SHOPPING LIST: Cooking Skills: Pastry 1, Chapter 2 (Rolling, Lining and Blind Baking)

Shortcrust ingredients from chapter 1 (plain flour, unsalted butter, icing sugar, eggs), jam, lemon curd (or lemons, sugar, butter), golden syrup, fresh white breadcrumbs, lemons, baking parchment, ceramic baking beans (or dried rice or pulses), a 23 cm loose-bottomed tart tin, a 12-hole tart or bun tin and a round cutter.

A blind-baked tart case (1 case)
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 1 tbsp plain flour, for rolling
[ ] 1 egg, beaten
[ ] 1 sheet of baking parchment
[ ] 300 g baking beans, dried rice or pulses

Jam tarts (12 tarts)
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 1 tbsp plain flour, for rolling
[ ] 12 tsp jam, any flavour
[ ] 1 egg, beaten (optional)

Lemon curd tartlets (sweet shortcrust) (12 tartlets)
[ ] 200 g plain flour
[ ] 100 g cold unsalted butter, cubed
[ ] 50 g icing sugar
[ ] 1 egg yolk
[ ] 2 tbsp cold water
[ ] 200 g lemon curd

A treacle tart (8 portions)
[ ] 1 blind-baked case (above)
[ ] 300 g golden syrup
[ ] 100 g fresh white breadcrumbs
[ ] 1 lemon, zest and juice
[ ] 1 egg, beaten (optional)

For the experiments
[ ] Extra breadcrumbs
[ ] Extra jam
[ ] Foil, for protecting edges