Pastry

Pastry

Some quick and easy ways to add a creative finishing touch to pies and tarts

Pastry Decorations

Open Tarts

1. Decorate the edge of open tarts using different leaf shapes, petals, fruits, hearts, circles or diamonds.
2. Overlap your chosen shape around the edge of the tart, securing with beaten egg or milk. Bake tart as directed.
3. To add colour and detail, leave the pastry shapes unglazed and then paint them with diluted Dr. Oetker Food Colourings once the tart is baked.

Pies

1. Decorate pastry topped pies by placing pastry shapes such as leaves, hearts or diamonds on top. Glaze the shapes with beaten egg or milk and bake as directed.
2. To add colour, leave the pastry shapes unglazed and then paint them with diluted Dr. Oetker Food Colourings once the pie is baked.

Puff Pastry Roses & Leaves

1. Cut a thinly rolled strip of pastry about 2.5cm (1 inch) wide and fold one end over to start the centre of the flower.
2. Wrap the pastry around the centre, occasionally pinching a crease to open it out.
3. When the rose is the size required, trim the pastry and secure to the top of an uncooked pie and brush with beaten egg.
4. To make the leaves, cut shapes out of thinly rolled pastry and mark the veins of the leaf using a knife. Brush the leaves with beaten egg and bake as directed.