“I have a problem with making tarts. When i rolled out the left over pastry and cut it for a second time, it shrinks white baking.  The first batch does not shrink. Why is this? ”

Many people face this problem when handling shortcrust pastry. The success of the pastry depends on working quickly and keeping all ingredients cool. Stamp out the pastry as closely as possible the first time so that very little is left over. Lightly gather the leftover bits and place them between 2 sheets of plastic wrap. Roll out as lightly as possible to avoid stretching the dough.

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