The art of french pastry phần 308
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overnightifpossible.
2 Topre-bakethedough
(bakerscallthis“blindbaking”),preheattheoven
to325°F/160°Cwiththe
rackpositionedinthe
middleoftheoven(ifyou
pre-bakethepastryon
thelowersettingthe
bottomwillbakefaster
thanthetop).I
recommendthatyouuse
pieweightstoblind-bake
yourtartshellifyouare
notaseasonedtartshell
liningpro.WhenIdothis,
Imakeapurseoutofa
pieceofcheeseclothand
dryrice.It’sacheapway
todothejobanditworks
verywell.Whenthepieis
blind-bakedthenyoujust
needtoliftthepurseout
ofthepie.Otherwise,I
recommendthatyouuse
parchmentpaper.You
canmakeitintoapouch
forthericetofacilitate
liftingoutofthecrust.Fill
theliningallthewayto
theedgesofthetartwith
riceorbeans.Bakewith
this“fauxfilling”for15
minutes,thenremovethe
fauxfillingandreturnthe
tartshelltotheoven.
Bakeuntilgoldenbrown
andevenlycolored,
another5minutesina
convectionoven,15
minutesinaregularoven.
Removefromtheoven
andallowtocool
completelybeforefilling.
NOTE:AttheFrenchPastry
Schoolwedon’tusepie
weights.Oursweetand
sabléedoughsaresowell
formulatedthattheydon’t
collapseinourconvection
ovens.Theyhavejustthe
rightproportionsofbutter
andflour,whichmeans
thatthereisnoexcessfat
tomeltoutandcausethe
doughtoslidedownthe
sidesofthering.ButI
adviseyoutousepie
weightsatfirst.Always
makesurethatthereisno
spacebetweenthedough
andthebottomofthe
ringwherethebottom
andsidesmeet(SEE
