Introduction: Pastry Tutorial & Tips

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Here's a tutorial I created back in 2007 on making pastry and a few tips too. This is a simple way to make flaky tarts using baking cups for quick easy clean-up and perfectly shaped tarts.

Step 1: Ingredients

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You'll need:

5 1/2 cups flour
2 teaspoons salt
1 lb lard
1 egg
1 tablespoon vinegar
Cold water
Extra flour

Step 2: Flour, Salt & Lard

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Combine flour and salt. Cut lard into pieces and add to the flour. My lard was a bit warm and I should have stuck it into the fridge but I didn't.  Use a pastry blender or two knives to blend everything together so it resembles course oatmeal.

Step 3: Egg & Vinegar

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Take a "one cup" measuring cup and add one egg and a tablespoon of vinegar.  Mix the two together.

Step 4: Important:

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Add enough cold water to fill it to the one cup line.

Step 5: Dough

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Add enough of the egg/vinegar/water mixture to the flour to form into a dough... a bit at a time, and it's okay if you don't use the whole cup.

Step 6: Kneading

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Dump the whole works onto a floured pastry sheet or your floured counter.  Knead into a ball. If your dough is really sticky, add a bit more flour or stick in the fridge to cool it down.  Depending on what you are doing, cut into separate pieces. I cut into four because I was making tarts and freezing the rest.

Step 7: Rolling

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Put three of them back into the bowl and stick in the fridge. Take the fourth one and roll out to desired thickness.  I continuously flipped my dough and keep adding flour to the pastry sheet and the rolling pin. It holds together really well so keep flipping, turning, and rolling.

Step 8: Baking Cups Make Easy Clean-up

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When I have it all rolled out I use a biscuit cutter and baking cups to make my tart shells. Medium or large cups are a great size.  Flatten the baking cup and place your pastry in the centre.  Place into muffin tins.  I don't like large tarts and these are the perfect size for a snack.

Step 9: Freeze, Then Add Filling

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Before adding any filling I stick the shells into the freezer for at least ten minutes, this helps prevent a soggy crust.

While they are freezing I put away the rest of my pastry for another day. I flatten it down and vacuum seal it. If you don't have a vacuum sealer a freezer bag will do fine. The reason I flatten them is better storage and much faster thawing when I need it. You can also freeze the shells themselves but my freezer has a tendency to get things thrown about and broken pieces of tart shells don't hold much :)

Depending on how much I have or what I intend to do I label them different ways.

Step 10: Cooking

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After I put away the extra pastry it's time to fill the tarts! Today it's cherry :) If my youngest daughter wasn't home I would have taken the very little bit of pastry left over from the tarts and made stars or circles to place on top... but she is a pastry nut and loves to eat it raw (ewwww). So with her home you'll have to imagine that they look quite pretty and it's a great way to use up all your pastry :)

I then cook them at a high heat for about 5 minutes (425 degrees), turn the oven down (400 degrees) and cook for another 20 minutes or so. When they are done I take them out and immediately remove them with a knife. The reason; just in case the filling has boiled over, because once they cool down they are impossible to remove. Discard the baking cups and enjoy!

Comments

ytashi (author)2011-09-04

what is the substitude for lard? can i use butter or oil instead n what is the measurements in cups ?

kansasa (author)ytashi2011-09-04

I've never used anything but lard so I can't recommend a substitute. The amount of lard is 2 cups I believe.

sunshiine (author)2011-08-26

Thanks for sharing! Makes my mouth water.

kansasa (author)sunshiine2011-08-26

It's quite the flaky recipe and when I used it yesterday to make homemade pop tarts they really melt in your mouth. :)

sunshiine (author)kansasa2011-08-26

I will give them a try when I get caught up. These look so good.

lemonie (author)2011-08-26


Very nice, good stuff.

L

kansasa (author)lemonie2011-08-26

Thanks. :)

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