For smaller pies and tarts you can get away with quite a thin base as long as you bake it through, but for larger pies, the volume of filling can add a significant amount of weight, so reinforce your pie accordingly.
Adding too much water in the initial stage when you mix it with the butter and flour can mean that as the water evaporates in the oven, the structure of the pastry tightens up and shrinks, so be patient in the early stages and add the water gradually. The pastry will also shrink back if your oven is too cool during baking. Once again, this will happen if the water evaporates out of the pastry before the heat can set it in shape.
This will result in the all-too-common side collapses for blind baked tarts. So to recap — go easy on the water, chill until firm, and heat your oven to C to set your shape. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time. Try to avoid this by rolling out gently on a lightly-floured surface, regularly turning ideally every one to two rolls. A light touch is the key, and try to keep your hands cold!
Usually, the reason for this is fairly simple — haste. If you look in the oven you can watch the pastry puffing up. That is because the water in the butter is turning to steam and forcing each layer apart.
Once forced apart, the fat in the butter or lard cooks each layer of pastry giving the flake. Some of you myself included may need to get around to changing the light bulb in your ovens if you want to master puff! This is still pretty nice, but definitely not a croissant. When making the puff for a croissant, there can be no cutting corners — you can only do a maximum of two folds on your dough before returning it to the fridge to chill down.
There is also a limit to how many folds you can do, even if you do chill your dough correctly — any more than seven and the butter will become too thin and melt back into your dough. Prove the croissants at room temperature until they are nice and big, then whack them in the oven. Never fear! For every pastry problem, there is an answer. Here's our comprehensive troubleshooter.
Heavy handling and overworking dough are two common mistakes that result in pastry with an inferior, coarse—or heavy—texture. Another general point for success with rolled-out pastry doughs is to pay attention to the working temperature of the ingredients, the environment and your hands. Poor-quality pastry can be the result of preparation in conditions that are too warm or using ingredients that are not cool enough ; however, sometimes fats that have been chilled for too long can make pastry difficult to manage and this results in the dough becoming overworked.
Soft and crumbly pastry: The chef has used too little water or self-raising flour instead of plain. Shrunk pastry: There was excess stretching during rolling out and the pastry was not allowed to rest or chill before baking. Speckled pastry: If you encounter undissolved sugar grains in an enriched pastry crust, it's usually been caused by using coarser granulated sugar instead of caster sugar. Soggy, uncooked pastry base: If the pastry was not baked blind before the filling was added to your flan or tartlets, fruit juices cause the base of a double-crust pie to soften.
If the tart plate conducts heat well then the pastry should not taste raw. Brushing the pastry base with a little egg white helps but the best solution is to use a metal tart plate enamel or an ovenproof glass dish.
There are some tricks to avoid this such as sprinkling cookie crumbs on the bottom of the crust before adding the filling. Take care to bake at the temperature instructed in the recipe and prick the base of the crust before baking. Actively scan device characteristics for identification.
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