Berry tart

Listening exercise:
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

Vocabulary:

circle
inch
tart
cake circle
dough
to show
to trim
close
edge
to pull up
on either side
to transfer
sheet pan
to be lined with
parchment
fingers
to spread
support

cup
fruit
tablespoon
cornstarch
to soak up
juice
open-face
quick-cooking tapioca
double-crusted
pie
to be exposed to
gritty
soft
to absorb
flour
preferably
quarter-cup

to toss together
at the last minute
soggy
to spread out
to guesstimate
to fold over
to pleat
to press together
perfect
rustic
butter
flavor
to chill
oven
to preheat
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:
http://www.latimes.com/extras/quickfix/couscoussalad_video_rp.htm