Episode 5 Results: Pies & Tarts | The Great British Baking Show

Results From Episode 5: Pies & Tarts

January 23, 2015

Almost half-way through the baking competition, the remaining bakers face pies and tarts. Custard tarts are their Signature challenge, followed by mini pear pies — one of the more unusual Technical challenges in the competition tent. Finally, contestants battle their biggest bake yet: three-tiered pies. The Showstopper allows them only four hours to create a towering collection of pies.

Note: Diana left the show between Episode 4 and Episode 5 due to an illness that prevented her from baking.

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Watch the Final Judges Decision

Star Baker and Elimination

Star Baker: Kate

Eliminated: Norman

Baking Breakdown

Signature Challenge: Set Custard Tart

Technical Challenge: Mini Pear Pies

Showstopper Challenge: Tiered Pies

Fan Feedback

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Episode 6: Continental Cake

The six remaining bakers now face three European cakes. Premieres February 1 at 8pm. Continue

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Episode 4: Desserts

The competition stiffens like whipped peaks. Premiered on January 18. Continue

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Re: From Pythagorean to Pescatarian – The Evolution of Vegetarianism
This is a nice article. I am moving toward vegetarianism to maintain my health and because I am becoming increasingly intolerant of heavy/greasy foods. Besides, it's a delicious way to live :-)
NC Price
Re: Homemade Kettle Corn
I microwave organic popcorn in an air popper, then transfer it to a bowl. Heat sugar or syrup in a pan with whipped butter or ghee. Pour it on the popped popcorn and stir, add salt to taste.This way you avoid all the calories of 1/4 cup oil. You can use very little butter but it gives it a much better taste than Kettle corn made with oil.
Rali
Re: Limoncello Tiramisù
I made 1/2 the recipe in a 9x9" pyrex pan because I wanted to use up some of the limoncello I made last week. It required exactly one package of savoiardi ladyfingers. I used 3 medium eggs and 3 small lemons.
Michele Mandrioli
Re: Spring Radish Salad
Spring vegetables were very late this year in Montréal, so we still have radishes, and I'll have my balcony herbs until the autumn chill. I might add one celery stick, sliced very fine, as I have some very good organic celery.
Maria Gatti
Re: Spring Radish Salad
Of course they do. Maghrebi cuisine, like many round the Mediterranean, features a wide variety of chopped vegetable salads. Some do include greens such as lettuce or cabbage, but not all do. There are no greens (other than possibly herbs) in a classic Greek salad either.
Maria Gatti
Re: Fresh Raspberry Pie
I use frozen berries and all kinds of fruits all of the time as whatever is in season that's great, but if its not, frozen works just as good. The trick to doing these kinds of things are dabbing milk on the crust before you bake it as it replaces the butter and it doesnt burn it either. It just gives it a golden color. I also do not use lemon at all. I
Dotann
Re: Blueberry Lattice Pie
Do you have a Huckelberrie PIE recipe
Suzanne Culp
Re: Vic’s Asparagus Vinaigrette
I take Cooked Ham slices, place them like a mat on waxed paper, then I place aspagus on the meat, then shredded sharp white cheddar cheese, then using the Wax Paper, roll into a Log, bake at 350 for about 25 minutes, slice up and eat
Dave Van De Cappelle
Re: Cherry Ginger Chicken with Currant
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Ogungbadega Martins
Re: Cherry Ginger Chicken with Currant
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Ogungbadega Martins

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