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Shortcrust Pastry
Hi...I attempt the lemon tart last night, however, I struggled to get the rolled-out pastry from the baking paper. Then I struggled to removed the pastry and attempt to roll it out on the table with flower...numerous attempts and after about 5 times I put it together in bits and pieces in my baking tin. I baked it for 50min and test it with the cake tester, however, still soft.
My question...what do I need to do not to struggle with the baking paper?
When I sliced my tart into pieces, it went all smoochie in the middle?
The only thing I didn't do is to mix the almond flower, however, I did use 140g of cake flower.
Looking forward to your answer
1 Answer
Hi Sandra
It sounds as if the substitution of the almond flour has changed the consistency of the pastry dough. Perhaps try it again using the almond flour or if you aren't keen on using almond flour, you can always use the shortcrust pastry recipe in this lemon meringue tart instead (it only uses normal flour): http://www.yuppiechef.com/spatula/lemon-meringue-tarts/
Use the ingredients listed under 'For the pastry' and follow step 1 of the lemon meringue recipe to make the pastry. Then, switch back to the lemon tart recipe in the course notes and carry on from step 2.
Hope this helps!
Happy baking,
Angela
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