![]() Paul found it very clever and original.īut it was James who knocked it out of the park with his technically impeccable and adventurously flavorful tarts. The layers were well-defined, and the textures and flavors played off each other well. Stuart, who admittedly had been struggling from week one, raised his game with a raspberry triple chocolate layered tart. Sarah-Jane’s French apple tart with blackberry and cassis jam featured crisp apples and a delicious almond flavored frangipane coming through which Mary enjoyed. Cathryn’s rectangular raspberry, pistachio and lemon tart received kudos for its unique shape, Parisian regimented look and thin buttery crust. The fruit tart showstopper pushed all the contestants to up their pretentious quotient and quite a few answered the call. Her tart had a nice thin lattice, good glaze and color, but a bit of a soggy bottom. Danny followed with a tart that was good in spite of her uneven lattice work while Cathryn came in third. James’s tart had a good lattice, nice glaze on top and tasted of lemon. Three bakers, however, edged out the rest of the pack. Berry said ranking this technical challenge was difficult because the entries were all fairly close in quality. Hollywood had to admit made his tart spectacular. Stuart produced a pear and almond tarte tatin that featured marzipan which Paul warned could turn messy. Last week’s Star Baker, John, was praised for the nice soft fruit, crisp pastry and fantastic flavor of his apple and vanilla tarte tatin with walnut praline. Though she feared it wouldn’t be fancy enough, Paul and Mary loved it saying it was simple, but very well done with no soggy bottom. Sarah-Jane made her family’s favorite, a caramelized banana tart. Several bakers excelled in the tarte tatin signature challenge. The bakers were given free rein in their choices of pastry, filling and fruit and three hours to complete the elegant challenge. The treacle filling consisted of golden syrup, dry bread crumbs and lemon and, oddly enough, not actual treacle.Īnd for the final piece of the tart trinity, the contestants were required to create an ornately elaborate designer fruit tart fit for the window display of a professional patisserie. The judges would be looking for pale golden thin pastry with interwoven strands of lattice on top. In the technical, Mary Berry asked the bakers to concoct an exemplary treacle tart in two hours. ![]() The contestants were given two and half hours to complete their creations. This tricky inverted tart could be sweet or savory and contain the fruits of their choice. In the signature challenge, the bakers were asked to make a French classic called a tarte tatin which traditionally features caramelized apples covered with a rough puff crust. His bagels resembled crusty rolls, his flatbreads were salty to the point of unpalatability and he came in last in the technical plaited loaf challenge.Ī new week brought a fresh start to the tent in the form of a trio of tarts. It was no surprise he rose to the heights of Star Baker as did his near-perfect plaited loaf in the technical round. Who demonstrated their flair for flavors and pastry perfection? And who crumbled under the pressure? All will be revealed, but first let’s refresh our memories on the results of the week just gone by.īread week belonged to John, whose signature flatbreads and showstopper bagels dazzled the judges with their savory and sweet flavor combinations. This week on The Great British Baking Show, ten bakers had a common goal - to tempt Mary Berry and Paul Hollywood (aka The Silverback) with their tarts.
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