Recipe for cooking sweet buttery tart pastry
Desserts to Go with Coffee and Tea :: Recipes for Pie Crust
Sweet Buttery Tart Pastry
Posted by artsycook at recipegoldmine.com
I use this for pies and tarts as it\s incredibly awesome to even eat alone!!! Plus, it\s easier to pat in dabs instead of all that rolling! RICH!
1 2/3 cups unbleached all-purpose flour
1/4 cup very fine granulated sugar
1/2 teaspoon salt
10 tablespoons sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
In a large mixing bowl, sift the flour, sugar and salt. Add the chilled butter and cut in with a pastry blender, to resemble coarse meal. ( You can also rub the butter and the dry ingredients together to achieve the same effect.)
Stir egg yolks, vanilla extract and water together in a small bowl and add it to the flour mixture, blending in with a fork. Shape sough into a ball, working quickly.
Place the ball of dough on a pastry board. With the heel of your hand, push about 1/4 cup of dough away from you into a 6- to 8-inches thin streak of dough; repeat until all the dough has been smeared. Scrape dough together; re-form a ball, wrap in wax paper and chill for 2 to 3 hours.
Roll our dough between 2 sheets of wax paper (or a floured pastry cloth and a floured cloth cover on your rolling pin.) into a round large enough to line your pan. Work quickly so that the dough doesn’t become too sticky.
Line either an 8- or 9-inch false-bottom tart pan with the dough, fitting it loosely into the pan and pressing it to fit all sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to the inside and press into place with your fingers. Chill.
Follow tart recipe or follow this step. Preheat oven to 425 degrees F. Line dough in the tart pan with a piece of aluminum foil or wax paper and fill it a little with rice or dried beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 minutes linger. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.
s easier to pat in dabs instead of all that rolling! RICH!
1 2/3 c. unbleached all-purpose flour
1/4 c. very fine sugar
1/2 tsp. salt
10 Tbsp. sweet butter, chilled
2 egg yolks
1 tsp. vanilla extract or flavoring
In a large mixing bowl, sift the flour, sugar and salt. Add the chilled butter and cut in with a pastry blender, to resemble coarse meal. ( You can also rub the butter and the dry ingredients together to achieve the same effect.)
Stir egg yolks, vanilla extract or flavoring and water together in a small bowl and add it to the flour mixture, blending in with a fork. Shape sough into a ball, working quickly.
Place the ball of dough on a pastry board. With the heel of your hand, push about 1/4 c. of dough away from you into a 6- to 8-inches thin streak of dough; repeat until all the dough has been smeared. Scrape dough together; re-form a ball, wrap in wax paper and chill for 2 to 3 hours.
Roll our dough between 2 sheets of wax paper (or a floured pastry cloth and a floured cloth cover on your rolling pin.) into a round large enough to line your pan. Work quickly so that the dough doesn’t become too sticky.
Line either an 8- or 9-inch false-bottom tart pan with the dough, fitting it loosely into the pan and pressing it to fit all sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to the inside and press into place with your fingers. Chill.
Follow tart recipe or follow this step. Preheat oven to 425 degrees F. Line dough in the tart pan with a piece of aluminum foil or wax paper and fill it a little with rice or dried beans. Bake for 8 min.. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 min. linger. For a fully baked shell, return for 8 to 10 min. longer, or until edges are a light brown.
