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Sweet Tart Crust Recipe Guide

This document provides a recipe for a sweet tart crust. It calls for all-purpose flour, confectioners' sugar, salt, cold butter, and an egg yolk to be combined in a food processor until it forms clumps and curds. The dough is then chilled for 2 hours before rolling into a 12-inch round. The dough is fitted into a 9-inch tart pan, chilled for 30 minutes, then partially baked for 25 minutes with foil over it. The foil is then removed and baking continues for 15 more minutes, until the crust is firm and golden brown. The crust can be frozen for up to 2 months before or after baking. An alternate press-in method is also described.

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68 views2 pages

Sweet Tart Crust Recipe Guide

This document provides a recipe for a sweet tart crust. It calls for all-purpose flour, confectioners' sugar, salt, cold butter, and an egg yolk to be combined in a food processor until it forms clumps and curds. The dough is then chilled for 2 hours before rolling into a 12-inch round. The dough is fitted into a 9-inch tart pan, chilled for 30 minutes, then partially baked for 25 minutes with foil over it. The foil is then removed and baking continues for 15 more minutes, until the crust is firm and golden brown. The crust can be frozen for up to 2 months before or after baking. An alternate press-in method is also described.

Uploaded by

esperwind
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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Best Sweet Tart Crust Adapted from a few Dorie Greenspan recipes Makes enough for one 9-inch

tart crust 1 1/2 cups all-purpose flour 1/2 cup confectioners sugar 1/4 teaspoon salt 1 stick plus 1 ta lespoon !9 ta lespoons" 4 1/2 ounces# $er% cold !or fro&en# unsalted utter' cut into small pieces 1 large egg %olk 1( )ut the flour' sugar and salt in the owl of a food processor and pulse a few times to com ine( *catter the pieces of utter o$er the dr% ingredients and pulse until the utter is coarsel% cut in+%ou should ha$e pieces the si&e of oatmeal flakes and some the si&e of peas( *tir the %olk' ,ust to reak it up' and add it a little at a time' pulsing after each addition( -hen the egg is in' process in long pulses+a out 1. seconds each+until the dough' which will look granular soon after the egg is added' forms clumps and curds( /ust efore %ou reach this stage' the sound of the machine working the dough will change+ heads up( 0urn the dough out onto a work surface and' $er% lightl% and sparingl%' knead the dough ,ust to incorporate an% dr% ingredients that might ha$e escaped mi1ing( 2hill the dough' wrapped in plastic wrap' for a out 2 hours efore rolling(3 2( 0o roll the dough4 5utter a 9-inch fluted tart pan with a remo$a le ottom( 6oll out chilled dough on floured sheet of parchment paper to 12-inch round' lifting and turning dough occasionall% to free from paper( 7sing paper as aid' turn dough into 9-inchdiameter tart pan with remo$a le ottom" peel off paper( *eal an% cracks in dough( 0rim o$erhang to 1/2 inch( 8old o$erhang in' making dou le-thick sides( )ierce crust all o$er with fork( 9( 8ree&e the crust for at least 9. minutes' prefera l% longer' efore aking( 4( 0o full% ake the crust4 2enter a rack in the o$en and preheat the o$en to 9:;<8( 5utter the shin% side of a piece of aluminum foil !or use nonstick foil# and fit the foil' uttered side down' tightl% against the crust( !*ince %ou fro&e the crust' %ou can ake it without weights(# )ut the tart pan on a aking sheet and ake the crust for 2; minutes( ;( 2arefull% remo$e the foil( =f the crust has puffed' press it down gentl% with the ack of a spoon !or prick it with the tip of a small knife#( 5ake the crust a out 1. minutes longer' or until it is firm and golden rown' rown eing the important word4 a pale crust doesnt ha$e a lot of fla$or( 0ransfer the pan to a rack and cool the crust to room temperature( *toring4 0he dough can e wrapped and kept in the refrigerator for up to ; da%s or fro&en for up to 2 months( -hile the full% aked crust can e packed airtight and fro&en for up to 2 months' the fla$or will e fresher ake it directl% from the free&er' alread% rolled out>,ust add a out ; minutes to the aking time(

3 Alternate press-in techni?ue4 =f %ou want to use the press-in method' %ou can work with the dough as soon as its processed( /ust press the dough e$enl% o$er the ottom and up the sides of the pan( Dont e too hea$%-handed>press the crust in so that the edges of the pieces cling to one another' ut dont press so hard that the crust loses its crum l% te1ture(

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