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Rhubarb tart recipe1/14/2024 ![]() ![]() This stops the unfilled pastry case from puffing up in the oven.īaking weights can be purchased, or you can use dried beans or uncooked rice to hold down the pastry. Blind bakingīlind baking is the term used for par-baking a tart or pie crust while holding the crust down with baking weights. Chill the dough in the fridge again while preheating the oven for blind baking. Use a fork to prick the pastry case bottom. If it is too dry and crumbly add in ½ tablespoon milk as needed.Ĭut off any excess dough at the top and use the excess to patch up any tears in the dough. Use a fork to combine it into a stiff dough. Make a well in the middle of the flour mixture and add in the egg. If at any point the butter begins to melt, place the bowl in the fridge or freezer to cool it down. Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs. Chop the cold butter into small cubes and add the cubes in. In a large bowl add the flour, sugar, and salt and stir them together. The end dough should hold together easily but it shouldn’t be very sticky. If it is too dry and crumbly add a splash of milk as needed. Slowly drizzle the egg into the food processor and pulse until it forms a stiff dough. Pulse it until it resembles coarse breadcrumbs. ![]() The method Food processorĬombine the flour, sugar, salt, and cold butter cubes in a food processor. The amount of butter in this recipe is a little less than 50% of the flour, because this pastry recipe has the addition of egg. When the pastry is later baked, the cold butter melts in the oven and will create flaky layers in the pastry. It’s important that it never melts into the dough while it is being handled. The butter will be cut into small pea-sized pieces into the flour so that each little piece of butter can be coated in flour. The key is to keep the butter cold throughout the pastry-making process. Butter provides richness and flavor, and if handled correctly, it will give wonderful flaky layers. If the pastry is overworked or too much liquid is added it can become tough and chewy. In shortcrust pastry, a minimal amount of liquid is added, and very little kneading is done to slow gluten development. The aim of making shortcrust pastry is not to develop the gluten and create strength the way that is done in bread. Using flours with a higher protein can create a tougher pastry case and cause the pastry shell to shrink in the oven. It’s best to check protein levels rather than just the name of the flour.įlour with a protein level of around 10% works well in this pastry. All-purpose flour protein levels can vary between brands, and the name of the flour itself can vary between countries. The flour needed in a shortcrust pastry can be all-purpose though for best results it should be fairly low in gluten. ![]()
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