The most common and widely distributed brand of puff pastry is Pepperidge Farms found in the freezer section of grocery stores. Each package contains 2 tri-folded 10”x15” sheets. A rolling pin can be used to lightly smooth the folds and conveniently fit sheets in a 10" x 15" cookie sheet and up their 1- inch-high sides.
Some purists prefer brands like Dufour. Claims are their puff pastry is more like homemade, using butter instead of shortening or other fats. Often carried by specialty stores, if baking delicate pastries like Palmier, Mille-feuille (classic French Napoleons), or Paris Breasts where the richness of butter is appreciated and rewarding, their preference maybe justified. However, for most other applications like supporting puff pastry appetizers topped with hardy ingredients, Pepperidge Farms puff pastry works well.
Tarts baked in a puff pastry shell are usually "blind baked", precooked prior to filling. Baking puff pastry on parchment helps protect bottoms from overcooking and makes it easier to release finished tarts to cutting board when dividing tart into serving portions.
Use an egg wash, 1 egg with 2 teaspoons water, to help seal top surface from getting soggy from moist toppings. For additional protection, some recipes also suggest sprinkling grated parmigiana cheese over the egg wash before pre-baking to provide even further moisture protection from the melted cheese.
To help prevent pastry from shrinking and bubbling during baking, pierce pastry with a folk or a dough “docker”, a roller with spikes for larger or multiple surfaces. Note: dockers are also handy to use on pizza dough.
Bake shells at 400° for 15 to 20 minutes until dough is browned. Pre-baked crusts and toppings can be made well ahead, even the day before. Once topping is added, final bake tarts until heated or cooked through and crust richly browned.
