Mini tart shell

[AprilB]

Just our of curiousity though, isn't bread flour a little dense for flaky pastry?


April
(flaky pizza tarts....)

[cookiejar]

Ok, so here's where I'm at. I tried Momoreg's recipe. First I rolled it out, chilled the dough, cut and fit it into the pans. It was a little tedious fitting it into the pan so I decided to try rolling it into balls and using a tart tamper, I formed it inside the pan. Both worked fine but I still had a little puffing up going on making a rather thick crust. Then I hit on laying it on an upside down mini pan. I used a petal shaped cookie cutter and centered them as much as possible (Ididn't bother to shape them around the cups). I then put another pan (bottom to bottom to keep the bottoms flat) and put them in the oven. As they baked they sort of "melted" and layed down the side and just slightly over the edges. When they came out of the oven the edges looked like pretty little flowers. Was an easier method, made a thinner shell and was just gosh darn pretty. I'm going to try this method with pie crust next. I liked the dough (a lot) it was very tender and not what I thought it might be like with bread flour.

Joyce

[momoreg]

Nice idea, Joyce. I'm glad you made it work for yourself.

AprilB, It's not supposed to be flaky. It's basically a cookie dough. In a pinch, without bread flour, I just use ap, and increase it by a small amount. Same ultimate result.