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Why am I so shit at pastry?

(6 Posts)
LittleMissRayofHope Thu 02-Jul-15 16:39:42

Self explanatory title there.

I am crap at it! I have just wasted an entire sheet of ready rolled pastry trying to make some little fruit tartlets.
The first four I made the grease proof paper stuck to them so when I tried to remove the baking beads it ripped apart the bases.
The second ones I made I didn't use baking beads and I ended up with sides that shrank and the bases had puffed up so much I had super thick pastry biscuits!!

My pastry ALWAYS shrinks. Regardless of how careful I am not to stretch it and how careful I am to follow a recipe to the letter.

Should I just accept that I'm crap at pastry and give up forever? [sob]

MoonlightandMusic Thu 02-Jul-15 21:00:46

Do you leave it to rest a bit after rolling out? The less handling the better, so could be that's part of the issue.

Smellyoulateralligator Thu 02-Jul-15 21:04:41

It's very hot at the moment. Was the pastry chilled?

LittleMissRayofHope Thu 02-Jul-15 23:01:27

Lined the tins and chilled for 30 mins.

I always follow recipes to the letter and am just rubbish at it sad

I so want to be good at pastry. I know I can buy tart cases but that kind of feels like cheating a little to me!!

lilacblossomtime Thu 02-Jul-15 23:06:45

Yes it needs to be cold and worked by hand as little as possible. Prick the base and check it after 5 mins in the oven and press it back down gently if it puffs up. Baking beans are good too.

WhenMarnieWasThere Thu 02-Jul-15 23:07:38

This did make me grin a bit. I thought it would be about hand made pastry, not shop bought.

I can see why you are frustrated if shop bought is going wrong.

Yes to the hot weather not being great. I never do the baking beans thing but do prick the bases over a lot to prevent them rising too much.

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