Sweet dough for pies and tarts

1 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour -; (abt 9 oz)
⅓ cup Sugar
½ teaspoon Baking powder
¼ teaspoon Salt
8 tablespoons Cold unsalted butter -; (1 stick)
2 larges Eggs

Directions

To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough into it. Press and knead the dough quickly 3 or 4 times, until it is smooth. To mix the dough in a food processor, combine the flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter flour on the work surface and knead the dough into it. Press and knead the dough quickly 3 or 4 times, until it is smooth. Press the dough into two equal disks.

Sandwich the disks of dough between two pieces of plastic wrap and press it into a 6-inch disk. Refrigerate the dough until firm, or until you are ready to use it, at least one hour. This recipe yields two 9-inch tart crusts.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9135 broadcast 05-22-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-21-1998

Recipe by: Nick Malgieri

Converted by MM_Buster v2.0l.

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