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1. In this lesson I learnt how to make fruit tarts. An apparatus I used was a muffin tin. I was rather surprised that we are able to use the back of a muffin tin as a mold for the tart. I also did not expect that we can use prata dough to make the tart. Firstly, we had to cut out circles from the Prata dough using a cookie cutter. Once we cut out circles we placed it at the back of the muffin tin, we moulded it and spreaded it out. Once we were done we placed the muffin tin in a preheated oven. Constantly checking that the tart is golden brown and not burnt or undercooked. Once it is baked wait for the tarts to cool down so that it is easier to be taken out from the muffin tin. After that put a little Nutella on the base of the tart to give it a sweet taste , drain out the water from the cocktail fruits and place it on top of the fruit tart. Plate the fruit tart and it is ready to be eaten. A problem we faced while baking was that we are not sure of when the tarts are fully baked , whether we took it out too early or just right. Me and my partner had to constantly check that the tarts were ok and not getting burnt.

2. When handling the frozen pastry we needed to work with it quickly before it gets sticky. When it gets sticky we had to add a little bit of flour on our hands before we touched it as the dough would stick to our hands and it would be very hard to work with.

3. The outcome of the puffs in terms of appearance was ok but the base was a little too shallow to add fillings to it so my partner and I had to use the back of a fork to press it down. The taste of the puffs was plain but the Nutella and the cocktail fruits adds sweetness to the whole taste. The texture of the puffs is flakey and when you bite into it it is soft and crispy. - To improve I hope that me and my partner can communicate better and have teamwork.

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An apparatus I used to make was Cupcake moulds

I leant how to make a tart ik this FCE lesson andy I was surprised majorly when we were using prata dough and cupcake moulds to make the tarts.
1. We cut out the dough with cookie cutters then we placed on the back of the cupcake mould and mounded it to the cupcake shape.
2.We placed the dough into a pre-heated microwave and waited for approx. 3-10 mins
3.We put a little Nutella on top and put cocktail fruits on top.
4. We eat(separately) upon the presentation it looked good but I expected it to taste horrible because it's something healthy with something sweet but in the end I learnt how to make FRUIT TARTS!! During this lesson the difficulty I had was with the prays dough as when Mdm Saffiah did it it looked like it was not sticky and dry but then who knew it was super sticky! My table wasn't struggling with removing the dough from the plastic and we had a hard time at that but it wasn't pretty fun!

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1.An apparatus to make the tarts was a cupcake pan. The cupcake pan helps us to create the shape of the tart and create a hole in the tart to put our fillings in.The problems that I faced while baking was that the dough was very sticky and it was a little difficult to flatten the dough to the perfect thickness and put the cut dough onto the cupcake pan. I had to seek help from my partner and we eventually overcame the problems.
2. The dough was not very easy to handle as it was very sticky. I used some flour to reduce the stickiness and it helped.I was a little frustrated when I placed the cut dough on the cupcake pan and flattened it to match the shape of the cupcake pan but it made a lot of holes in the dough as I flattened the dough too much.
3. The outcome of the fruit tarts was crispy as it should be. However, since I flattened out the dough too much on the cupcake pan, there were numerous holes in the tarts. My partner and I had to try and cover the holes in the tarts with Nutella and fruits. In the end, we selected the best four fruit tarts for the presentation. The tarts tasted a little too sweet for my liking as I had placed too much Nutella on the tarts.
One area of improvement could be to improve our teamwork as we couldn't decide who does what in the process of making the tarts.

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I had a fun time learning how to make the fruit tart. I first had to use the prata dough and mould it into the shape of the baking tray. Then i will need to put flour above the dough to make the dough smooth. Then i pit it in the oven for 7 to 8 minutes. When i see that to dough is about to pop up, i take out the baking tray using the gloves. Then i will put nutella on the fruit tart followed by the fruits. The the fruit tart is done.

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An apparatus that we used was a oven .

A problem we faced was when the dough was out in the heat, it got softer. The dough started to be sticker and were sticking on our hands. We added some flour onto the dough so it will become less sticky .

Another problem we faced was that the oven light was not working so we could not see the tart and it got overcooked.

The texture of the tart was crispy.

A way to improve was to add more nutella as the taste was bland.

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1. My baking experience was good as I hardly made any mistakes while making the Fruit Tart. The apparatus I used was a cupcake mould. We had to use the bottom bases of the mould for the frozen pastry in order to make the tart have a similar shape of a cupcake mould. I did not have any major problems except for an awkward shape of the tart.
2. About the frozen pastry, it was pretty sticky and thus was difficult to get the perfect circular shape while peeling it of the protective layer of plastic. In order to reduce the stickiness, I was advised to put flour onto the frozen pastry, which indeed helped.
3. The outcome of the Fruit Tart was fine in appearance besides the flaw of the uneven tart. The fruit tart tasted good, mostly because the Nutella and the Fruit added were to my liking. The texture of the Fruit Tart is crispy, as it should be. I think that I should have flattened out the frozen pastry more as the sides became lower after baking it.

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The apparatus i used to bake was the cupcake mould as we needed to use the mould to make the tart. The problems we faced during baking was that we did not really know how to flatten the frozen pastry onto the cupcake mould as they were very sticky and therefore we were a little it confused and messy at that point of time. However , we decided to seek help from our friends and after a fe attempts, we were able to do it nicely. Due to the fact that the frozen pastry was very sticky, we had a hard time trying to peel the pastry out from the plastic sheet , therefore i took a pinch of flour and rubbed it onto the pastry dough and that make it easier to peel it out. The appearance of the Puffs was very colourful as my partner and I decided to put a variety of fruits that are of different colours to enhance it. The taste of the puffs was also very good as the crust was very crispy and that we put nutella in it to make it have a chocolatey flavor. Some of the areasof improvement is that we have to improve our teamwork as we could not decide on the amount of nutella and fruits and how the decorations on the plate should look like.

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WE USED A CUPCAKE PAN.... WHAT?? AT FIRST I WAS SHOCKED BUT LATER ON I REALISED HOW SIMPLE THE TART MAKING WAS YOU JUST HAVE TO ENSURE THE EXTERIOR IS COOKED AND YOU ADD THE CORRECT AMOUNT OF INGREDIENTS IN THE TART . IT WAS A VERY FUN EXPERIENCE 🤤

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The apparatus I used to male tge tart wad a cupcake pan!We used the bottom of the pan as it is easire to make the shape.For some tarts,we did not push the dough all the way to the bottom and it did not turn out well but some of it did!My expeeince was very fun.But sometimes we need to pay a little more attention due to parts which are different and important!The frozen pastry was quite odd feeling but as we go on,we got used to it.I dont think there are any improvements for the lesson as the lesson was fun and interesting!The teaching was clear and i understood what to do.😊

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The apparatus I used to make the shape of the tart was a cupcake pan. Some problems my partner and I faced was being unable to know when the tart is baked long enough. Because sometimes we would take it too early and the dough would be raw and sometimes when we take it out to late it will be burnt. We overcame it by waiting patiently, watching it carefully and to check on it to see if the dough is baked enough. My experience with handling was very fun but difficult at the same time as sometimes you need to make sure that the dough was touching the bottom of the pan completely if not it would be lopsided. The outcome of the puffs in terms of appearance was good but some were either too puffed up or lopsided. Some of the puffs tasted weird as the dough was still raw inside. Some of the areas of improvement is communication as sometimes my partner and i would have some difficulty in deciding on how is doing what.

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1. Discuss about your baking experience.
-Apparatus to use when baking and why.
-Problems faced while baking and how it was overcame.
2. Discuss about your experience handling the frozen pastry.
3. Describe the outcome of the Puffs in terms of appearance, taste and texture.
- Provide areas of reccomendation to improve further.