I've been trying to make a butter-rich pate sucree, but i have the problem that it melts in the oven.
I chill it, I rest it, I put it in the tin, rest and chill again... and it doesn't shrink too much, but it melts at the point where it overhangs the tin, so the overhang drips onto the tray below, and the inside walls slip down a bit (not too big a problem) and looks melty and ragged at the top - this makes a messy, crispy edge and I can't then cut off the overhang and get a nice clean edge.
Have tried five times now - no luck. What am I doing wrong?
Recipe I am trying to get to work is below (it's for a tart and I want to make it as per the recipe - I know I could reduce the butter and make my life easier but I want to see if I can make a really butter-heavy pastry here)
75g caster sugar
1 egg + 1 yolk
Bakes at 170C (fan)