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Frangi tart base lifting when baking

2426 Views 10 Replies 7 Participants Last post by  kokopuffs
My frangi tarts have a problem where the base is lifting off the sheet, creating a bubble under the case. The pastry is lined and filled with frangi and fruit, and then chilled before baking. Any idea what causes this? I'm baking in a deck oven
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For me the making and baking the shell is a three day effort:
  1. Day one I make the pate brisee, shape into a disk, and wrap with plastique wrap. To improve hydration the wrapped dough rests on the counter top for a full hour prior to refrigeration for up to a couple of weeks.
  2. The dough is then rolled out and placed into whatever mold you prefer. Unwrapped, the dough then sets on the counter top for an hour or so prior to placement into the fridge for at least overnight - still unwrapped. Leaving the dough unwrapped allows it to further dehydrate and relaxes the gulten formed from rolling out.
  3. My preference is to blink-bake all crusts. Covered with parchement paper and filled with pie weights, the dough is blind-baked for 45 minutes with the oven set at 375-425F. The crust is removed from the oven and the parchement and pie weights removed. The crust is placed back into the oven to allow further drying for at least 10 minutes.
  4. The dough is allowed to cool and then brushed with an egg wash. It's placed back into the oven until browned to your liking, at least 10-20 minutes.
Using this method I have avoided bulging and AND the crust remains tightly tucked into the corner of the mold.

This method is utilized by Jacquy Pfeiffer, master patissier, and discussed in his book entitled The Art of French Pastry. However I have modified the baking times to my own liking.

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IMHO the bulge comes from possible moisture trapped beneath the floor of the shell. Both the "bulge" and the moisture will dissipate/disappear if the shell is blind

baked long enough and for me it takes 45 minutes to dissipate that trapped moisture.

And Jacquy Pfeiffer gives excellent instructions on how to and how NOT to tuck the raw dough into the corner of the tart mold.

(EDIT) I apologize for having posted here as I am not a pro...just a well seasoned home cook. I won't do this again. sheesh.
@kokopuffs, my question about your method, which is great for a baked shell, but how are you going to bake a filling like Frangipane, brown butter, etc. fillings without overcooking or burning the shell?
The baked shell can be filled and baked again using a "barrier" to prevent the exposed crust from over browning. I've done it with apple tarts.
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