Yesterday I went into Nottingham and visited the Lakeland shop. I wanted to buy one of those new silicone tartlet pans that are perforated thus allowing pastry to cook evenly at the base. Well, I am delighted with the results. I made Bakewell tarts and individual quiche...
Here you can see the perforations and also notice that I was able to lift one quiche out easily.
The Bakewell tart was made with bought puff pastry and the quiche made with homemade shortcrust. (They are both the same size, my terrible photography make them look distorted)
Another thing I learned recently was to roll my shortcrust pastry out between cling film, usually I make my pastry rather wet knowing that I will have to use flour to get it to roll out easily. Using cling film I was able to roll it out at the proper consistency. This was the best shortcrust pastry I'd ever made. It just goes to show that even after over forty years of baking there is still something to learn and improve on.