Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Laying a Tart / Pie
Lightly dust flour on a clean cool surface. Place the chilled pastry dough and fold it 2-3 times to make it pliable. Dust some flour on a rolling pin and begin rolling the dough from the center to the edge. Turn the dough 90° after each rolling action. Continue rolling and turning, till the dough is a disc, approximately, 3 mm (1/8 inch) thick. Brush off any excess flour and roll the dough onto the rolling pin. Hold the rolling pin on top of the pan and unroll the dough leaving 2 inch outside the pan. Gently, push (not press) the dough into the corners. After the dough properly covers the inside of the pan, trim the excess dough. Dock the center of the Tart with a fork if instructed in the recipe. Refrigerate for a minimum of 20 minutes and process as required.
Participants