Comments on: Pastry Class 2

By: TESOL Certification

TESOL Certification — Wed, 10 Nov 2010 02:59:05 +0000

I love my tarts slightly burnt for a kick of crisp!

By: dan

dan — Tue, 23 Mar 2010 16:04:03 +0000

As a direct translation, yes, that’s true. However, masa quebrada is also used, at least according to both our professor, and several cookbooks I have here, for pate sucree and other shortcrust pastries. The point, however, was to translate it into English, where it wouldn’t be called “broken dough”, despite that being what it means – we tend to refer to it as either “tart dough” or “pastry dough/crust” or “shortcrust pastry dough”.

By: Ignacio

Ignacio — Tue, 23 Mar 2010 15:23:52 +0000

It’s easy: “masa quebrada” is Spanish for “pate brissee”.
Regards

By: dan

dan — Sun, 21 Mar 2010 02:55:51 +0000

It’s quite similar – there are just several types. And I’m just using “tart dough” as a generic, just as “shortcrust pastry base” is – neither is really the technical term for the type of dough, it’s just what you or I grew up calling it.

By: Brian Ellis

Brian Ellis — Sun, 21 Mar 2010 01:16:57 +0000

Tart dough? I always used to (Hell I still do!) make them with a sweet shortcrust pastry base. Is this an actual risen dough, or just a confusion in terminology?