Follow these easy tips the next time you're making pastry.
- The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.
- Sieve the flour to add extra air and lightness to the pastry.
- Work fast, this keeps the pastry cool and prevents the gluten in the flour developing too quickly – which will make the pastry too elastic and difficult to roll, cause shrinkage, and will result in tough, hard pastry.
- Handle as little as possible. Too much handling will make the fat heat up and go soft and the pastry will become greasy.
- Wrap the pastry dough in SPAR Cling Wrap and chill in the fridge for at least 30 minutes if possible.
- Chill again after rolling out to prevent shrinkage in the oven, this will relax the pastry before cooking.
- Roll pastry on a cool surface (a marble slab is perfect), dusted with SPAR Cake Wheat Flour. Also, lightly dust the rolling pin with flour to prevent sticking.
- For a crisp base on tarts and pies always place tart on a preheated baking tray in the oven.
Pretty Tart Edges:
Try one of the following ideas for your next tart or pie:
- Snip the edge evenly with a sharp pair of scissors as shown in above image.
- Use a small cookie cutter to cut pretty shapes. You could theme your pie i.e. holly leaves for Christmas or winter leaf shape for an Autumnal theme.
- Plait two strips of pastry to form an edge.
- Push the spoon edge gently into the pastry to create the desired effect.
Click here for steps on a Sweet Tart Dough Lesson from our SPAR Savour Magazine
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