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« A beautiful blog | Main | My fridge, Memorial Day weekend » Thursday, May 24, 2007Sometimes you feel like making pastryMy longtime co-author Julie Riven is heading to France this weekend to teach cooking. Yesterday we spent a couple of hours making pastry. We wanted to see if you need to put a drop of vinegar in the dough to make rolling easier for novice cooks. (You do.)
It was a cool morning (pastry hates hot days and makes the baker grumpy), and on a big marble slab I keep especially for the purpose, we put together several rounds of pate brisee, then rolled out one piece and lined it into a French fluted tart pan. If you make the hem around the edge fall into the center a little, like this:
then, roll over the top:
you can push the hem back up against the sides to make an even edge all around. Then you have to prick the bottom well before sending it into the oven to bake "blind" -- with foil and beans.
We rolled another round into a rectangle and lined it into a quarter-sheet pan:
Both the round and rectangle are in my freezer. I'm having company this weekend and one will become a potato tart, to go with what comes off the grill, of course. Posted by Sheryl Julian at 12:32 PM
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