Taunton Press: Make a 10-inch Berry Tart
with Carolyn Weil
Web page: http://www.taunton.com/finecooking/pages/cvt035.asp
RealPlayer video: http://rs.recol.net:8080/ramgen/taunton/cvt035.rm
to pull up
on either side
to be lined with
to soak up
to be exposed to
at the last minute
to spread out
to fold over
to press together
to get the crust to relax
to fall apart
Listening comprehension questions:
1. Why do you need a 12" (inch) circle of dough for a 10" tart?
2. How does Weil move the rolled-out dough from the counter to the baking sheet?
3. What ingredients does Weil put in the filling?
4. Why does Weil prefer cornstarch over quick-cooking tapioca (what are these two ingredients in Chinese?) for the tart she's making? What other alternative does she suggest for cornstarch?
5. Why does she toss the filling ingredients at the last minute instead of earlier?
6. Without looking in a dictionary, what do you think "to guesstimate" means, and from what two words is this portmanteau word formed?
7. What does "rustic" mean? How does a "rustic tart" differ from a regular tart or pie?
8. Why does Weil add dabs of butter to the top of the tart?
9. Why does Weil chill the tart before baking it? For how long should it be chilled?
10. When should the oven be turned on, and to what temperature should it be set, in both Fahrenheit and Celsius? How long should it be baked?
The same Webpage offers instructions on how to make a butter crust, if you are interested.
If you'd like to try a somewhat more challenging video recipe, try this Couscous Salad from the Los Angeles Times:
More links to cooking videos here.