Tuesday, 28 September 2010

Pastry for a tart - a tip!

Sometimes it can be hard keeping the shell for your tart thin and crisp enough and the more you work it with warm fingers the worse the outcome.
Well a really good tip is to refrigerate your pastry until it is a real solid block and then grate it into your tin. Once all grated you can lightly press the shavings together with your fingers and quickly patch any holes. It looks weird but you'll have to trust me on this one!
Always bake for a good 20 minutes before you add the filling, prick the base all over and brush with milk to make it nice and brown. 

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