Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.
Raspberry-Fig Crostata with Flo Braker and Leslie MackieChocolate Tuiles & Gingersnaps with Gale Gand and David BlomNaan with Beatrice OjakangasPoppyseed Torte with Markus FarbingerVanilla Chiffon Chocolate Mousse Cake with Mary BerginSavory Pizza Rustica with Nick MalgieriChocolate Mint Nightcaps with Marcel DesaulniersJohnnycake Cobblers with Johanne KilleenPumpernickel Bread & Matzos with Lauren GrovemanA Three-Tiered Wedding Cake with Martha Stewart, Part 2Baba and Savarin with David BlomDecorative Sourdough Loaves with Joe OrtizTriple Chocolate Truffle Treat with David OgonowskiBaby Cakes with Johanne KilleenTraditional French Bread with Danielle ForestierPita Bread and Lamb with Jeffrey Alford and Naomi DuguidDanish Pastry Pockets with Beatrice OjakangasCroissants with Esther McManusLadyfingers GenoiseSavory Puffs and Eclairs with Norman LoveItalian Cookies with Nick Malgieri