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Subscribe to forums RSS#1 Wed 18 Apr 12 4:15am
HRAllsop
- Member
- Member since Wed 18 Apr 12
Pastry Preparation Advice Please
I am making the "Italian Ham and Spinach Tart" from Jamie's At Home book, for a party on Saturday - but I don't have time to do the whole process on Saturday - with baking it blind etc.
I would like to prepare the pastry in advance and was wondering which point it would be best to pause the recipe at:
Once the Pastry is rolled and in the baking tray;
Or Once the Pastry has been Blind Baked;
Thanks for any help.
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#2 Wed 18 Apr 12 7:55am
Sandy
- From Durban South Africa
- Member since Thu 24 Jun 04
Re: Pastry Preparation Advice Please
I would line the baking tray and leave it in the fridge until ready to blind bake.
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#3 Wed 18 Apr 12 8:52am
mummza
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Pastry Preparation Advice Please
I have just looked up the recipe to see how the tart was formed.
I would get the pastry ready to be blind baked , rolled and on the tray and then refridgerate it.
Alternativly , you could get the pasty made to the crumb stage,(This dry mix will happily keep in the fridge for a week.) before you have put any water into it to bind it and place it in the fridge ready to have the water added and made into pastry dough .
The pastry takes little time to mix up and roll out .
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#4 Wed 18 Apr 12 8:04pm
HRAllsop
- Member
- Member since Wed 18 Apr 12
Re: Pastry Preparation Advice Please
Perfect - Thank you so much
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#5 Thu 19 Apr 12 5:53pm
minerva
Occupation Walking the Old Ways
- From Living in the Wild Woods
- Member since Wed 16 Jan 08
Re: Pastry Preparation Advice Please
One thing to bear in mind when making pastry is that the more the pastry is 'worked' the more it stretches, refrigerating ('resting') the pastry once rolled out into its container means that it won't shrink very much when baked.
However you decide to procede, factor in 30mins or so 'resting' time once you have lined your baking tray........cold, relaxed pastry is the biz!
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#6 Fri 20 Apr 12 9:12am
Ashen
-
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Pastry Preparation Advice Please
That is why they call it .. Stone cold Chill'n. 
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