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#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

Forum champ
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

Forum super champ
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

Forum champ
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

Forum champ
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.  cool  cool


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