Why does tart dough shrink after baking?

[mrk]

Hi there,

 

Why does tart dough shrink after baking? I was set the dough in refrigerator 20 minutes before baking and I don't think rub the dough very much

 

The shrink cause the edge doesn't look good and how cna I make beauty edge as below.

 

Thank you.

 

 

source of picture: http://roodelia.com/2013/03/

[Lisa Shock]

Off the top of my head, several possibilities: the dough was over worked and gluten developed too much, the dough sat around too long and gluten developed too much, there was too much liquid in the dough gluten developed and there was shrinkage due to evaporation, the dough was handled with hot hands which broke the emulsion in the butter hydrating the dough too much while developing too much gluten from both the moisture and warmth, the dough wasn't docked.

[keychris]

You get perfect edges as you see in the picture by using a microplane on the tart case before you fill it.

[weinoo]

Maybe you overworked the dough? Try an hour in the fridge next time, or even in the freezer. simple explanation is that dough shrinks due to the gluten...real simple.

[Darienne]

You get perfect edges as you see in the picture by using a microplane on the tart case before you fill it.

No doubt I should know what this means, but I don't.  How does one use a microplane on a tart case?  Thanks.

[pastrygirl]

A sweet tart dough or Pate sucree will give neater edges than a flaky pie dough or Pate brisee.

Other than that, overworking, too much water, and kitchen gremlins might be to blame.

Darienne, I think Chris means that they bake the tart shell then use a microPlane zester to shave the edges down even with the tart ring.

[keychris]

Pastrygirl explains me better than I do

[mrk]

Thanks 

 

I use 4 inch flan ring to baking the dough, it hard to modify edge because the dough soft too fast and I rolling it to 2mm. Does it too thin?

[Matthew Kirshner]

I do agree about the gluten development for the dough, i have also seen to much grease around the ring causing the dough to slip down from the sides because of the added fat/oil baking into the walls.  I usually freeze the shells before baking, 98% of the time i dont' have problems with shrinkage.

[keychris]

98% of the time i dont' have problems with shrinkage.

 

That quote can be taken SO out of context

[Drewman]

To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link:

 

http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/

 

I think you'll be happy with the results.

[Anna N]

To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link:

 

http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/

 

I think you'll be happy with the results.

I doubt that I will ever learn to bake a perfect tart shell but the tutorial you linked to is fascinating so I just wanted to say thank you.

[jmacnaughtan]

To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link:

 

http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/

 

I think you'll be happy with the results.

 

Interesting method, but if you've got your technique down you don't need to do the circle/strip thing.  It sounds like a lot of effort.

 

Just make sure you tamp the dough down properly into the corners.  You can pick the ring up to make sure- when it's flush with the corners, docked and properly rested you should have no problems with slippage.

[Lisa Shock]

Use of a tart tamper really helps, and I agree that you can just cut one large circle and fit it in, no need for a strip for the edges.

[AAQuesada]

To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link:

 

http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/

 

I think you'll be happy with the results.

 

Fanny has great technique and has worked at some quality places. I was a big fan of her old blog, some fantastic posts on explaining basics of pastry

[mrk]

To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link:

 

http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/

 

I think you'll be happy with the results.

I also think about it. Does pastry chef how to make a tart ?