The art of french pastry phần 308

overnight if possible To pre-bake the dough (bakers call this “blindbaking”), preheat the oven to 325°F/160°C with the rack positioned in the middle of the oven (if you pre-bake the pastry on the lower setting the bottom will bake faster than the top) I recommend that you use pie weights to blind-bake your tart shell if you are not a seasoned tart shell lining pro When I do this, I make a purse out of a piece of cheesecloth and dry rice It’s a cheap way to do the job and it works very well When the pie is blind-baked then you just need to lift the purse out of the pie Otherwise, I recommend that you use parchment paper You can make it into a pouch for the rice to facilitate lifting out of the crust Fill the lining all the way to the edges of the tart with rice or beans Bake with this “faux filling” for 15 minutes, then remove the faux filling and return the tart shell to the oven Bake until golden brown and evenly colored, another 5 minutes in a convection oven, 15 minutes in a regular oven Remove from the oven and allow to cool completely before filling NOTE: At the French Pastry School we don’t use pie weights Our sweet and sablée doughs are so well formulated that they don’t collapse in our convection ovens They have just the right proportions of butter and flour, which means that there is no excess fat to melt out and cause the dough to slide down the sides of the ring But I advise you to use pie weights at first Always make sure that there is no space between the dough and the bottom of the ring where the bottom and sides meet (SEE ... lifting out of the crust Fill the lining all the way to the edges of the tart with rice or beans Bake with this “faux filling” for 15 minutes, then remove the faux filling and return the tart shell to the oven... dough to slide down the sides of the ring But I advise you to use pie weights at first Always make sure that there is no space between the dough and the bottom of the ring where the bottom and sides meet (SEE... formulated that they don’t collapse in our convection ovens They have just the right proportions of butter and flour, which means that there is no excess fat to melt out and cause the dough to slide down the