Directions for Making and Baking Pies, Tarts, etc.

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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The delicacy of pastry depends as much upon the baking as the making, therefore strict attention should be paid to the following directions:
Puff paste requires a quick, even heat; a hot oven will curl the paste and scorch it.
Tart paste or short paste requires a degree less of heat.
For raised or light crust, the oven may be heated as for puff paste.
When baking with coal, if the fire is not brisk enough do not put on more coal, but add a stick or two of hard wood; or if nearly done, put in a stick of pine wood.