Rich tart pastry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 2 | tablespoons | Sugar |
| pinch | Salt | |
| ½ | cup | Unsalted butter, |
| Chilled; cut up | ||
| 1 | Egg yolk | |
| 2 | tablespoons | Orange juice or cold |
| Water; or as needed | ||
Directions
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. By Hand: Sift the flour, sugar, and salt into a large mixing bowl. Cut the butter into the dry ingredients until crumbly, using your fingertips, a pastry blender, or two knives. Do not overmix. 2. Stir together the egg yolk and juice or water in a small cup. Sprinkle this liquid over the flour mixture, tossing with a fork. Add just enough water so that the dough coheres in a ball; do not make the pastry too wet. Gently flatten the pastry ball into a patty shape. Dust with flour; wrap in plastic wrap, and chill at least 1 hour before rolling out. 3. With a Food Processor: Place the flour sugar, and salt in the processor bowl and mix with several on/off pulses. Add the butter; pulse on and off until the mixtire is crumbly; do not overprocess. Stir together the egg yolk and juice or water in a small cup. Add this mixture, pulsing the machine on and off just until the dough begins to clump together (don't let it form a ball); add a few drops of cold water if needed.
Transfer the dough to a sheet of plastic wrap and gently press it into a ball. Flatten the ball into a disk, flour lightly, wrap, and chill at least 1 hour before using. Makes one 9- or 10-inch tart or pie crust.
NOTES : Crisper and less flaky than the pie crust; perfect for open-face
tarts. This freezes well, too.
From: Dan Klepach