Flo Braker

Round Puff Pastry Tart Shell

Preparation info
  • Makes one

    8 inch

    • Difficulty

      Medium

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

When you cut a portion from a batch of puff pastry, you get a square or a rectangle. The technique in this recipe demonstrates how to transform a square piece of dough into a circle.

This is the pastry for Windsor Tart.

Ingredients

  • 4-x-4-x-½-inch thick (5 to 6 ounces) square of puff pastry

Method

Baking Preparations

To prevent the dough from sticking to the metal during baking, grease the outside of the pan with solid shortening, using a paper towel. Then dust the sides of the pan with flour. Place an 8-inch circle of parchment paper on top of the pan (the parchment aids in releasing