Sweet Buttery Tart Pastry
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 dough 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 out dough between 2 sheets of wax paper (or a floured pastry
cloth and a floured cloth cover on 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.
- Heat oven to 425 degrees
- 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.
Posted by artsycook at recipegoldmine.com.