Рецепт Sweet Buttery Tart Crust
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Ингредиенты
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Инструкции
- Sift flour, sugar and salt into a mixing bowl. Cut chilled sweet butter into pcs into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together till th mix resembles course meal.
- Be careful to use only your fingertips as your palms will hot the dough.
- Stir egg yolks, vanilla and water together and add in to the flour- butter mix and blend in, using a fork. Shape dough into a ball. This shouldn't take more than 30 to 45 seconds.
- Place the ball of dough onto a pastry board. With the heel of your hand, smear about c. of dough away from you into a 6- to 8-inch smear; repeat till all the dough has been dealt with. Scrape dough together; re- form into a ball, wrap in wax paper and refrigeratefor 2 to 3 hrs.
- Roll out dough between two sheets of wax paper, or possibly use a floured pastry cloth and floured stockinette on your rolling pin, into a round large sufficient to line your pan. Work quickly, as the dough can become sticky.
- Line either an 8- or possibly 9-inch false-bottom tart pan with dough, fitting it loosely into pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over into inside, and press into place with fingers. Chill.
- Preheat over to 425 F.
- Line dough in the tart pan with a piece of aluminium foil or possibly wax paper and fill with raw beans, rice or possibly pastry weights. Bake for 8 min. Remove weights and foil. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 min longer. For a fully baked shell, return for 8 to 10 min longer, or possibly till edges are light brown. [One 8-inch to 9-inch shell]