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Tart Dough

 
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This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Yield

12

servings

Prep

60

min

Cook

10

min

Ready

70

min

Trans-fat Free, Low Sodium
 

Ingredients

1 large eggs
1 ½ tablespoons heavy whipping cream
2 cups all-purpose flour
1 ½ tablespoons sugar
granulated
1 pinch salt
*
12 tablespoons butter
unsalted, cold

Directions

In a small bowl, mix together the egg and cream.

Set aside.

In the bowl of an electric mixer, combine the flour, sugar, salt, and butter.

Using the paddle attachment on low speed, mix in the butter until is the size of small peas.

With the mixer on low speed, add the egg mixture.

Mix the dough just until it is no longer dry-looking.

It will still be loose and crumbly at this point.

Place the dough on the work surface.

With your hands, combine and form the dough into a single ball.

Wrap the dough in plastic wrap and refrigerate until firm but still malleable.

Rolling and forming the shells: On a lightly floured work surface roll the dough out to ⅛ inch thick.

When lining tart, be sure to press the dough carefully around the bottom edges of the pans.

Prebaking shells: To prebake a frozen or chilled shell line it with parchment paper.

Fill the shell with uncooked rice, beans, or pie weights.

(This helps the shell retain its shape.)

Bake the shell in a preheated 350℉ (180℃) F oven until the edges are golden brown, about 10 minutes.

Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.

Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer.

Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 19459% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 88mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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