[Sca-cooks] tart crusts

[Daniel Myers]

On Monday, December 16, 2002, at 12:26 PM, Barbara Benson wrote:

> - Doc> with using a water paste instead of a short crust to see if the
> filling would soften the crust up enough to make
> it edible.  Sure enough, it did - though it wasn't as nice and flakey
> as a short crust can be.
>
>> I think I need to get a couple proper tart pans and make a few more
>> tarts.  If they work then I'll take pictures and
> post them to the web.
>
> Greetings,
> I have been working on crusts too and if I may be so bold, I suggest a
> spring form pan. Like those for cheesecakes. The
> benefits I have found is that you can make the pie as deep as you
> want, the bottom pops out, and you do not get those
> tell tale flutings that indicate you have used a modern tart shell. Of
> course I have 2 tart shells and only one spring
> form, so they all get used!
>
> I noticed the shrinkage away from the edges of the pan also, I wonder
> why the water crusts do that? I would love to see
> the crust recipit that you are working from and what you have come up
> with!

Spring form pans are a possibility.  I'd been thinking about just using
8" cake pans (especially since I have a couple).

The recipe I'm using is a very simple one - 1 cup of flour and 1/4 tsp.
salt, adding water a little at a time until it makes a pliable (but not
too sticky) dough.

I'll let you know how further attempts work out.

- Doc


--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-