SHOPPING LIST: Cooking Skills: Pastry 1, Chapter 5 (Sweet Pies and Tarts)

Plain flour, unsalted butter, caster sugar, cooking apples (Bramley) and eating apples, ripe plums or berries, ground almonds, flaked almonds, raspberry jam, eggs, almond extract, cornflour, ground cinnamon, lemon, rolled oats, milk, caster sugar for sprinkling, a pie dish or tin, a 23 cm loose-bottomed tart tin and a baking tray.

A double-crust apple pie (6 portions)
[ ] 1.5 batches of plain shortcrust (chapter 1), with 1 tbsp caster sugar added to the flour
[ ] 700 g apples (half Bramley, half eating), peeled, cored and sliced
[ ] 75 g caster sugar
[ ] 1 tbsp cornflour
[ ] 1 tsp ground cinnamon
[ ] 1 tbsp lemon juice
[ ] 1 egg or a little milk, to glaze
[ ] 1 tbsp caster sugar, to sprinkle

A fruit galette (4 portions)
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 2 tbsp ground almonds
[ ] 500 g plums or berries, stoned and halved
[ ] 3 tbsp caster sugar
[ ] 1 tsp cornflour
[ ] 1 egg, beaten
[ ] 1 tbsp caster sugar, to sprinkle

A Bakewell tart (8 portions)
[ ] 1 blind-baked sweet case (23 cm; chapter 2)
[ ] 3 tbsp raspberry jam
[ ] 100 g soft unsalted butter
[ ] 100 g caster sugar
[ ] 2 eggs
[ ] 100 g ground almonds
[ ] 25 g plain flour
[ ] ½ tsp almond extract
[ ] 2 tbsp flaked almonds

A fruit crumble tart (8 portions)
[ ] 1 blind-baked case (23 cm; chapter 2)
[ ] 500 g apples and blackberries, prepared
[ ] 2 tbsp caster sugar
[ ] 1 tbsp cornflour
[ ] 75 g plain flour
[ ] 50 g cold unsalted butter, cubed
[ ] 40 g caster sugar
[ ] 25 g rolled oats

For the experiments
[ ] Extra apples
[ ] Spare fruit (about 200 g)
[ ] Milk for glazing