Shortcrust pastry: tarts, tartlets, sablés
Shortcrust forgives less than it looks: it slumps in the oven, goes soft under a wet filling and cracks when moved. These lessons deal with exactly that — how to mix and roll it so the rim holds, and what to line the base with so the tart does not sag by the next day.
Inside: tarts with berry compote and fresh berries, a lemon tartlet under Italian meringue, pecan toffee, Linzer sablés and Breton galettes, plus savoury quiche on the same base.