastry won't achieve distinctive layers.

0:24:040:24:08

Fold the top third up, bottom third...no.

0:24:130:24:18

Top third down and then the bottom third up and over the top third.

0:24:180:24:22

Turn 90 degrees, which I've just done,

0:24:220:24:26

and then roll out again and then repeat the fold and roll.

0:24:260:24:31

I feel a bit under pressure that I need to do well in this

0:24:310:24:34

because this morning wasn't brilliant, to say the least.

0:24:340:24:36

You have to chill it because the butter

0:24:360:24:39

and the lard start melting cos you're handling it, and you want

0:24:390:24:41

the butter and lard to stay intact and be like a marbled effect.

0:24:410:24:45

So by chilling it they go hard again,

0:24:450:24:47

so when you roll and fold they don't just vanish into the dough.

0:24:470:24:52

They need to repeat this process twice more before the pastry

0:24:520:24:55

is ready to be baked.

0:24:550:24:56

Right, mine's on the bottom layer of the fridge.

0:24:560:24:59

-OK, mine's middle, hers is top.

-Awesome.

0:24:590:25:01

Prepping the pears.

0:25:010:25:02

All it says is to prep the pears and make the poaching syrup.

0:25:020:25:05

So I'm going to do that.

0:25:050:25:07

The poaching syrup is a mixture of white wine, sugar,

0:25:100:25:13

orange zest and cinnamon.

0:25:130:25:15

I've got the pastry chilling in the fridge. I'm halfway through peeling

0:25:150:25:18

the pears. I'm just getting the poaching liquid on to heat up now.

0:25:180:25:24

I have poached pears once, that was absolutely years ago.

0:25:260:25:30

If the pears are poached for too long, they'll collapse

0:25:300:25:32

when wrapped in pastry.

0:25:320:25:34

I don't want them completely soft

0:25:340:25:35

because they're going to cook a little bit more in the oven,

0:25:350:25:38

but I want them so you don't want to cut into them and to be hard.

0:25:380:25:43

Not quite sure how long they take but once they're soft,

0:25:450:25:48

that'll be a good indication they're done.

0:25:480:25:50

Too sweet for me.

0:25:540:25:56

I won't be drinking that.

0:25:560:25:58

Bakers, you've got an hour till we want to see Paul's mini pear pies

0:26:000:26:04

out on your benches.

0:26:040:26:06

I'm ready to go into the fridge, get my pastry out

0:26:070:26:09

and give it a roll and put it back in again.

0:26:090:26:11

There is an element of repetition in this

0:26:180:26:21

but it's mixed with the fear of hoping I don't ruin my pears.

0:26:210:26:24

I don't really know when my pears are done, so...

0:26:350:26:39

I know it's not allowed but I'm looking at other people.

0:26:390:26:42

-Think they're done.

-Are they nice and soft? Your pears?

0:26:420:26:45

That's a good question, let's test.

0:26:450:26:47

I've got a nice pear, Luis.

0:26:470:26:49

Are they soft enough?

0:26:500:26:52

I think so. What's the worst that could happen?

0:26:520:26:55

Well...you don't get through to next week?

0:26:550:26:57

Yeah. Put them back in.

0:26:570:26:59

I'm joking, I'm joking.

0:26:590:27:02

I might take them out now.

0:27:020:27:03

The big challenge is to successfully wrap the pears.

0:27:060:27:10

The bakers need to judge the perfect moment -

0:27:100:27:12

if the pears are too hot, the pastry will slip off mid-bake.

0:27:120:27:16

I've just put the pears in the fridge,

0:27:160:27:18

because I think they need to be cold before you put the pastry on them

0:27:180:27:21

because otherwise I think they're going to be really hot

0:27:210:27:23

and the pastry will just melt, and that will not be very good.

0:27:230:27:26

And they've only got 40 minutes to go.

0:27:260:27:29

It's the last folding, because it still needs to rest again,

0:27:290:27:32

then come out and then roll it and then cut thinly

0:27:320:27:36

and then put it on the pears and then...bake!

0:27:360:27:41

Very large, long rectangle, right.

0:27:450:27:47

It says in the recipe to roll it no thicker than five millimetres.

0:27:490:27:53

I think I'm slightly thinner.

0:27:530:27:55

Half an hour left.

0:27:550:27:57

With an ideal bake time of 25 minutes, and none of the pears

0:27:570:28:00

yet wrapped, all of the bakers are cutting it fine.

0:28:000:28:04

Very concerned about time.

0:28:040:28:06

How are we supposed to cut these strips in this time?

0:28:060:28:10

The pears need to be coated in a thin layer of poaching syrup

0:28:100:28:13

to help the pastry stay firmly in place.

0:28:130:28:15

"Starting from the bottom, wrap the pastry strips round each one."

0:28:180:28:22

Give that a try. One way or another.

0:28:220:28:24

Argh! Come on, come on, come on.

0:28:300:28:34

I think this has to be up there with one of the strangest things

0:28:340:28:37

I've ever done.

0:28:370:28:39

It's like mummifying a pear.

0:28:390:28:41

This pastry is extremely thick,

0:28:450:28:48

possibly even too thick.

0:28:480:28:50

Considering I have no idea what they're meant to look like,

0:28:500:28:52

I'm not too unhappy with how they look.

0:28:520:28:54

I'm going to put three in and then the other three join them

0:28:540:28:58

when they are made, because I prefer to have three cooked

0:28:580:29:00

than none cooked. Right, in these three go.

0:29:000:29:03

Come on, pears, at least three of you can bake.

0:29:040:29:07

I'm going to put the temperature up.

0:29:070:29:08

OK, bakers, 15 minutes!

0:29:080:29:10

On the only challenge where if it goes pear-shaped, it's going right.

0:29:100:29:14

Really, really, really pushed for time.

0:29:140:29:17

I thought they would take 20 minutes.

0:29:170:29:19

Now, because I haven't got that long, I'm going to say 15!

0:29:190:29:22

Whack up the oven.

0:29:220:29:23

Hopefully they won't need long

0:29:400:29:42

because they ain't going to get long.

0:29:420:29:45

No way they're going to be done in time.

0:29:510:29:53

Let's get that heat up. Well, I think they need about

0:29:530:29:56

20 minutes in the oven, but we've only got ten minutes left.

0:29:560:29:59

It's beginning to catch colour, just beginning to.

0:30:000:30:03

There's one at the back that I think looks really good.

0:30:030:30:06

I'm going to put that one right under their nose.

0:30:060:30:09

I'm not really impressed with these but they might be all right.

0:30:090:30:13

Mine's all gone to pot anyway, all mine have fallen off.

0:30:190:30:22

Oh.

0:30:220:30:24

OK, bakers, you've got one minute left before Paul turns up!

0:30:260:30:30

One minute!

0:30:300:30:31

I think I'm going to get them out now.

0:30:360:30:39

They've got a good colour on them.

0:30:410:30:42

OK, puff pear pie purveyors,

0:31:010:31:04

this challenge is now over.

0:31:040:31:07

Please leave your pears

0:31:070:31:09

and bring them up and put them behind your photo, please.

0:31:090:31:12

Mary and Paul are looking for perfectly poached pears,

0:31:160:31:20

well wrapped, in a thin golden brown pastry.

0:31:200:31:24

Right, shall we have a look at this one?

0:31:300:31:33

What we're looking for is thin strips to go round.

0:31:330:31:35

These look like thinnish strips.

0:31:350:31:37

And it has held together.

0:31:370:31:39

The pear's poached lovely, the pastry's got a bit of crunch

0:31:440:31:47

on the outside but it's just raw on the inside, isn't it?

0:31:470:31:49

It just hasn't been in there long enough.

0:31:490:31:51

Moving onto this...mess, pastry was too thick going on.

0:31:510:31:56

Probably you put it on when it was too hot

0:31:560:31:58

and the whole thing concertinaed down into a mess.

0:31:580:32:00

Pear's not quite done.

0:32:000:32:02

Pear's not... No, it isn't poached properly either.

0:32:020:32:06

We have got some thinner sheets going round there

0:32:060:32:10

but just not long enough in the oven.

0:32:100:32:12

This isn't too bad, actually.

0:32:120:32:14

Nice colour, nice swirls going up

0:32:140:32:17

and actually they've got a bit of flake on there as well.

0:32:170:32:20

This one's got a bit of colour.

0:32:200:32:22

And it's sort of got the swirls round it. Slipped a bit at the top.

0:32:220:32:26

I think the pear could have done with a bit longer, don't you, Mary?

0:32:260:32:30

It's acceptable.

0:32:300:32:32

This one's got a nice spiral on, it's covering all the pear.

0:32:320:32:35

Probably needed a little bit longer in the oven

0:32:350:32:37

looking at the colour here. This one looks good.

0:32:370:32:39

Nice strong colour.

0:32:390:32:40

Good with flavour. It's nice.

0:32:430:32:45

The pears are done. When you look at it, it's a gorgeous

0:32:450:32:49

golden brown colour.

0:32:490:32:51

-This one shows that it can be done.

-Yeah.

0:32:510:32:53

But which bake went the least, or the most, pear-shaped?

0:32:550:32:59

Seventh place is this one. Richard.

0:33:000:33:04

What a shocker, eh?

0:33:040:33:06

Absolutely. Now, obviously, I think the pastry was too thick.

0:33:060:33:09

You put it on too warm.

0:33:090:33:11

But the poaching of the pear was...was under-done!

0:33:110:33:14

-I think I got a full house, didn't I?

-Yeah, you did.

0:33:140:33:16

And in sixth place, this one. It's not quite cooked.

0:33:160:33:21

MEL: Norman takes fifth place, and Nancy fourth.

0:33:210:33:24

Number three is this one. Not bad, Kate.

0:33:240:33:27

Nice colour on this as well.

0:33:270:33:29

And in second place...

0:33:290:33:31

-You've got a good bake and a well flavoured pear.

-Thank you.

0:33:310:33:35

Obviously in first place, is this one. Well done, Martha.

0:33:350:33:39

The pastry was nice and thin, the pear was poached well.

0:33:410:33:45

The whole thing together, that's what you needed to do.

0:33:450:33:48

I feel amazing coming first!

0:33:480:33:50

This morning I was like weepy Martha who made a rubbish custard tart,

0:33:500:33:53

and now I've completely forgotten about that and it's just amazing.

0:33:530:33:57

Awful! What an awful task!

0:33:570:33:58

I'll never wrap a piece of fruit in pastry again,

0:33:580:34:01

I'll be honest with you. Hated it.

0:34:010:34:03

I think that was as bad as it could possibly have gone.

0:34:030:34:06

I think I would have probably done better

0:34:060:34:08

had I set the tent on fire, to be honest.

0:34:080:34:10

So, Paul and Mary, we're halfway through Bake Off now.

0:34:160:34:19

At this point,

0:34:190:34:21

surely there's some indication as to who is doing really well.

0:34:210:34:24

I think Luis has to be up there.

0:34:240:34:26

I think his first tart was very good,

0:34:260:34:28

although his technical wasn't particularly good.

0:34:280:34:31

And Nancy, the chocolate tart she made,

0:34:310:34:34

so flavoursome and a very polished finish.

0:34:340:34:37

I think Kate is being particularly good as well.

0:34:370:34:39

Her rhubarb didn't come through, but the custard was good

0:34:390:34:42

and the bake was good and she was third in the technical.

0:34:420:34:45

So if we look at the other end of the spectrum

0:34:450:34:47

and those who haven't done so well.

0:34:470:34:48

I wasn't convinced that Martha's Signature Bake was that good.

0:34:480:34:52

But she came first in the technical.

0:34:520:34:54

I think that Norman is in a difficult position.

0:34:540:34:57

He was doing a tarte au citron.

0:34:570:35:00

Although the flavour was very good, the actual finish was not good.

0:35:000:35:05

The one that surprised me this week is Richard.

0:35:050:35:07

Bottom of the technical and sort of for me mid-station on his Signature.

0:35:070:35:12

-OK, well, all to play for?

-They've got a big day today.

0:35:120:35:14

-Have they? What they up to?

-They've got a very big day.

-Oh!

0:35:140:35:17

Hello, bakers, and welcome to your pie Showstopper.

0:35:240:35:27

Now, Paul and Mary asked you to make a pie with tiers.

0:35:270:35:31

Doesn't mean there's sadness involved in the making of it,

0:35:310:35:34

just layers.

0:35:340:35:35

And, unlike Mel and myself on a night out,

0:35:350:35:37

they must be able to support themselves.

0:35:370:35:40

Now, these pies can be sweet or savoury,

0:35:400:35:43

that's completely up to you. You can use any pastry you desire.

0:35:430:35:47

Four and a half hours to do your three-tiered pie. On your marks...

0:35:470:35:51

-Get set...

-Bake!

0:35:510:35:52

Right...spoon.

0:35:590:36:01

We've asked for a three-tiered pie minimum - could be more tiers.

0:36:030:36:06

The pastry is all-important.

0:36:060:36:08

They've got to choose a good strong pastry to hold the filling

0:36:080:36:12

and that will support the other tiers.

0:36:120:36:16

-PAUL:

-This is a pie challenge.

0:36:200:36:21

The choice of fillings and flavours is entirely up to them.

0:36:210:36:24

But theme it, have a reason so they all link together,

0:36:240:36:28

that'll be the key thing.

0:36:280:36:29

They've got to really think about this challenge.

0:36:290:36:31

Trying to be really tidy today

0:36:310:36:33

because there's so much stuff on my bench.

0:36:330:36:36

-Hello, Luis.

-Morning. You all right?

0:36:360:36:38

Tell us your pies, please.

0:36:380:36:40

OK, I am making, I call it the Four Fruity Seasons Tower.

0:36:400:36:44

And each one represents a different season.

0:36:440:36:46

What it is at a glance, they look like fruit pies,

0:36:460:36:49

because the tops are all fruit filled,

0:36:490:36:51

but inside they're actually different meats.

0:36:510:36:53

Luis's Fruity Season Pies will all be wrapped up in

0:36:530:36:56

plain hot water crust pastry and split over four tiers.

0:36:560:36:59

Luis, you know you only have to make three tiers, m'love.

0:36:590:37:02

You've made this quite hard for yourself.

0:37:020:37:04

Well, the top one is only tiny.

0:37:040:37:06

It was minimum of three tiers, and knowing you,

0:37:060:37:09

you like to go to the extra mile.

0:37:090:37:11

I do, but I have kept them a bit smaller than normal.

0:37:110:37:14

I'm making my hot water crust pastry,

0:37:140:37:17

and I'm going to have to go in with my hands straightaway.

0:37:170:37:21

Even though it's quite hot.

0:37:210:37:23

Like Luis,

0:37:230:37:24

Kate, Richard and Martha are making all of their pies

0:37:240:37:27

with hot water crust pastry.

0:37:270:37:28

I'm using hot water crust pastry because it is just strong.

0:37:280:37:32

You can probably build a house out of it, to be honest.

0:37:320:37:34

I'm just going to knead it a bit more.

0:37:350:37:37

I love a hot water crust pastry, it's such a nice thing to work with.

0:37:370:37:41

But if it's too hot it kind of drops in the pan,

0:37:410:37:43

but if it's too cold it breaks and can be brittle.

0:37:430:37:46

Kate will fill all three of her hot water crust pies with pork,

0:37:460:37:50

and they'll be individually flavoured with a rhubarb,

0:37:500:37:52

prune and apple coulis.

0:37:520:37:54

I'm sticking to one kind of pastry. I think it looks nice

0:37:540:37:57

and I do make them a bit at home, but they take a long time to cook.

0:37:570:38:00

So I need to get the pastry done really quickly.

0:38:000:38:05

-Morning, Martha.

-Hello.

-Hello, Martha.

0:38:050:38:07

So what have you chosen for your three-tiered pie? Have you got a theme?

0:38:070:38:10

Yeah, I'm making like, a three little pigs themed pie.

0:38:100:38:13

And here we are!

0:38:130:38:14

Martha's making a chorizo, pulled pork and traditional pork pie

0:38:160:38:19

and is going the extra mile with her pastries.

0:38:190:38:23

I love the idea that you're flavouring the hot water crust pastry -

0:38:230:38:26

hopefully the colour should come through,

0:38:260:38:28

but more the flavour as well.

0:38:280:38:30

I'm looking forward to huffing and puffing, and blowing your pie in my direction.

0:38:300:38:34

It's going straight...

0:38:380:38:40

in my face.

0:38:400:38:41

Chetna, Richard and Norman are pre-cooking their fillings before baking their pies in the oven.

0:38:410:38:46

This can help stop moist fillings seeping into the pastry, making it soggy.

0:38:460:38:50

I'm making three pies. One is a venison, haggis and spinach pie.

0:38:500:38:57

The fish course is a haddock and cheese sauce,

0:38:570:38:59

and the dessert's a raspberry and passion fruit meringue pie.

0:38:590:39:04

Norman's dessert pie will be crowned with a lavender meringue,

0:39:040:39:08

and sit on top his Pieful Tower.

0:39:080:39:10

He's set himself the additional challenge of making three different types of pastry.

0:39:100:39:15

I suppose I'm stretching myself a bit. I've been here long enough now

0:39:150:39:18

to see how things work, and I'm going to aim a wee bit higher today, you know.

0:39:180:39:24

-Hello, Richard.

-Morning.

-What have you decided to do?

-I'm doing posh builder pies today.

0:39:240:39:30

-Nice! Nice!

-What's that then? Full English breakfast pie? Steak and chips pie?

-With doughnuts?

0:39:300:39:35

It's steak and ale pie, and chicken and mushroom.

0:39:350:39:39

Richard's three hot water crust pies

0:39:390:39:41

will also include something for pudding.

0:39:410:39:44

There's going to be a pear and apple pie with a frangipane base on it as well.

0:39:440:39:47

-What pastry are you using for that?

-I'm using hot water crust for that one as well.

0:39:470:39:50

Interesting. Never had a dessert inside a hot water crust pastry before.

0:39:500:39:54

It stays nice and sweet, I'm cooking the pears down so they're almost caramelised.

0:39:540:39:57

You're very brave, Richard, going back to the old pear.

0:39:570:40:00

I know I've got to get back on the horse with pears.

0:40:000:40:03

Good man - face your nemesis, come on. Exposure therapy.

0:40:030:40:06

I'm just dividing up for the first two pies here.

0:40:070:40:10

The bakers need to take extra care rolling their dough to the perfect thickness.

0:40:100:40:14

Strong pastry is essential to stand up to moist fillings

0:40:140:40:17

and support pies stacked on top of each other.

0:40:170:40:20

That's not too bad.

0:40:200:40:21

At the moment I'm just lining the first tin.

0:40:310:40:34

With it being hot water crust it's pretty robust, so I always do it

0:40:340:40:38

to about five or six mil thick, which is plenty to be honest, you

0:40:380:40:42

don't want it too thick otherwise it's a bit white and gooey inside.

0:40:420:40:46

So I'm just patching up any kind of thinner looking areas

0:40:460:40:49

because I think once you've got all the fat bubbling away,

0:40:490:40:52

the thin bits of pastry do tend to split, which will make it leak.

0:40:520:40:57

Nancy's preparing her first pie, but to make life more difficult

0:40:570:41:01

she's hand-raising it without using a tin.

0:41:010:41:04

It's a bit awkward because I need three hands, really.

0:41:040:41:06

Got to build the filling up

0:41:060:41:08

and at the same time build the pastry up over the edge.

0:41:080:41:10

Nancy is filling her hot water crust pie with chicken and gammon.

0:41:100:41:14

She's also hand-raising her two sweet pies.

0:41:140:41:17

-Hello, Nancy.

-Morning.

-What are your two?

0:41:170:41:20

-I'm going to make a trio of apple pies.

-Nice.

0:41:200:41:22

I'm doing a hot water crust pastry for this with dried apple

0:41:220:41:25

in the middle, then I'm going to do puff pastry galette

0:41:250:41:29

with creamed apple filling, and then my top pie is a simple

0:41:290:41:33

shortcrust one crust pie of blackberry and apples, and no tins.

0:41:330:41:37

No tins?

0:41:370:41:38

No tins on anything.

0:41:380:41:40

You've got to be aware of fat bottoms on some of these pies.

0:41:400:41:42

Nancy, they're like children. Raised by hand...

0:41:420:41:45

-With fat bottoms.

-And then supported...with fat bottoms.

0:41:450:41:48

Chetna is also stretching herself, by making all of her pies

0:41:510:41:54

from different pastries.

0:41:540:41:56

I am making four different pies. This one's the hot water crust.

0:41:560:42:00

It is a bit risky to do so many different pastries,

0:42:000:42:04

but it's just a perfect mix of pastry and my flavours.

0:42:040:42:08

Chetna's four fusion pies are themed around classic Indian dishes.

0:42:080:42:12

There'll be made from a combination of hot water crust,

0:42:120:42:15

shortcrust and flaky pastry.

0:42:150:42:17

You've got an awful lot of spices,

0:42:170:42:20

is this going to be hot pies or are they going to be aromatic?

0:42:200:42:23

They're not going to be spicy hot

0:42:230:42:25

but they're going to have lots of flavours in it.

0:42:250:42:27

Your flavouring is always good.

0:42:270:42:29

Except, I feel, for your Signature,

0:42:290:42:32

so that...

0:42:320:42:33

-You shaking there a bit, Chetna?

-Yeah.

0:42:350:42:38

Right, going in with the prune.

0:42:400:42:42

With hot water crust pastry you don't have to blind bake,

0:42:420:42:45

it's literally make your pastry, fill it,

0:42:450:42:48

put your lid on, in the oven, there's no need to do anything else.

0:42:480:42:51

The bakers must be careful not to over-fill their pastry cases.

0:42:510:42:56

Too much filling and the pies might burst.

0:42:560:42:59

I'm just flattening out the haggis to go in the bottom of the pie

0:42:590:43:02

and the venison will rest on top of that.

0:43:020:43:04

Normski. Would it be appropriate to quote some Robert Burns?

0:43:040:43:07

Would you address the haggis?

0:43:070:43:10

Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race!

0:43:100:43:14

Well are you worthy of a grace As long as my arm.

0:43:140:43:17

I ken you're awful smelly but you'll soon be doon ma belly.

0:43:170:43:19

There's a lot of verses to that but those are all the ones I know.

0:43:190:43:23

I like that one, what was it?

0:43:230:43:24

I know you're very smelly but you'll soon be in my belly?

0:43:240:43:27

That's right! Spot on.

0:43:270:43:28

It's an orangey colour anyway which is what it'll be when it's cooked,

0:43:400:43:44

which can make it a bit harder to see when it's cooked.

0:43:440:43:46

But I'm more scared of under-cooking than over-cooking here.

0:43:460:43:49

Right, one in.

0:43:520:43:53

Ooh, that's a tight squeeze!

0:43:570:43:59

Ahhh. Two down.

0:44:030:44:04

One part of my mind's telling me it's time for a cup of coffee.

0:44:070:44:11

The other part's saying, time to get on with it.

0:44:120:44:15

So two of my pies are in the oven, I'm doing four.

0:44:170:44:20

Now I'm making the flaky, which is the fourth pie.

0:44:200:44:23

I'm just making my second batch of hot water crust pastry.

0:44:230:44:27

I've got two pies in the oven

0:44:270:44:29

and now I'm just knocking up the final pie.

0:44:290:44:32

"Knocking up." Lovingly crafting the final pie!

0:44:320:44:35

It's for a sweet pie, sitting on the top

0:44:380:44:41

and we'll pop this into the fridge until this pie comes out.

0:44:410:44:44

I want a pencil, really. Richard, can I...? Thank you.

0:44:480:44:51

OK, bakers, you've got one hour, so put a lid on it!

0:45:010:45:04

I need another 15 minutes. Third in, one more to go.

0:45:050:45:11

I'm just laying the sweet potato, I've got kind of like, pulled pork

0:45:180:45:21

and then sweet potato layers going through the pie.

0:45:210:45:24

I'm nearly there, I just need to get this in and can relax a bit.

0:45:240:45:27

Relax? Then you've got to worry about them bursting...

0:45:270:45:30

I just need to get this one in then I'm done.

0:45:300:45:33

And we're going in.

0:45:360:45:37

An hour till the end of the challenge,

0:45:420:45:44

and I think it'll probably take an hour.

0:45:440:45:48

Which one's that then?

0:45:480:45:50

That's apple, pear and frangipane in the bottom,

0:45:500:45:53

-hopefully the frangipane will have kept it...

-That looks good.

0:45:530:45:56

I worry there's so much in it that the frangipane might still be a little bit un-frangipaned.

0:45:560:46:01

This is the Italian meringue for my top pie.

0:46:010:46:05

And it's raspberry and passion fruit,

0:46:050:46:08

so I'm hoping this will thicken up on time.

0:46:080:46:10

The raspberry and sugar will set, but I've also got cornflour in it.

0:46:100:46:13

That's sort of the belt and braces, if you like.

0:46:130:46:16

Right, you bunch of pie-ro-maniacs. You've got 30 minutes left on the clock.

0:46:160:46:20

That's it, they're all out.

0:46:240:46:27

So just need them to cool a bit and I can start stacking them up.

0:46:270:46:30

Not too bad, actually. Not too bad.

0:46:340:46:36

Going to just pipe something onto my hand. This tastes of lavender!

0:46:400:46:43

It does.

0:46:430:46:45

It really tastes of lavender.

0:46:450:46:47

I tell you what, I'm going to have a look,

0:46:470:46:49

make sure this is cooked underneath.

0:46:490:46:51

It should be.

0:46:510:46:52

Yeah.

0:46:520:46:54

Ooh.

0:46:540:46:56

Oh, my goodness.

0:46:590:47:01

-Martha, what's going... Ooh!

-It's having a plumbing problem!

0:47:010:47:04

We've got a little bit of weepage there.

0:47:040:47:06

OK, so what is that leaking?

0:47:060:47:08

It's leaking fat, which is gross.

0:47:080:47:11

I think I might put it back in the oven to dry out.

0:47:110:47:13

On the plus side at least you can work out exactly how much liquid's been lost.

0:47:130:47:17

OK, ten minutes to get yourself out of hot water...crust.

0:47:210:47:25

OK...

0:47:260:47:27

Hey, check this out. Spirit level!

0:47:350:47:37

Now...I don't think Paul Hollywood will be very impressed with this pie.

0:47:490:47:55

Maybe if I can just take off the burnt bit...

0:47:550:47:59

I just hope they won't moan about the colour.

0:47:590:48:02

That's my only worry.

0:48:020:48:03

Thing is it's such a big pie you've got to cook it through,

0:48:030:48:05

so you're going to get a bit catching on the top.

0:48:050:48:07

Are you worried about that?

0:48:070:48:09

I am a little bit.

0:48:090:48:10

If that stays up, without falling, I'll be amazed.

0:48:120:48:16

When I practised, I think

0:48:190:48:21

I must have made the bottom pie a little bit bigger.

0:48:210:48:24

There we go.

0:48:470:48:48

Sur-pies! You've got one minute left.

0:48:480:48:51

Ooh, there it goes!

0:48:530:48:56

Right, bakers, good news, time's run out.

0:49:050:49:07

Give me a pie five, someone. Wahey!

0:49:070:49:10

Yours looks amazing, Richard.

0:49:170:49:19

It's burnt!

0:49:190:49:20

It's judgement day for the pies.

0:49:260:49:28

I do think they look good. Got a nice colour,

0:49:370:49:39

nice height to it as well.

0:49:390:49:41

Nice ridge, it drops down, it's the classic pork pie shape.

0:49:410:49:45

It's a good bake, nice strong colour,

0:49:460:49:49

you've got a lot of filling in there.

0:49:490:49:51

Very good, yeah, very good.

0:49:550:49:56

I like the texture, I like the flavour, too.

0:49:560:49:59

Nice bake again, being consistent with the colour.

0:49:590:50:03

So this is the prune one.

0:50:030:50:04

It's a great looking pie, that.

0:50:060:50:08

It's lovely, absolutely delicious.

0:50:080:50:10

And the pastry, so crisp, it's really lovely.

0:50:100:50:14

Impressive, quite a stable mix. Bit burnt.

0:50:230:50:27

I think I was so worried about trying to get the bottoms to cook

0:50:270:50:29

that I left them in long enough for the tops to catch.

0:50:290:50:32

You've been consistent, they're all a little bit over-cooked

0:50:320:50:35

but we will get lovely crisp pastry.

0:50:350:50:40

You've got lots of filling there, which is good.

0:50:410:50:43

Not much flavour coming from that frangipane.

0:50:470:50:50

The point of a frangipane is to expose it to the heat,

0:50:500:50:53

not cover it up.

0:50:530:50:54

Because it's down at the bottom the heat can't penetrate and it can't caramelise.

0:50:540:50:58

And the last one, steak and ale?

0:50:580:51:00

That is absolutely wonderful.

0:51:020:51:04

Stunning, it really is. The pastry's excellent, it's just over-baked.

0:51:040:51:08

The whole appearance is the most attractive.

0:51:140:51:17

Good pastry, flaky.

0:51:170:51:18

The flavour queen's back.

0:51:220:51:25

Very good, good blend.

0:51:250:51:27

I think it looks great. The colour on the bake is fantastic.

0:51:320:51:35

It's holding together beautifully as we cut it.

0:51:350:51:38

But we really have got far too thick a pastry.

0:51:380:51:42

But the whole idea, I think, is lovely.

0:51:420:51:44

It's the pastry that lets you down.

0:51:440:51:46

Obviously you've done it all without a tin, you get a brownie point

0:51:510:51:54

to your name for that because they've all turned out

0:51:540:51:57

looking quite good.

0:51:570:51:58

Nice layers in there, it's quite distinctive.

0:51:580:52:01

I think the flavours are fantastic. I think it's quite dry inside.

0:52:030:52:06

I'll try the meringue first.

0:52:150:52:17

Very pale underneath, I daren't lift it again

0:52:170:52:21

because the whole thing's going to collapse.

0:52:210:52:23

When something is cut it's got to hold enough,

0:52:260:52:29

and this is weeping out over the tray.

0:52:290:52:32

And it has affected the pastry underneath.

0:52:330:52:35

What's in that egg white?

0:52:350:52:37

-Lavender.

-Lavender? It's probably a little bit too powerful for that.

0:52:370:52:42

It's pretty good.

0:52:430:52:45

It's an interesting idea and interesting flavours

0:52:490:52:53

but it's just a bit too crumbly.

0:52:530:52:55

Overall I think the top two look pretty good - the bottom one, it's caught slightly, hasn't it?

0:53:040:53:07

-And leaked.

-Yes it has.

-OK, let's start.

0:53:070:53:10

That looks a lovely little pie when you get into it,

0:53:110:53:15

-it needs just a little bit more cooking.

-OK.

0:53:150:53:18

That's nice. Nice layers, well thought out, well baked.

0:53:190:53:25

Now for the monster.

0:53:250:53:27

Oh, hello, that's a three-man job.

0:53:270:53:30

I love the idea, adding paprika to the pastry.

0:53:300:53:34

The paprika in there and chorizo in there, it's fantastic.

0:53:340:53:37

It's really, really, different

0:53:370:53:39

and it's such a shame that it is over-baked,

0:53:390:53:41

but very interesting filling and it complements all the others.

0:53:410:53:45

Mary and Paul must now decide who will leave the tent this week

0:53:540:53:58

and who will be named Star Baker.

0:53:580:54:00

So, Paul and Mary, I think it's safe to say that none of us

0:54:010:54:04

will ever, ever want to eat a pie again.

0:54:040:54:06

-Not today anyway.

-Not today.

0:54:060:54:07

So who's done particularly well this week, do you think?

0:54:070:54:10

I think Nancy's done well, very consistent again

0:54:100:54:12

and I think Kate's done well.

0:54:120:54:13

I think the flavours in her Showstopper were very good.

0:54:130:54:16

And her pies were in beautiful proportion.

0:54:160:54:18

Which leads us to a slightly bigger question of those who

0:54:180:54:21

haven't done so well this week.

0:54:210:54:23

Well, Richard can do so well, but he hasn't had a great week this week.

0:54:230:54:28

Has he done enough to make him safe for next week, do you think?

0:54:280:54:31

I think he's down there, I think he's down there with Norman.

0:54:310:54:34

I've never had lavender in meringue and I don't ever think I want it again.

0:54:340:54:38

Also, Martha hasn't excelled this weekend.

0:54:380:54:41

Her Showstoppers today did look pretty bad at the bottom,

0:54:410:54:44

but the top two layers were OK,

0:54:440:54:46

the look of them.

0:54:460:54:48

You've discussed people you think might leave -

0:54:480:54:50

the bigger question is, with Diana sick, is it right that anybody goes?

0:54:500:54:54

Whether we leave it this week I don't know - I think

0:54:540:54:56

it's something you're going to have to find out in a bit.

0:54:560:54:59

You want to give us any sort of clue?

0:54:590:55:00

-No.

-Teasers?

0:55:000:55:02

-No.

-Honestly?

-No.

-Every time I ask you.

-No.

-No.

0:55:020:55:05

Bakers, long weekend, and thank you.

0:55:150:55:18

You have all contributed to Britain's first ever hot water crust shortage.

0:55:180:55:22

Now, this week's Star Baker has for a long time been a bridesmaid,

0:55:220:55:26

never the blushing bride.

0:55:260:55:28

But thanks to huge quantities of piggy,

0:55:280:55:30

I'm delighted to say this week's Star Baker is Kate.

0:55:300:55:33

Now, this bit gets harder as the weeks go by.

0:55:390:55:43

I'm afraid the person who will not be joining us next week is...

0:55:430:55:49

..Norman.

0:55:570:55:59

But thanks for the lavender meringue.

0:55:590:56:01

-Oh, the lavender will stay with.

-We'll never forget it.

0:56:010:56:04

It was an honour, sir, you're a gentleman.

0:56:070:56:10

I'm lucky to make it this far.

0:56:100:56:11

Oh, don't be silly, no.

0:56:110:56:13

I'm overjoyed I've made it to fifth week of the Bake Off.

0:56:130:56:16

At the same time a wee bit sad I'm having to go home. I never thought

0:56:160:56:19

I'd get this far, and I'll look on it as being an excellent

0:56:190:56:22

experience, and something that will stay in my memories for a long time.

0:56:220:56:26

That was a narrow escape, cor, what a touch.

0:56:260:56:29

Erm... Yeah. I feel very lucky to have stayed in.

0:56:290:56:33

I cannot believe I survived pastry, I thought

0:56:330:56:36

if I was going to go at any point, definitely pastry.

0:56:360:56:39

But I'm still here and that's amazing.

0:56:390:56:41

You should be a bit like...

0:56:440:56:45

I am a bit, I will be.

0:56:450:56:47

Puts shivers down your spine. Fantastic.

0:56:470:56:50

Especially in pie week,

0:56:500:56:51

because Luis was saying that no Southerner should ever win pie week.

0:56:510:56:56

And I'm as Southern as they get. So that's good.

0:56:560:57:02

Next time...

0:57:020:57:03

What am I doing?

0:57:030:57:06

..the bakers tackle European cakes.

0:57:060:57:08

Never done a Scandinavian recipe in my life.

0:57:080:57:11

With a Signature that could make them opt out of Europe.

0:57:110:57:15

I hate this bit.

0:57:150:57:16

Moment of truth.

0:57:160:57:18

A technical that really works up a sweat.

0:57:190:57:22

Am I showing a bit?

0:57:220:57:23

And a monumental Showstopper...

0:57:230:57:25

Nothing like cutting it fine, is there?

0:57:250:57:27

..that puts the hungry in Hungary.

0:57:270:57:29

I think I might just start again, again.

0:57:290:57:32

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