Comments on: the great unshrinkable sweet tart shell

By: Rachel

Rachel — Sun, 20 May 2012 23:34:15 +0000

Hi Deb, I’ve made this recipe twice, once pressing it in and once rolling it out. Both times the crust still shrank about 1/4 inch both vertically and horizontally. Do elevation or climate have something to do with this? I froze the dough for about 45 min before baking–should I freeze for longer? Is my flour inferior? Or am I just unlucky in tart doughs? I know you can’t possibly answer all of life’s boggling questions but thought I’d try anyway. ;) Thanks!

By: deb

deb — Sun, 13 May 2012 12:09:04 +0000

Hi Kate — You might just reduce the baking time a little next time.

By: Kate Abbe

Kate Abbe — Sat, 12 May 2012 20:33:39 +0000

This came ut beautifully, however the edges were a bit burned even though I covered with foil. Any help to avoid this. Thanks! I’m trying to make a perfect tart!

By: Jamie

Jamie — Wed, 11 Apr 2012 04:13:05 +0000

This was my first try at a tart. It turned out fairly well. It DID shrink a bit, but it didn’t affect the overall appearance or taste of the tart. The dough did not form like the recipe said. It pretty much skipped the step of looking like “oatmeal” and “curds” and went straight to very smooth dough with no lumps. The finished crust was a tad hard, but tasted great. My friends loved it and my husband requested it again (which he doesn’t do often).

By: Leo

Leo — Tue, 03 Apr 2012 00:56:36 +0000

Haha, I’ve never really had a crust shrink on me but this one shrunk a fair bit. I’ll give this another try in colder conditions since I had been making chili at the same time and the kitchen was decidedly warm, so I figure that had some part in it somehow.

By: Scott

Scott — Sat, 31 Mar 2012 08:53:03 +0000

Dangit!

I read the update about the whole egg instead of yolk when I hit the bottom of the page!

I would recommend you put it at the top the the recipe.

Fantastic crust though ;)

By: deb

deb — Fri, 30 Mar 2012 14:09:06 +0000

Yes, you’d then continue with the next step — chilling — after pressing it in. Rolling the dough between two pieces of plastic wrap makes it easier as well. Good luck!

By: Christine B.

Christine B. — Fri, 30 Mar 2012 14:05:45 +0000

When you say you can put the processed dough directly into the tart pan, do you then rest it in the fridge or put it directly into the freezer? I like this idea – rolling out pastry dough is my least favorite part and where I find trouble. Thanks!!

By: Janie

Janie — Mon, 12 Dec 2011 18:49:17 +0000

Could you use this dough to make Canadian butter tarts? They are made in muffin pans and I’m wondering how to ensure there is no shrinkage. Foil in each cup? Fishing pie weights out of each muffin well seems to be asking for trouble.

By: Jessica

Jessica — Sat, 26 Nov 2011 00:17:55 +0000

I just made the cranberry pear frangipane tart using this shell and I hate to say it but…the shell shrank. Just a little though. :)

I did find that fully baking the shell, cooling it, and then baking the tart, the shell came out a little tough. I might just par-bake it next time.