…
I never waste time - or ingredients for that matter - if I can
help it.
In
this instance it's not wasting time. If you intend to make the tarts
or a large version, in anticipation of visitors or just because you
want to save yourself a job - make your pastry case(s) ahead – i.e.
make the pastry, rest it, then roll it out as required and freeze.
To
illustrate, here are a couple of photos – what they show is that
it's worthwhile investing in a good quality bun tin and that after
chilling the cases they will lift out of the tin and stand well on
their own so you could bag or box them and freeze.
What
you see are uncooked cases – straight from the fridge, eased gently
from the tin – ready for freezing and to use whenever the mood
takes!
One
final note to self – can I suggest if you're freezing a large
pastry case then keep it in its tin to prevent it getting bumped and
bashed when you are rummaging through your freezer looking for
something vital that has vanished without trace!
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