Pastry Shell Recipe
Before making your pastry shell recipe you may want to think about what you need to make it for as there are different pastry recipes for this purpose.
There are so many
wonderful French pastry recipes but people are afraid to make the pastry! They
don't know which is best. So here are a few tips for you. And please don't be
afraid to try and make them – it is only practice that makes perfect. It's easy
when you know how – and soon you will have the skills!
For savoury pies and
quiches or fruits with a very juicy nature such as plums, the pastry to use is the short crust pastry or the paté brisée.
sweet tarts such as lemon tart or raspberry tart etc. the paté brisée sucrée is the
perfect one to use.
Once you have
decided which pastry you need you will have the perfect pastry for your pastry
shell recipe. Then proceed as follows:
your flan tin by lightly greasing it. An 8 inch flan tin is suitable for most
flans or quiches. Choose smaller ones for individual tarts etc. A straight
sided flan tin with a loose bottom is the best (more traditional) to use for a
your pastry just a little larger than the flan tin. To do this, you can reverse
the pastry onto the rolling pin, hoping it won't break! Or you can fold it in
half and then lay it in the tin and unfold it. Use your fingers to lift the
edges of pastry and let it fill the entire tin.
If it breaks,
don't worry, just press it into the tin, it will still taste good. Make sure there are no large holes in the
bottom or the filling will come through!
rolling pin to roll over the top of the tin to trim off the edges. You can of
course use a knife if you prefer.
stage make a decorative edge around the rim, if you're feeling artistic. Do
this by using a knife to make small marks around the rim.
the bottom of the pastry case with a fork.
this stage you need to line the flan with a piece of lightly greased
(with butter) paper or you can use foil and then fill it with dried beans. This
is to prevent the bottom of the pastry case from puffing up when cooking.
a preheated oven at 400 for about 8 minutes.
from the oven and remove the paper and beans. Place the shell back in the oven
for about 2 minutes more (just starting to colour).
your partially cooked pastry shell.
For a fully cooked pastry shell continue
baking for another 5 minutes or until the pastry is a golden brown colour.
Small pastry shells
filled with beans
Cooked pastry shells
ready to be filled
perfect with these French pastry recipes! Now that you have the perfect pastry shell recipe are you ready to practice?
Let's start with a
simple pastry using a cooked shell and an easy filling. This is a favourite of
mine when I'm pushed for time!
Strawberry Tart – French pastry
recipes can be easy with something simple to start you off like this little
gem. Mouthwatering summer strawberries with a delicious soft cheese filling.
Creme Patissiere – For a more
traditional filling for your strawberry tart or indeed any fruit tart, a
delicous custard cream filling is what you need. This is very simple
to make but again many are a little scared that it is too difficult to make or
that it will go lumpy. No, indeed it is quite simple and if I can do it, you
can do it too.
Raspberry Tart – Here
is another summer fruit tart for you to make with your French pastry recipes – a mouthwatering raspberry
tart with a raspberry preserve glaze. Really
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