Puff pastry fluted tart?

2 replies

Havehope21 · 14/08/2023 07:20

Hi everyone...
I just wondered, has anyone ever had any success using puff pastry for a fluted filled tart - sweet or savoury? I am looking to make this recipe chocolate and marzipan tart which we have enjoyed in the past, but we aren't huge fans of shortcrust pastry (the recipe has a chocolate shortcrust pastry). I have considered a biscuit shell, but they can be tricky to get out of the tin. Would love to know if anyone has ever used puff pastry for a quiche or something sweet and had success?

Marzipan & chocolate frangipane tart

You don’t really need an excuse to make this tart, but there is a helpful nod here towards Easter through the marzipan balls – reminiscent of a simnel cake, albeit in greater number – and of course the nuggets of chocolate that run through it.

https://www.waitrose.com/home/recipes/recipe_directory/m/marzipan-chocolatefrangipanetart.html

OP posts:

marylou25 · 14/08/2023 08:28

It wouldn't be a great option, puff pastry needs to be able to rise to get the layers, otherwise it's a stodgy mess. Adding a large amount of filling on top of the pastry could inhibit the rising as direct heat will not be reaching enough of the pastry. There would be very little actual flakey texture, possibly in the edge but not in base.

Georgyporky · 14/08/2023 18:08

I agree with @marylou25
I no longer make sweet things, but would a loose-bottomed flan tin work?
No need to remove the base, cut & serve in situ.

Flip