All pastry needs baking in a not oven, and the richer kinds, such as puff, rough puff, and flaky pastry in very hot ovens.

This is necessary not only to expand the air, but also to quickly swell and burst the starch grains in the flour, so that they absorb the butter so soon as it melts.

Oven temperatures required for baking:

Fahr.

Tarts and pies ...................

290o

Plain pastries ...................

320o

Puff pastry........

340o