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Puff pastry

(3 Posts)
ahatlikeprincessmarina Sun 26-Feb-17 14:27:14

How do you get it so the base is cooked, not soggy, but the edges aren't fecking burnt?! I've been making savoury tarts with ready-made puff pastry for years but I can't seem to get it right. I don't mind that much - my standards are low grin but I appreciate not everyone enjoys the half-raw sensation. I have tried:

- high heat for a short time
- lower heat for longer
- blind baking first
- making sure the topping isn't too wet

All various degrees of rubbish outcomes! Help, anyone?

AtleastitsnotMonday Sun 26-Feb-17 15:08:03

Put pastry onto a pre heated baking tray so that it starts cooking from the bottom straight away. If it catches round the edges too early cover loosely with foil.

ahatlikeprincessmarina Sun 26-Feb-17 15:49:08

Ok. Will give it a go. I'm going in ... foil before the topping has been put on, right?

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