apple tart pastry

[chocolateandcoffee]

Has anyone any tips on making apple tart pastry?

Mine is always really soggy underneath.

I would love to be able to make it as is DH favorite

Try shop bought puff pastry, bake blind until beige then put your filling in.

Y Y to blind baking for ten minutes with baking beans, then five minutes without.

thanks all. viking do I need to buy baking beans or would something else do?

Cover your pastry with tinfoil and you can use dry kidney beans. The pastry will puff up anyway but not quite as much.
Top tip: top cut the extra pastry on the side roll a glass on it, it will cut it out neatly.

i never blind bake pies....only fancy tarts

are you cooking the apple first cos that can make your pastry damp?

I use fat to flour 1:1 ½ and some icing sugar (couple of tbs) and bind with an egg yolk

then i slice the apples really thinly and just layer them into the pie with some cinnamon sugar, rest of the pastry over as a lid and into the oven.

I use lentils on baking parchment to blind bake, any dry pulse will work.

How do you keep it up in the middle? My pastry always sags and falls apart...

lots of apples keep the pastry up...it always bakes down a bit so pile it up!

Same principle would work with meat too I take it, cats?