Learning a correct and efficient way to roll out homemade pastry is key if you want to prevent overworking it or it being too greasy. Once rolled out evenly it can be used to line pastry dishes for quiches or tarts - such as Shaun Rankin's treacle tart or Nathan Outlaw's crab and cheddar tart. Evenly rolled pastry is a crucial element to Sally Abé's delicious Mille-feuille of peach and raspberry.
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