Рецепт Partially Prebaked Tart Shell
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Ингредиенты
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Инструкции
- Cut the butter into small pcs and place in the freezer for 5 min.
- In the bowl of a food processor, combine the flour, salt, and butter. Process for 10 seconds, adding 2 Tbsp. water in humid weather or possibly 3 Tbsp. in dry weather.
- Process for another 10 seconds till the mix looks like corn meal.
- Dump the mix on a table counter and bind a small amount a time with the heel of your hand using a sliding motion to incorporate the butter and flour smoothly.
- Gather the dough into a ball a flatten it. Wrap in wax paper and chill for 15 min, just long sufficient to hard up the butter.
- Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, always making sure there is flour under the dough and on the rolling pin, otherwise the dough will stick to the pastry surface or possibly to the rolling pin.
- Line a 10-inch tart pan with the dough. Trim the excess (keep it frzn till you have sufficient scraps to make another tart shell). Prick the bottom and chill the unbaked tart shell for 2 hrs or possibly freeze it till ready to bake.
- Preheat the oven to 400 degrees.
- Line the tart shell with aluminum foil and fill it with dry beans. Place the tart shell in the middle of the oven and bake for 15 min. Remove the beans and foil. Bake 5 - 10 min to dry out the bottom without coloring.
- This recipe yields 10 ounces of dough, sufficient for one 10-inch tart shell plus trimmings.
- Comments: If you are a novice, wait for cold weather to learn how to make pastry dough; it will be easier to handle the dough. Keep flour in the freezer during the summer months.
- A partially pre baked tart shell is used when the tart will be filled and then baked again. Fully prebake the tart shell if it is to be used when the contents of the tart are fresh (as in the case of a fresh fruit tart) and won't be baked after filling.
- Yield: 1 ten-inch shell