tag:blogger.com,1999:blog-17422713.post114219527722121001..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: Technique of the Week: Rolling out and baking tart doughHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-17422713.post-46691948084201336282016-05-02T15:27:46.992-04:002016-05-02T15:27:46.992-04:00Hi Beth,
So glad you found my pie blog post helpf...Hi Beth,<br /><br />So glad you found my pie blog post helpful. I've been making little adjustments to this technique over the years, and made videos that are easier to follow than the written recipes:<br /><br />https://youtu.be/_9hi64vAeJU<br />https://youtu.be/Qb0Vxp6MV80<br /><br />Enjoy!<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-9588880138750511522016-04-30T03:22:09.442-04:002016-04-30T03:22:09.442-04:00Hi there, I just wanted to say that I've been ...Hi there, I just wanted to say that I've been using your pie and dough making instructions for several years now. Your recipe and instructions helped me perfect pie dough. Thank you!Bethhttps://www.blogger.com/profile/09310680009579703880noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-26122542860733583772013-09-22T22:01:30.630-04:002013-09-22T22:01:30.630-04:00This is cool!This is cool!Holleyhttp://bestratedcoffeemaker.usnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-60436459672866124172010-12-21T18:06:37.784-05:002010-12-21T18:06:37.784-05:00I just baked the first tart crust, and it turned o...I just baked the first tart crust, and it turned out amaaaazing. I didn't even have the mixer, i just used my hands and it worked great. Thank you for this perfect recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4863544738738226212010-06-15T20:48:54.555-04:002010-06-15T20:48:54.555-04:00Hi Todd,
So glad you are making the tomato onion ...Hi Todd,<br /><br />So glad you are making the tomato onion tart on father's day. That's on our menu too since it's my husband's favorite tart.<br /><br />Can't help you with altitude question since I don't have any experience with baking at high altitudes. As far as buying dough. Sure, you can try it with puff pastry, but that will be very different. If using store bought dough, pie dough is the closest to tart dough. If you want to try making it yourself, try Cook's Illustrated Vodka pie dough. It's even easier than mine and absolutely full proof (just make sure to weigh your flour). You can google for it, but if it requires a subscription to see it, e-mail me and I'll send you the recipe in e-mail. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-2146157032731447162010-06-15T17:57:12.420-04:002010-06-15T17:57:12.420-04:00Hi Helen,
I have done a lot of cooking in my life...Hi Helen,<br /><br />I have done a lot of cooking in my life, but am a greenhorn when it comes to all things baking. Thus I was happy to find your blog and hopefully you can answer a couple of questions for me especially regarding tarts. I plan to make your tomato and onion tart for father's day this year.<br /><br />I have some frozen, store bought puff pastry in my freezer. Is that suitable to use for a tart crust if one does not have the time to make the dough (or is too lazy on a given day)? If not, is there a better store bought crust alternative?<br /><br />Secondly, I live in Denver, Colorado - the Mile High city. When I do take the time to make the tart dough, are there any altitude related problems I may encounter if I use your recipe verbatim?<br /><br />Anyway, I love your blog! Great information and great recipes. Keep up the great work!<br /><br />ToddTodd Christensennoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-17742708994503814902008-01-06T17:32:00.000-05:002008-01-06T17:32:00.000-05:00Thanks for your response! After looking at the tur...Thanks for your response! After looking at the turnovers in the frozen at the grocery store, I was thinking the same thing. I have never used puff pastry before but it will be a new adventure for me. Thanks again.Virginiahttps://www.blogger.com/profile/08928182503121295934noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-76611268096337281572008-01-05T09:33:00.000-05:002008-01-05T09:33:00.000-05:00Hi Virginia,I am guessing you can use this for tur...Hi Virginia,<BR/><BR/>I am guessing you can use this for turnovers, but puff pastry would probably be more suitable.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-11600921919115424452008-01-04T16:00:00.000-05:002008-01-04T16:00:00.000-05:00I found your recipe while looking for a flakey cru...I found your recipe while looking for a flakey crust recipe to use for apple turnovers. Is this a suitable crust for turnovers? I'm looking forward to trying your recipe when the spirit moves me to make a tart.Virginiahttps://www.blogger.com/profile/08928182503121295934noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161139097876785852006-10-17T22:38:00.000-04:002006-10-17T22:38:00.000-04:00Hi Anonymous,Can you send me a recipe? I am a lit...Hi Anonymous,<BR/><BR/>Can you send me a recipe? I am a little confused about the top crust. Tarts usually have only the bottom crust. If it has a top crust, it's a pie and could probably use a deeper dish. For tarts, you prebake the dough, for pies with the top crust, you don't. Pies usually do leek a little. One trick that usually helps is baking them on a pizza stone at a pretty high heat (425F) for 20 minutes or so to help the crust brown before it has a chance to get soggy.<BR/><BR/>If you are making an open faced tart, prebake your dough and don't overfill the crust.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161113244139548442006-10-17T15:27:00.000-04:002006-10-17T15:27:00.000-04:00I am having a problem making a pate brisee...the r...I am having a problem making a pate brisee...the recipe calls for a top and bottom crust cooked in a tart ring on a baking sheet...the problem is the filling always runs out of the tart ring ten minutes after it is in the oven...should I use a different pan to cook it in or am I doing something wrong with the dough and not sealing it properly?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1142464284876136262006-03-15T18:11:00.000-05:002006-03-15T18:11:00.000-05:00Oh this is fantastic! Now all I need is a tart pa...Oh this is fantastic! Now all I need is a tart pan/dish... just another reason to go to the kitchen supply store :)Erin Eatshttps://www.blogger.com/profile/03781812119996983064noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1142342973971095422006-03-14T08:29:00.000-05:002006-03-14T08:29:00.000-05:00Gorgeous!Gorgeous!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.com