Tart shell that doesn't swell and lift from the corner

4,462
105
Joined Aug 4, 2000
Take a very close look at the 2016 Matfer Catalog, page 43 upper right hand corner, to see how the tart shell has been lined.  The dough is not "stretched into the corner".  Rather, it's gently rolled into the corner from the center of the mold.

http://www.matferbourgeatusa.com/catalog-2016/catalog2016.pdf

The catalog will open as a pdf on your computer and you can do a "save as" if you like.
 
3,253
684
Joined May 5, 2010
That looks great. I know that dough should never be stretched anyway. I like the way the edges come up and are pinched like that. Beautiful.....
 
4,462
105
Joined Aug 4, 2000
 
That looks great. I know that dough should never be stretched anyway. I like the way the edges come up and are pinched like that. Beautiful.....
In all of my home baking experience I never knew that the dough must not be stretched.  Instead I learned in thru trial and error.
 
4,462
105
Joined Aug 4, 2000
 
That looks great. I know that dough should never be stretched anyway. I like the way the edges come up and are pinched like that. Beautiful.....
Pastry crimpers can be found by googling.  Here's one made by Matfer:

 
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