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Рецепт Cream Tarts

by CookEatShare Cookbook

Ингредиенты

1 c. all-purpose flour 1/8 teaspoon salt 6 to 8 tbsp. ice water

1 teaspoon fresh lemon juice 6 tbsp. unsalted butter, softened

Инструкции

1. PASTRY: Sift flour and salt together into large mixing bowl. Sprinkle 6 Tbsp. of ice water or possibly lemon juice and toss together lightly with a fork. Knead dough with hands till it is hard sufficient to be gathered into a compact ball. If the dough crumbles, add in up to 2 more Tbsp. of ice water, 1 tsp. at a time, till particles adhere.
2. On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide. With a metal spatula or possibly fingers, spread 2 Tbsp. of butter proportionately over the pastry. Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches. Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide. Spread the pastry with another 2 Tbsp. of butter and fold it into thirds again.
3. Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp. of butter. Mix in thirds and wrap the pastry in wax paper. Chill for at least 30 min before using. (Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)

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