Making the lemon tart pasty case

Asked on 2 Sep 2023 by Frisket

Delia's sweet shortcrust (from the deep lemon tart recipe) rolls out fine after chilling, but falls apart when you try to transfer it to the baking tin. What is causing this instability?

Also, the quantities are supposed to be for a 30cm tin but are far too little even for a 20cm tin.

Lindsey, Food Editor replied

Hello,

Delia doesn’t have a 30cm lemon tart recipe.

The original in the winter collection was 23cm fluted tin and the more recent cookery school version is made in a 20cm sandwich tin.

The pastry is rolled to 30 cm to fit the 20cm tin.

The pastry is thin, so I understand that it may seem that the amount is small.

The braking up is most likely because the pastry is too cold / firm after it has rested in the fridge.

You can make a larger quantity or pastry, so you have more to work with and have a slightly thicker case. (If you double the amount to use 2 yolks you will have some leftover but this could be used for something else or frozen.)

Sweet pastry is more ‘forgiving’ than shortcrust in that it can be worked/kneaded more. When you remove the pastry from the fridge, let it stand for 5 - 10 minutes then gently kneed (I would do this on a clean surface without any flour) it so it becomes slightly more pliable.

This will make it easier to roll out on a lightly floured surface.

Then when you gently roll the pastry, if any of the edges start the crack, use your fingers to push / pinch the cracked edge back together before you continue to roll.

Let me know if you have any questions.

Best wishes

Lindsey