Dear Colleagues, Many of you are lucky enough to have knowledgable co-workers on hand with which to confer when things in the kitchen go a bit pear-shaped. For myself, I'm writing from the lonely hinterlands. I have a small baking business in which the centerpiece of the operation is that we make our own puff-pastry. We make both sweet and savory tarts. The tarts are rectangular and open-faced and are made in several sizes. These tart shells have a puff border around the outside edge; the wideness of the border varies depending on the size of the tart. I have a sheeter and the dough is first sheeted in the production of tart shells. I've had considerable difficulty finding a pastry assistant (this is a first-world problem) and the one I've got now has finally mastered puff-pastry (months of buttery crackers). The stuff she now makes is a mile high. However, the one difficulty that remains is the borders (strips of dough) for the large tarts (14" x 10") more often than not bake wild. Mostly they turn in; but sometimes they turn out which is even worse. Is this a sheeting-when-the-dough-is-too-cold problem? What the hell is this and how can I correct it? I want beautiful straight sides on my tarts for God's sake. Please advise. If my words have been insufficiently clear I'm happy to post a picture of a happy tart. I've been too miserable about this latest turn of events to take any pictures of the wild baking. Kate.