Page 378 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Fool, Gooseberry, Tartlets, 66–68, 67
“fork-tender,” 202

Frangipane, Pear, Pithivier, 102, 103

Fried (Slightly) Green Tomato Tart, 203, 204–5

fruit:
glaze, 37

pastry cream, 35

Tart, Simple Custard, 122–24, 123

see also specific fruits

frying:

hand pies, 55
oil temperature and, 205

g

Galette, Berry, New England, 41–42, 43

ganache, 37

leftover, making truffles with, 157
Gâteau St. Honoré, 128–31, 129

German Apple Custard Tart, 88, 89–90

Ginger-Yuzu Rice Pudding Meringue Pie, 176–78, 177

glazes:
chocolate, 125, 127

clear caramel for, 36

fruit, 37

ganache, 37

glutens, 13, 18, 20, 26