There is always more pastry
made than that needed to cover a pie and this afternoon I thought I would use
up not only today’s small trimmings but also last week’s more significant
surplus (frozen since but now defrosted for use); rather than mix the two I
decided to test frozen v fresh in a jam dessert – the frozen produced a pretty
flat and unsightly jam turnover whereas the fresh made a jam tart that was
light, crisp and golden, so in the future any leftovers will go straight into
the oven rather than the freezer.
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