Saturday, December 23, 2006

Tart Pastry

For food processor; can be handled a lot.
from Fannie Farmer, 1979, page 576

This well-balanced, basic recipe produces a firm, crisp, crust with the taste of butter. You can sweeten it slightly, if you wish, by adding 1 1/2 tablespoons of sugar to the flour. Unlike the preceding basic pastry, tart pastry will not get tough if you handle it a lot and you can mix it in a food process.

for 1 9-inch tart

140 grams of flour
1/4 tsp salt
6 Tbsp cold butter, in small pieces
1 egg yolk

Mix the flour and salt in a bowl. Cut in the butter with your fingers or a pastry blender until the mixture resembles coarse meal or tiny peas. Whisk the egg yolk and 2 Tbsp water together in another bowl, add to the flour mixture, and blend until the pastry is smooth and holds together in a a ball. It can be mixed in a food processor; process first the flour, salt, and butter quickly together, then add the egg yolk and water through the funnel and process until the dough balls up around the blade.

Wrap in foil or plastic and refrigerate it for at least 20 minutes. We find it easier to pat it into a pie pan or springform with our hands. Pull piece of dough from the ball and press them over the bottom and sides of the pan, using the heel of your hand. The dough should be thick enough to h old the filling, but be careful that it is not too thick around the bottom edge or the finished tart will seem coarse. If there is time, cover the lined pan snugly with foil and refrigerate it before filling and baking it.

Bake as directed in the filling recipe. Or prick the bottom with a fork and bake it unfilled for 12 minutes in a preheated 425°F (220°C) oven. If you use a springform pan, do not remove the sides until you are ready to serve the tart.

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