I think this could affect the recipe. November 27, 2008 at 9:20 am Reply Christina I always thought it was my lack of pie skills that produced shrunken crusts (even on double-crusted pies), but maybe it isn’t just me! As you said, I had the worst of luck with tart shells. I...
cover the bowl and put it in the fridge for about 1 hour. Take the dough out of the bowl and divide it into two. Place the dough in two 9-inch (23 cm) tart shells covered with parchment paper. Pad the dough out by the heel of your hand until it covers the whole tart shell and...
1 fully baked 9-inch (24-cm) tart shell made fromSweet Tart Dough Pastry cream (recipe below) 3 to 4 cups fresh strawberries, hulled Shortly before you are ready to serve the tart, spread the pastry cream in the bottom of the baked tart shell and arrange the strawberries over the top....
Well I’ve never been disappointed with a SK recipe before so this one is a puzzler! The dough was a near disaster-I weighed everything up and used the proper size egg (60 g) and it still would not come together so I added another 3/4 yolk in infinitesimal amounts. It still was ...
It surprised me that this recipe didn’t call for it, but since it was less work to do it as he described, I didn’t argue. The process is supposed to help fight the shrinkage that occurs in tart shells and prevent, in the words of Julia Child, “a soggy bottom. Nobody likes a...