Issues with tart crust (sweet)

[melissafitz]

I've been working with a pastry crust for the past two weeks -- the first two turned out great, good structure & taste. The one I've pulled out of the oven today seemed fine but as it cooled, I noticed it has clear "dots" (for lack of a better word) all over it -- as if the butter broke during baking. I've never experienced this before (though am not professional, so have limited experience).

This crust was the first I've made from frozen dough (frozen for 1.5 weeks) -- I let it defrost in the fridge for a day.

Any ideas what the problem is?

Many thanks!

[HungryC]

I think the defrosting is the culprit...why not bake it straight from the freezer?

[melissafitz]

It isn't rolled out -- the recipe makes 4 crusts and suggests you freeze the extras as disks, defrost & then roll/bake them.

The tart tastes fine, btw -- it seems just visual. Is it possible I under baked?

[Lisa Shock]

Sounds underbaked, you see this characteristic in all sorts of short doughs like cookies.

[melissafitz]

Thanks, Lisa. I'll up the baking time.