Co-op Food | How to Bake Blind
Baking blind is the secret to crisp pastry when you are filling a tart with a wet mixture such as a quiche or a fruit tart. Watch your video to find out how to avoid getting a ‘soggy bottom’. More cooking tips and recipes in our free Co-operative Food digital magazine http://magazine.co-operativefood.co.uk Baking blind simply means baking a pastry case without the filling inside, so this gives the pastry a chance to go nice and crisp, before a wet filling goes into the case. And that stops any chance of a soggy bottom. Prick the base of the pastry case - this stops any air bubbles forming during baking. Line the tart tin with greaseproof paper. Scrunch the paper into a ball - this makes it easier to fit into the tin. Now you just need something on top of the paper to weigh it down. I use dried pasta, and keep a bag of pasta purely for this - or you could use any dried pulse or baking beans. Sit on a hot baking tray, this helps to make sure the bottom of the pastry cooks, and bake for 10 minutes. Remove from the oven, take the paper and the pasta off, and bake for another 5 minutes until the base has had a chance to dry out and turn slightly golden brown. And now your case is ready for the filling. Also available on Apple iOS, Google Play, Amazon Kindle. See our latest deals in store on http://smarturl.it/Co-operativeFood?I... Find your local Co-operative food http://smarturl.it/FindYourStore?IQid... Food safety Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.