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Additional resources for 101 Essential Tips: Baking
This added ﬂour could change the structure of the pastry, making it hard and dry, so try to be as frugal as possible when ﬂouring the work surface. A LITTLE GOES A LONG WAY A good pastry prepared correctly and in a cool kitchen should roll out well without too much added ﬂour. AVOID REROLLING Rolling out pastry is an acquired skill. As you roll it out, pastry might crack and stick, and in those instances you will have to bring it back together and reroll it. Beware, however, of doing this too often.
3 Once the lining is set, ﬁll the tart with your chosen ﬁlling, and decorate as required. 49 Pies & Tarts MAKING HOT-WATER PASTRY With its use of lard or vegetable shortening, hot-water pastry should be an occasional treat rather than an everyday pastry. Having said that, it is not difﬁcult to prepare, and it produces a gloriously rich, ﬂaky result that is unlike any other kind of pastry. Hot-water pastry is particularly suitable for use with meat products, such as pork and game. 1 4 Sift the dry ingredients in a large bowl and create a well in the center.
Add just a little to begin with, then bake a small piece of the pastry while the remainder rests in the refrigerator to see how the ﬂavors work out before you decide whether to add more. SWEET A simple addition to any sweet pastry is a couple of tablespoons of granulated sugar, which gives a sweet, crisp ﬁnish to the pastry. Cocoa can also be added in place of some of the ﬂour. FLAVORINGS FOR SAVORY PASTRY Fresh herbs such as basil can be blended in a food processor with the flour (adding the butter afterward) to make an attractive summery pastry.