New articles every Tuesday and FridayWhat goes wrong, and whyTested in an oven that heats unevenlyRecipes explained, not copied

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Tarts and classics

Tarts, base pastries and the classics. Why a base turns soggy, what blind baking really does, and the resting time recipes keep quiet about.

1 articles

Shortcrust that shrinks in the oven is not badly measured: it was overworked, or under-rested. What actually happens, and how to stop it.

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