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Camilla Saulsbury
Posts:
39
From:
Texas
Registered:
12/5/08
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(4 of 4)
Re: puff pastry tart shells
Oct 12, 2009 11:33 AM
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Hi Barbara,
You definitely want to prick the bottom all over with a fork; this is called "docking". It allows the steam (which builds up between the layers of pastry as it bakes, and makes it puff), to escape, so that there will be minimal puff.
Cheers,
Camilla
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Hey Lisa
Posts:
1,911
From:
Oregon
Registered:
9/27/06
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(3 of 4)
Re: puff pastry tart shells
Jun 30, 2009 6:11 PM
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Some of the recipes I've seen suggest using pie weights or dried beans in a foil-lined shell to keep the cup shape. I haven't tried it yet but it makes sense that it would work.
--
Lisa
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C (P) S
Posts:
3,944
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 4)
Re: puff pastry tart shells
Jun 5, 2009 12:24 PM
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Have you tried ''piercing'' the bottom with a fork??
I have NOT tried this, but it's just a thought.
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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barbara desouza
Posts:
1
Registered:
6/5/09
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(1 of 4)
Jun 5, 2009 9:02 AM
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i would like to make puff pasrty mini tart shells and later fill with cold chicken salad. does anyone have any ideas on how to keep the bottom of the shell from puffing up so much? i am using the puff pastry for the lightness and sweetness factors and i realize it is "puff" pastry. but i would like a deeper cup shape. any ideas??
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