Sweet Tart Pastry

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Sweet Tart Pastry"] _______________________________________

Cooking receipe to make Sweet Tart Pastry under category Pie s 4U. You may find some video clips related to this receipe below.

Sweet Tart Pastry

A low-salt tart recipe. Fill with your favorite filling.

Ingredients:

1 1/2 cups all-purpose flour

3 tablespoons white sugar

1/4 teaspoon salt

2/3 cup cooled, unsalted butter, cut into 1/2 inch cubes

1 egg, beaten

1/2 teaspoon vanilla extract

Directions:

1

Sift together the flour, sugar, and salt into a bowl.

2

Toss butter through flour mixture to coat pieces. Using fingertips, rub fat

into flour, working it until you have created a coarse meal with a few

pea-size particles of fat.

3

Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4

to 5 inch well in center of the mound. Combine egg and vanilla and pour

mixture into the well. Using a fork, draw crumbs into egg mixture, about

1 – 2 tablespoons at a time. When all crumbs are added, toss mixture a

few times with a pastry blender to form large clumps, then scrape into a

mound.

4

Using the heel of your hand, push 2 – 3 tablespoons of the dough at a

time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give

crust a delicate texture. If your hand becomes sticky, flour it as needed.

Repeat process until all dough has been worked. Gather dough into a

mound again. Repeat procedure 2 more times.

5

After third time, flour your hands. Gently knead the dough 5 or 6 times to

make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour,

score with side of your hand, cover with plastic wrap, refrigerate for 20

minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will

be difficult to roll. If this happens, let pastry soften at room temperature.

6

Roll out to 1/8 inch thickness. After dough has been rolled, position

rolling pin 4 inches from top of the pastry. Lift dough over top of rolling

pin and gently roll dough toward you. Lift pastry up. Make sure you keep

a finger pressed against barrel of rolling pin to keep it from slipping.

Position pastry, leaving about 1 1/2 inches of dough hanging over edge

of pan on side closest to you. Then unroll pastry over an ungreased tart

pan, moving pin away from you. Immediately lift overhang into pan to

prevent sharp edge of the pan from cutting dough.

7

Working a small portion of the dough at a time, mold it into crease of the

pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator

or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a

buttered circle in center of foil 2 inches larger than size of pan. Place foil

buttered side down, centering it into the baking pan. Using your hand,

press foil flush against the sides.

8

Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third

of oven. Fill pan with enough dried beans or baking nuggets to just cover

surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan

with sides. Bake crust 15 to 18 minutes or until sides begin to brown.

Remove pan from the oven. Let stand about 30 seconds. Gently remove

foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue

to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry

shell puffs up, tap it gently with bottom of a fork to expel the air. Do this

carefully so the pastry crust doesn

[tubepress mode=’tag’, tagValue=’Sweet Tart Pastry’]