I pressed pastry into a fluted tart tin, trimmed the edge and chilled it for half an hour. During blind baking the sides slid down and the neat rim disappeared. I used baking paper and weights, but perhaps not enough up the sides. The dough was fairly soft when I rolled it, too. What matters most for preventing shrinkage: resting after shaping, avoiding stretching, colder dough or a more thorough blind-bake setup?
Pastry shrinking away from the tart pan despite chilling
- baking
- pastry
- shrinking
- away
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4 replies
Resting after shaping matters a lot, but stretching the pastry into the tin is the sneaky one. If you push it into the corners, it tries to...
Resting after shaping matters a lot, but stretching the pastry into the tin is the sneaky one. If you push it into the corners, it tries to crawl back up the sides later.
I had better luck when I chilled it longer than I thought necessary. A soft dough can look fine until the oven turns it into a memory.
Weights up the sides helped me more than just piling them in the middle. The dough needs support where it wants to slip.
Do you blind bake from completely cold dough or just chilled? I'm wondering if the temperature at the start changes how much it slides befor...