on July 30, 2012
in problems and questions
Questions about the tartlets? Ask them here. :)
This post was written by LW who has written 167 posts on French Fridays with Dorie.
I think these are begging to be finished off under the broiler!
Any thoughts about placing the second baking sheet on top? Would pie weights in the center (parchment in between) be an option? (My baking sheets are really heavy…)
Cher, I usually just prick the hell out of the pastry, being VERY careful not to prick the borders (about 1 inch). Then to the fridge for a while. If the pastry is well pricked and very cold I never needed weights. It just puffs perfectly on the sides and not in the middle.
Thanks. I know the recipe says to weigh down the pastry with a second sheet, but like I noted – my baking sheets are pretty heavy & I just am not having faith in that method :-) (Although, it probably does work brilliantly and I am just being a worry wart)
Cher, I also just prick the bottom (as Paula describes) and I then throw the pan in the freezer for about 20 minutes. I find it works quite well.
Is anyone making their own puff pastry?
No way! lol I tip my hat to you if you try it, though.
It’s a lot of work, but worth it – don’t think I’m going to go that route this time, though.
Oh my- I consider it a grand achievement to get even a simple pie crust made!
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