Pie Dough
- 500g Pastry Flour
- 25g Sugar
- 10g Salt
- 300g Butter or Lard (diced)
- 150g Cold Water
Sugar Dough
- 200gr Butter
- 120gr sugar
- 85gr eggs
- 350gr flour AP
- 5gr salt
Apple Pie Filling
- 10gr corn starch
- 2gr cinnamon
- 120gr brown sugar
- 450gr apple in quarters
- Optional 100gr super pomme compote
- Optional 50gr fresh cranberries
- Streusel topping:
- Flour: 320 G
- Cinnamon 1 G
- Salt: 3 G
- Brown sugar: 112 G
- Sugar: 80 G
- Butter (cold) 240 G
Cherry Pie Filling
- TAPIOCA: 22.5 G
- SALT: 0.25 G
- GRANULATED SUGAR: 240 G
- ALMOND EXTRACT: 1.25 ML
- CANNED PITTED CHERRIES: 720 G
- (RESERVED CHERRY JUICE): 240 ML
- UNSALTED BUTTER: 15 G
Pecan Pie
- EGGS: 120 G
- BROWN SUGAR: 75 G
- BUTTER: 60 G
- VANILLA EXTRACT: 4 G
- SALT: 1 G
- MAPLE SYRUP: 120 G
- GLUCOSE: 120 G
- PECAN HALVES: 210 G
French Bread
- Water: 585 ML
- Active dry yeast: 14 G
- Bread flour: 900 G
- Salt: 18 G
Chocolate Cream Filling
- BROWN SUGAR: 140 G
- MILK: 640 ML
- COCOA POWDER: 10 G
- EGG YOLKS: 48 G
- CORNSTARCH: 30 G
- BITTERSWEET CHOCOLATE (64%) 140 G
- BUTTER: 40 G
- VANILLA EXTRACT: 10 G
Chantilly
- HEAVY CREAM: 500 G
- POWDERED SUGAR: 45 G
- VANILLA EXTRACT: 5 G
Lemon Curd
- 500gr sugar
- 250gr egg
- 250gr lemon juice
- 1 lemon zest
- 100gr clarified butter
French Meringue
- egg whites: 120 g
- granulated sugar: 120 g
- Pipe on top of the tart, and bake at 400F for 5 minutes
Quiche
- Quiche batter:
- 200gr milk
- 800gr Heavy cream
- 8 eggs
- 5gr salt
- 2gr pepper
- 1gr nutmeg
- Quiche dough:
- 237gr ap flour
- 5gr salt
- 120gr butter
- 1egg