The Art of French Pastry

ILLUSTRATION), and remember to dock the dough thoroughly. ROLLING OUT DOUGH AND LINING RINGS OR TART PANS When ...

This is mostly because they think that rolling out pie dough is about strength, when it actually requires ...

refrigerator for about 30 minutes. Do not use a cutting board if it is at all warped. • Butter your pans ...

slide down the ring when you bake it. If you can see the butter, you have used too much. If using a ring ...

shell. • Place a piece of parchment paper or a silpat on the refrigerated cutting board or on your work su ...

countertop. Once you gain more experience you’ll be able to roll dough directly on the countertop. • If ...

make it pliable. • Begin rolling gently, to stretch out the dough. The key to rolling dough evenly and successfully is ...

be able to slide the dough on the rolling surface during the rolling process. If it is sticking, run an offse ...

underneath that it doesn’t stick, and roll 3 more times. Never apply too much pressure to the dough; this ...

centimeter). Each time you turn the dough imagine that you are a human pasta roller rolling the dough at a th ...

• After you have rolled out the dough, cut a circle that is 1½ inches larger in diameter than your tart ...

dough—not too much, or it won’t stick to your pan. Use a pastry brush to remove excess flour. Wrap the dou ...

pan so that there’s an equal amount on all sides. Gently guide the dough down the sides of the ring, workin ...

pan or tart pan bottom (SEE ILLUSTRATION). • This is key: if the dough does not extend all the way down ...

right you will see a line where the sheet pan or tart pan bottom meets the ring. But it’s also important n ...

• Using a paring knife, trim away the excess dough that is overhanging the edges. Refrigerate the tart shel ...

JACQUY’S TAKEAWAYS ...

Adding the flour in 2 steps will ensure that you will not have lumps of it in the dough. Letting dough ...

the mixing, so the dough needs to rest to allow the gluten to relax and get weaker. The resting will also allo ...

together and hold its shape. But it needs time. Let any dough made with flour rest for even an hour aft ...