Sweet Buttery Tart Crust
From wdsdy 16 years agoIngredients
- 1-2/3 cups unbleached all-purpose flour shopping list
- 1/4 cup very fine sugar shopping list
- 1/2 teaspoon salt shopping list
- 10 Tablespoons (1-1/4 sticks) unsalted butter, chilled shopping list
- 2 egg yolk shopping list
- 1 teaspoon vanilla extract shopping list
- 2 teaspoons cold water shopping list
How to make it
- Sift the flour, sugar and salt into a mixing bowl
- Cut the chilled butter into pieces into the bowl.
- Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal -
- Be careful to use only your fingertips as your palms will warm the dough.
- Stir the egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
- Shape the dough into a ball -
- This should not take more than 30 to 45 seconds.
- Place the ball of dough on a pastry board.
- With the heel of your hand, smear about 1/4 cup of the dough away from you into a 6- to 8-inch smear; repeat until all the dough has been smeared.
- Scrape the dough together, re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
- Roll out the dough between 2 sheets of wax paper (or use a floured pastry cloth and floured stockinette on your rolling pin) into a round large enough to line your pan.
- Work quickly, as the dough can become sticky.
- Line an 8- or 9-inch removable-bottom tart pan with the dough, fitting it loosely into the pan and pressing to fit the sides
- Trim the edges 3/4 inch outside the top of the pan, fold this edge over to the inside, and press into place with your fingers.
- Cover and chill.
- Preheat the oven to 425 degrees.
- Line the dough in the tart pan with a piece of aluminum foil or parchment paper and weight it with beans or rice.
- Bake for 8 minutes.
- Remove the foil and beans (re-use beans for blind baking only).
- Pierce the bottom of the dough with a fork in several places.
- For a -partially baked- shell, return to the oven for 3 to 4 minutes longer.
- For a -fully baked- shell, bake until the edges are a light brown, 8 to 10 minutes longer.
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
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- maiko Melbourne, AU
- wdsdy GA
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The Rating
Reviewed by 2 people-
Great recipe thanks for sharing
aussie_meat_pie in My Kitchen loved it -
love this butter tart crust thanks
momo_55grandma in Mountianview loved it
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