This evening was all about baking butterscotch tart for my husband's birthday meal tomorrow. I make cakes so pastry is not my thing. I did what any good wife would do in this situation and bought ready made pastry from the supermarket! I did roll out the sweet shortcrust pastry myself to line my new tart tin...
As recommended I popped the pastry case in the freezer for 20 mins, lined it with baking paper and baking beads then blind baked for 15 mins.
And this happened... Shrunk pastry. Why!!! I don't understand why it has slid down the pan side and given me this weird, uneven edge. Clearly I am going to say I'm going for the rustic look but I'd like to know why this happened for future tarts. Someone is probably tutting as they read this muttering & 'this wouldn't have happened if you'd made your own pastry'...
The butterscotch is now cooling after I completely winged it over the hob (I can't stand the stuff so have no idea how to make it and for the first time in the history of man the internet appears to only have 3 recipes for butterscotch tart and each one is different. So i went for the one with the least ingredients) I'll let you know how it goes tomorrow!
Mum. Wife. Artist. Baker.