Pineapple Tarts Update
Author: Mel // Category:
I made a new batch of shortcrust yesterday. Instead of usually working the butter into the flour with my fingers, I decided to use the mixer with the paddle attachment (the one used to make bread). It saved me time, effort, and sweat. The mixer also lifted the burden of worrying the butter melting too fast before all the ingredients could be put together. It still turned out great.
The biggest satisfaction, though came when I was making shapes with the pineapple tart mould. The pastry didn't stick and the patterns were more pronounced. Overall, the shape of each tarts were way better than my last batch. I suppose using the mixer brought this about. The dough was exposed to less heat and stayed firm. I did like all pastry chefs would do; I let the gluten rest by putting the dough into the fridge prior to shaping and baking my tarts. How did I manage to not let the pastry stick to the mould? I heavily coat the mould with flour each time before a press. I only lightly floured the surface where I was going to roll the pastry so that it would be easier to lift each shaped tarts and place them on the baking sheet. It did not change the texture of the tarts as I did not have to add more flour into the dough before rolling. So, yeay!
The biggest satisfaction, though came when I was making shapes with the pineapple tart mould. The pastry didn't stick and the patterns were more pronounced. Overall, the shape of each tarts were way better than my last batch. I suppose using the mixer brought this about. The dough was exposed to less heat and stayed firm. I did like all pastry chefs would do; I let the gluten rest by putting the dough into the fridge prior to shaping and baking my tarts. How did I manage to not let the pastry stick to the mould? I heavily coat the mould with flour each time before a press. I only lightly floured the surface where I was going to roll the pastry so that it would be easier to lift each shaped tarts and place them on the baking sheet. It did not change the texture of the tarts as I did not have to add more flour into the dough before rolling. So, yeay!
