Dough/filling ratio in tart
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that is thinly rolled, filled with jam or custards and topped either with stripes/other patterns of the same dough or fruit or just nothing.
There are many recipes for pasta frolla, depending on how crumbly/compact/airy it has to be. The following video is just an example, but it's about a general principle in there that I'd like to ask about.
This Italian pastry chef, quite a reference in the field I'd say, says that the ratio of the filling should be 20% of the weight of the dough, which just feels too little. https://youtu.be/p8hurVQxGhE?t=518. (in italian, sorry)
Last time I baked something similar, my jam was about 80% of the weight. Although it was quite of a thin layer, I found it quite balanced. A 20% layer would have been almost inexistent and the final product would have been a butter cookie with a hint of jam flavor.
Nevertheless, the baking was good and also the bottom layer got browned.
The pictures from the website of Massari's shop suggest clearly a higher ratio: https://www.iginiomassari.it/wp-content/uploads/2014/03/Crostata-confettura-d-albicocca.jpg
I'm sure that the average Italian housewife doesn't think too much about how much filling there should be, but is there an "official" value? I could google myself but I don't really trust the average Italian cooking blog; nowadays there are just too many and everybody can write all the nonsense they want in there. I'm questioning just because I heard this from Massari's own voice.
Pictures about "Dough/filling ratio in tart"
How much filling should you put in a pie?
Aim for filling the pie pan to about \xbd-an-inch from the top. The filling will reduce as it cooks but shouldn't boil over. To be safe (and to avoid a huge mess), always place your pie on a parchment paper-lined baking sheet.What is the basic ratio for dough ingredients?
The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients\u2014flour, fat, water\u2014 no actual recipe needed.What is the 3 2 1 ratio in Pate Brisee?
I started off by making p\xe2te bris\xe9e for the crust using the recipe that NPR posted from the Ratios cookbook. So the ratio here is 3:2:1 for flour: fat (butter, lard, shortening): water. If you use butter, the ratio becomes 3:2:0.5 because you need less water.What is the ratio of flour to fat in shortcrust pastry?
Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients\u2014flour, fat, salt, and water\u2014and the ratio of flour to fat is usually 4-to-1. Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
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