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Baking Questions Answered

Earl Grey Tea Jelly

A reader has asked: I have a really good recipe for a wine jelly—a gelatin dessert made with wine as the liquid. I would like to try one with Earl Grey tea. Any suggestions on how to proceed?
A: Boil some water and let it cool for 5 minutes. Measure out water into a bowl equal to the amount of wine in your recipe. Stir in a teaspoon of tea for every 3/4 cup of water. Cover the bowl with a plate and leave for 4 minutes. Stir well and strain away the tea leaves (you can save them and use them to make tea for a second steeping). Add water to make up for any moisture lost on the tea leaves and proceed with the recipe. Depending on the type of wine called for, you may need less sugar with the tea. Also, you may wish to steep a few strips of orange zest along with the tea to emphasize Earl Grey’s orange-like flavor.

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Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.



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Makes one 9-inch pie, about 8 servings


One 9-inch pie pan lined with Sweet Pastry Dough (see below), plus dough for a lattice top


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