I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten the corners from within using my fingers and cutting around the edge to remove excess. Then chill it again before blind baking.
The results were good but I wanted to perfect them even more by trying a different method which I've seen French pâtisserie chefs use. In this method, they cut the base of the tart, cut strips and assemble them into the tart ring seperately. I've measured and cut everything out first and chilled, then I assembled and chilled again before blind baking.
The issue is that no matter how well I push the dough in the corner to connect between the stripes and the base, I still get a gap after baking. And if there is no gap, still when I lift the tart shell up after it's completely cooled - the bottom falls off, as if they were not well "glued". I've tried a full base and stripes on top and also tried to first add the stripes and a bit of a smaller base in the middle. I've made three batches to try to seal/glue it better each time - but I keep getting the same result.
I know I can just go back to the first method, but I really feel like i'm just missing a small step here, they look perfect when they go into the oven! Does anyone know of a good way to connect the two pieces together so they won't seperate?
I'm using this almond pâte sucreé recipe: http://wp.me/p8AkNR-1h