Correction to 11″ Plain Press-In Pastry in European Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

On page 5 of European Tarts there is an error.  In the third paragraph (after the ingredient list) it says,  “Divide the dough in half (175 grams or 6 ounces).   Divide one piece in half again (85 grams or 3 ounces).  Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope”.

The correction is in the weights.  It should read, “Divide the dough in half (220 grams or 8 ounces).    Divide on piece on half again (110 grams or just short of 4 ounces).  Roll one quarter of the dough (110 grams or just short of 4 ounces) evenly into a rope.”

Please make the correction in European Tarts.  I am sorry for an inconvenience.

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One thought on “Correction to 11″ Plain Press-In Pastry in European Tarts

  1. manisha

    Thanx Helen…will make the correction in my copy.

    Your book European Tarts is the best book on pastry! Very practical and everything is so well explained.

    Best regards

    Reply

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