Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on pastry
 When
making any pastry, it should be rested for at least
an hour before it is used (overnight is preferable),
after rolling and lining the case it needs to be rested
again. This resting period allows the gluten strands
to relax, preventing the pastry from shrinking when
baked.
When
baking any tart or cake cover it with some tin foil
before placing it in the oven and remove when the cooking
is almost complete to let it brown. Baking it this way,
will prevent them from burning and allow you to control
the colouring process.
Related
Recipe:
Published
05
March
2001
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