GETTING THE BEST FROM OUR PASTRY

 

USE PROMPTLY AFTER THAWING

Allow your Sweet Short Pastry to defrost in the fridge or on the countertop according to our instructions, and use it as soon as it's pliable and workable.

 

One of the biggest mistakes you can make is leaving it on the counter for too long. If your pastry gets too soft, return it to the fridge for 20 to 30 minutes before.

 

Didn't use all the pastry at this baking session? Don't pop it back in the freezer and refreeze it, keep it in the fridge for use tomorrow. Pâtisserie L’Amour pastry has a shelf life of 5 days in a fridge at maximum 4°C.

 

WHY BLIND-BAKE?

Soggy bottoms are a common problem for tarts, especially those with looser custard fillings such as a quiche or a lemon tart.

 

Properly cooking the tart crust before filling it allows it to repel moisture and stay firm.

 

To blind-bake your tart shell, lay baking paper or foil over the tart case and fill the middle with rice or baking weights.

 

COOL FILLINGS

Never put a hot filling onto cool pastry; let it cool to room temperature before adding or the fat in the pastry will melt out before baking.

Please Note:

In warm summer-type conditions these storage instructions are critical to prevent mould growth and handling issues with ‘sticky’ pastry.