{"id":1916,"date":"2013-09-07T00:38:25","date_gmt":"2013-09-06T22:38:25","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1916"},"modified":"2013-09-07T00:43:37","modified_gmt":"2013-09-06T22:43:37","slug":"tip-how-to-roll-out-tart-dough-into-a-square","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/hints-tips\/tip-how-to-roll-out-tart-dough-into-a-square","title":{"rendered":"Tip: how to roll out a tart dough into a square"},"content":{"rendered":"

Ever since the beginning of time, tarts have been round<\/strong>.<\/p>\n

They can be big, small, with straight or sloped edges, open-faced or topped with a full crust<\/em>, but most of the time they are just plain round!<\/p>\n

Now, let’s suppose you want to make a more original tart<\/strong>: you can change the filling, the dough, the topping and the decoration, but why not, you can change its shape<\/strong> as well!<\/p>\n

If you find a (bottom-less) square mould<\/strong>, I suggest you try making a square tart<\/strong>: its (absolutely normal, but original) shape will add a touch of uniqueness and will surprise your guests.<\/p>\n

If you want a square or rectangular shape, you can either roll out the dough like you would do normally, place the mould on it and trim the exceeding parts, or you can follow the method<\/strong> below:<\/p>\n

    \n
  1. First of all, take a sheet of parchment paper<\/strong> whose side is at least the double of the mould side, then fold in two <\/strong>\"How-to-roll-out-tart-dough-into-a-square---Step--01\"<\/a><\/li>\n
  2. Mark all the sides<\/strong> by folding the paper towards the mould
    \n    \"How-to-roll-out-tart-dough-into-a-square---Step--02\"<\/a><\/li>\n
  3. Remove the mould and fold well the paper<\/strong> on each side, pressing well with your fingers
    \n    \"How-to-roll-out-tart-dough-into-a-square---Step--04\"<\/a><\/li>\n
  4. Open the paper now and you’re left with a well-marked square<\/strong> where you can place your dough
    \n    \"How-to-roll-out-tart-dough-into-a-square---Step--07\"<\/a>
    \n<\/strong><\/li>\n
  5. Fold the paper<\/strong> again on all sides so that the dough is enclosed inside a square\/rectangular area and the ends are facing down
    \n    \"How-to-roll-out-tart-dough-into-a-square---Step--08\"<\/a><\/li>\n
  6. Roll out the dough<\/strong> towards the borders<\/strong> of the square\/rectangle
    \n    \"How-to-roll-out-tart-dough-into-a-square---Step--09\"<\/a><\/li>\n<\/ol>\n

    The advantages<\/strong> of this method are that it’s super quick, the rolling pin will not stick<\/strong> to the dough, you will be left with no scraps<\/strong> at the end, and it’s quite easy to roll the dough out evenly<\/strong>!<\/p>\n

    \"IMG_5680\"<\/a><\/p>\n

    PS: if you don’t have a square mould, you can try baking the dough enveloped in its parchment paper, which can be removed 5-10 minutes before it’s ready to come out of the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ever since the beginning of time, tarts have been round. They can be big, small, with straight or sloped edges, open-faced or topped with a full crust, but most of the time they are just plain round! Now, let’s suppose you want to make a more original tart: you can change the filling, the dough,<\/p>\n","protected":false},"author":1,"featured_media":1923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[111],"tags":[300,299,689,686,692],"class_list":["post-1916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hints-tips","tag-roll-out","tag-square","tag-tart-doughs","tag-tarts","tag-tips"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1916"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1916\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1923"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}