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Fruit pizza crust

Posted by lazycook (My Page) on
Tue, Aug 12, 14 at 14:41

Re shortbread type crust for fruit pizza in tart pan. Since I won't have time to prepare the crust until 3 days before I put the topping on, trying to decide if I should (1) bake it and freeze until ready to put topping on OR (2) prepare the crust, freeze it, and then bake right before I use it. Which would be best?


Follow-Up Postings:

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RE: Fruit pizza crust

Hi, lazycook. The one I make has a shortbread crust, too.

I'm curious, though. You say you won't have time to make the crust until 3 days before you put the topping on. Do you mean that you won't have time to make it the actual day that you're going to put the topping on, and have to make the crust 3 days in advance?

If that's what you mean, I think that I would just make and bake the crust and then cover it well with foil. Think of it as just shortbread cookies. They'd certainly last 3+ days without being frozen, right?

Suzieque


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RE: Fruit pizza crust

Thanks Suzique. You're right, it'd just be like a shortbread cookie. What kind of glaze do you use?


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RE: Fruit pizza crust

This base keeps really well in an air-tight tin for days and is tasty and light for fruit.
200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter, diced
1 egg yolk

Put all the ingredients except the yolk into a food processor and pulse til like breadcrumbs. Then add the yolk.Press temix into your tart tin and press down - makes a quite thick layer.
Put it in the freezer for 20 mins, then bake for 20 to 30 mins intil it's nice and biscuit-y.


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