Problems with baking pasty cases
Asked on 9 Jun 2020 by Klaas
When I return the pastry to the oven for 7-8 mins after having glazed it in the thick lemon
pie recipe, the base always rises up. I try and flatten it with back of spoon but by then it’s quite flaky and falling apart and I can’t use it and it definitely won’t hold a liquid filling?
And I always prick the base as well!
Any idea what I’m doing wrong?
It sounds like your pastry isn’t cooked enough before you remove the foil.
Is your oven running at the right temperature? Do you have an oven thermometer to check it?
Are you baking the tart on the pre-heated oven tray?
If you know your oven is at the right temperature and you’re are using the pre-heated oven tray I suggest that you give your tart 20 minutes with the foil which will hopefully set the pastry sufficiently.
Also, when you prick the tart initially – make sure the fork actually makes little holes – if the tines of the fork have fine points it is better to wiggle it slightly to make the tiny holes, before you freeze the pastry.