How to avoid a tart shell that slumps during baking . . .

I found these great tips by Johan, a contestant on Le Meilleur Pâtissier France (M6) for making attractive tart shells (be sure to follow him here on Instagram).

He posted these tips in French, so I thought I would translate them into English for you so that you can benefit from them, too.

There are several types of tart crust doughs and many recipes for each type, so you'll run into many variations. You'll have to try different ones until you find the recipe you prefer.

TRANSLATION:

"Pâte à Foncer: How to avoid a tart shell that slumps and becomes irregular during baking. The potential for a dough to shrink during baking isn’t always apparent before you bake the shells. Here is the method for reducing unpleasant surprises when you bake your tart shells:

First, what's the difference between pâte à foncer ("dough for lining") and pâte sucrée ("sweet shortcrust dough")? Pâte à foncer is a sweet base used mainly for dessert tart shells. Pâte sucrée is a richer version, often enriched with almond or hazelnut flour.

The problem is often invisible. A dough can look perfectly fine before baking and yet still shrink or slump in the oven. That’s why it’s especially important to pay close attention to technique and resting times.

  1. Do not overwork the dough. After adding the egg, mix only until the dough comes together. Avoid working it any longer than necessary, as overmixing can develop the gluten. The dough should remain supple rather than becoming firm and elastic.

  2. Roll out the dough before chilling
    As soon as the dough is mixed, roll it to about 1/8 inch (3 mm) thick. This is preferable to chilling it as a large mass and having to rework it afterward.

  3. Line the tart ring gently
    Press the dough carefully into the sides of the ring, working with a light touch. Too much pressure from your fingers can compress and damage the dough.

  4. Rest, then dock the dough
    Before baking, chill the lined tart shell again. Dock the dough to minimize air bubbles, then bake it while it is still very cold. These steps help prevent the tart shell from slumping or losing its shape.

In sum, the steps to the best tart shells are: Minimal mixing → roll to 1/8 inch (3 mm) → chill → line the tart ring gently without compressing the dough → chill again → dock before baking."

I hope that helps you troubleshoot!

Zach TownsendComment