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Bande Tarte
Appears in
Published 2010
- Roll the dough out to 3 mm in thickness and trim off rounded edges.
- Using a corne as a guide, cut a long strip.
- Lay the strip onto an ungreased baking sheet.
- Allow the dough to hang over both edges of the baking sheet.
- Fold the remaining dough in half, and then in half again. Do not press.
- Firmly cut the folded dough into 2.5-cm-wide strips.
- Brush the outer edges of the band with egg wash.
- Unfold the strips on top of the egg wash, lining the edges up evenly.
- Allow the strips to hang over as well.
- Prick the bottom.
- Chiqueter the outer edge using the back of a small knife.
- Lift the baking sheet and with one stroke, trim the overhang even with the edge of the baking sheet.
- Brush the raised edges with egg wash.
- The bande is ready to be filled and baked.
