TART PASTRY
This is a wonderful pastry recipe to use for tarts, it's the perfect amount to fill a 11-inch fluted round tart pan and has a wonderful texture. Use shortening for this only. Pie weights or raw rice will be needed to bake the crust. The pastry can be made by hand or in the food processor.
Provided by Kittencalrecipezazz
Categories Tarts
Time 1h15m
Yield 1 pastry shell
Number Of Ingredients 6
Steps:
- Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
- Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
- Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
- Test again, but be careful not to overwork the mixture, as the pastry will be tough.
- Transfer the mixture onto a lightly floured surface and divide into 6 portions.
- Using the heel of your hand, smear each portion once or twice in a forward motion.
- Gather dough together with a scraper and press into 1 ball.
- Flatten into a 6-inch disc.
- Wrap in plastic wrap and chill for about 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
- Fit into the 11-inch tart pan.
- trim any excess dough leaving a 1/2-inch overhang.
- Fold the overhang inward and press against the side of the pan to reinforce edge.
- Lightly prick the bottom and sides of the pastry with a fork.
- Chill for 30 minutes.
- Set oven to 375 degrees.
- Line the shell with foil and fill with pie weights or raw rice.
- Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
- Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.
FOOD PROCESSOR PIE OR TART PASTRY
My mom swears by this pie crust. I personally haven't tried this one, but have tasted hers and watched her make it. It is easy and always turns out.
Provided by CookingMonster
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- With chopping blade, put all ingredients except water in bowl of food processor.
- (Margarine should be cut into small cubes, and put in separately.)
- Process until mixture is consistency of coarse meal(5-10 seconds).
- With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water.
- A ball of dough will form above blade (30-50 seconds).
- Remove from food processor.
- Use immediately or chill for later use.
- Makes two 8-inch pie crusts.
Nutrition Facts : Calories 1417.5, Fat 92.4, SaturatedFat 16.1, Sodium 3393.7, Carbohydrate 128.2, Fiber 4.5, Sugar 0.5, Protein 18.2
PERFECT PROCESSOR PIE PASTRY
Make and share this Perfect Processor Pie Pastry recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 10m
Yield 2 9 inch crusts
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor. Pulse 2-3 seconds.
- Add butter and shortening to flour.
- Pulse until fat is reduced to tiny pieces.
- With motor running, drizzle ice water through feed tube.
- Process continuously until particles are moistened but NOT yet formed into a ball.
- Remove dough from bowl and shape into a ball.
- Divide in 2 flat disks.
- Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
- Makes 1 (9") double crust or 2 (9") single crust pies.
- Tips:.
- It is essential the butter, shortening and water be ice cold.
- Use minimal amount of water and take care not to overprocess after adding it.
- Best if you form the ball, not the machine.
- Add sugar to the flour if you are making a sweet pie.
- Can be made by hand using a pastry cutter.
FOOD-PROCESSOR APPLE TART
I use the food processor for just about every pastry dough there is - and have for 20 years. And I cut far more even slices, far faster than I ever could by hand, of almost anything sliceable.
Provided by Mark Bittman
Categories dessert
Time 2h30m
Yield About 8 servings
Number Of Ingredients 9
Steps:
- Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice. Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften. Process until the mixture is uniform, about 10 seconds (do not over-process). Add egg yolk and process for another few seconds. Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
- Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan. Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan. Freeze for 30 minutes or refrigerate for about an hour.
- Heat oven to 425 degrees. Prick surface of dough several times with a fork. Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down. Weight foil with a pile of dried beans or rice or pie weights. Bake for 12 minutes; remove from oven and remove weights and foil. Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so. Remove crust from oven and turn oven to 375 degrees.
- Peel and core apples, then slice with slicing blade of a food processor. Toss with lemon juice to prevent browning. When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping. Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
- Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes. Cool on rack for about 20 minutes. Serve at room temperature.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 150 milligrams, Sugar 20 grams, TransFat 1 gram
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
CANADIAN LIVING BUTTER PASTRY
I watched Elizibeth Baird from Canadian Living make a lemon tart using this recipe on the Steven & Chris show one day. I had been trying to find a good recipe for pastry using butter rather than oil, shortening or lard. I was not really pleased with any of the recipes I tried. I made this one, and it is now my go to pastry recipe. It just uses all purpose flour, and salted butter is fine as well, as there is no salt in the recipe. For those of you who want to use some whole wheat flour in it I woudl suggest whole wheat pastry flour. If you use it for a savory dish, omit the sugar from the recipe. I have found that you can make it in the food processor as well. You don't have to use frozen butter, just cold from the fridge. I am posting the recipe exactly as it was on the website. I do increase the flour up to 1 1/4 cups, and use just a bit more water then as well. The first time or two that you make it, just use one cup of flour so you can get a good feel for the pastry, then feel free to add the extra flour the next time if you want to. While it only makes a single crust, you can double the recipe with no problems. I have posted the cooking time for blind baking a single crust. Don't be alarmed by the number of steps, I have included directions for using a food processor as well. Once you try this pastry you will never buy another frozen pie shell again. With almost 5000 pastry recipes posted on the site, this may already be here somewhere, but I wanted to share it anyhow.
Provided by Demelza
Categories Dessert
Time 20m
Yield 1 single crust pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together flour and sugar.
- Cut in butter using pastry blender or 2 knives to fine crumbs, leave a few pea size pieces.
- Mix egg yolk and water together and drizzle over flour mixture.
- Toss together with fork until dough clumps.
- Form dough into ball, and flatten.
- Roll out on floured surface & place in pie/tart tin.
- Chill dough 30 minutes.
- You can blind bake at 400° for 15 - 20 minutes till edges start to turn golden, or fill and bake as directed by the pie recipe you are using.
- If making in a food processor, put flour & sugar in processor bowl, pulse to mix.
- Add cubed butter and pulse till you have fine crumbs.
- Drizzle egg yolk & water mixture through feed tube while mixing.
- When dough starts to form, remove from processor bowl, and proceed as above.
Nutrition Facts : Calories 227.8, Fat 16.2, SaturatedFat 10, Cholesterol 72.1, Sodium 110.7, Carbohydrate 18.1, Fiber 0.6, Sugar 2.2, Protein 2.7
SAVOURY GLUTEN-FREE PASTRY
A Sally Wise recipe from her cookbook "From My Kitchen to Yours". This pastry can be used for pies or tarts. Sally suggests that you can add 2 teaspoons of geatine/gelatin powder that has been sprinkled over 1/4 cup water and left to stand for 10 minutes. Add the gelatin with the egg and an addditional tablespoon of flour. The gelatine makes the pastry easier to roll but is not a necessity. Use this pastry in your recipes to make savoury pies or tarts and bake according to the recipe being used. I haven't yet tried this recipe
Provided by Jubes
Categories Australian
Time 20m
Yield 350 grams pastry, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you dont have a food processor, you can rub the butter into the flour with your fingertips).
- Turn out of the bowl and make a well into the centre.
- Briefly mix the egg yolk with the lemon juice and combine with the water.
- Pour the egg/lemon mic into the well and mix with a metal spoonuntil smooth. Only add extra water if necessary to bring the dough together.
- Shape the dough into a ball, cover with cling warp and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 692.9, Fat 76.7, SaturatedFat 47.4, Cholesterol 358.3, Sodium 1810.7, Carbohydrate 1.3, Sugar 0.4, Protein 3.2
More about "food processor pie or tart pastry recipes"
PERFECT PROCESSOR PIE PASTRY - CANADIAN LIVING
From canadianliving.com
THE BEST AND EASIEST FOOD PROCESSOR PIE CRUST • MY EVIL ...
From eviltwin.kitchen
HOW TO MAKE PIE CRUST IN A FOOD PROCESSOR - COMPLETELY ...
From completelydelicious.com
BEST HOW TO MAKE PERFECT BUTTER TART PASTRY RECIPES ...
From foodnetwork.ca
HOW TO MAKE TART PASTRY WITHOUT A FOOD PROCESSOR? – WOVO.ORG
From wovo.org
BASIC SAVOURY PASTRY RECIPE - GOOD FOOD
From goodfood.com.au
FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD) - FOOD ...
From foodnouveau.com
CHOCOLATE PIE CRUST (BY HANDS OR WITH FOOD PROCESSOR)
From abakingjourney.com
BASIC SHORTCRUST PASTRY - RICARDO
From ricardocuisine.com
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST - SALT & BAKER
From saltandbaker.com
FOOD PROCESSOR PIE PASTRY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE SHORTCRUST PASTRY IN A FOOD PROCESSOR – NEW ...
From newcookeryrecipes.info
BASIC PIE AND TART PASTRY DOUGH RECIPE | JAMES BEARD ...
From jamesbeard.org
BASIC PIE AND TART PASTRY DOUGH - JAMES BEARD FOUNDATION
From jamesbeard.org
BASIC SHORTCRUST PASTRY - DONNA HAY
From donnahay.com.au
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE PâTE SUCRéE PASTRY | URBNSPICE
From urbnspice.com
RECIPE FOOD PROCESSOR PIE OR TART PASTRY WITH FLOUR ...
From kostw.com
PERFECT TART CRUST RECIPE - BAKING A MOMENT
From bakingamoment.com
FOOD PROCESSOR PIE PASTRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOOD PROCESSOR PIE PASTRY - DISH 'N' THE KITCHEN
From dishnthekitchen.com
FOOD PROCESSOR PIE OR TART PASTRY RECIPE - WEBETUTORIAL
From webetutorial.com
WHAT BLADE DO I USE TO MAKE PASTRY IN A FOOD PROCESSOR ...
From gutomna.com
EASY SHORTCRUST PASTRY RECIPE | TECHNIQUE | MEAN GREEN CHEF
From meangreenchef.com
FLAKY PASTRY DOUGH - (FOR FOOD PROCESSORS) MAKES TWO 9 ...
From cuisinart.com
OUR FAVORITE EASY PIE CRUST RECIPE (WITHOUT A FOOD PROCESSOR)
From foodworthfeed.com
HAND MADE PASTRY VS FOOD PROCESSOR..... | CHEFTALK
From cheftalk.com
CAN YOU USE A BLENDER INSTEAD OF A FOOD PROCESSOR FOR …
From grindiit.com
ALL PURPOSE FOOD PROCESSER TART DOUGH - BAKING BITES
From bakingbites.com
KELLY'S PERFECT FOOD PROCESSOR PIE DOUGH | CRAFTYBAKING ...
From craftybaking.com
PIE PASTRY IN UNDER A MINUTE? IT'S POSSIBLE! - CHRISTINA'S ...
From christinascucina.com
SAVOURY SHORTCRUST PASTRY FOR QUICHE AND TARTS
From abakingjourney.com
CREAM CHEESE PASTRY DOUGH (FOR QUICHES & TARTLETS ...
From garlicandzest.com
USING A FOOD PROCESSOR TO MAKE PASTRY - DELIA ONLINE
From deliaonline.com
EASY PIE CRUST FROM MY FOOD PROCESSOR! - PIE LADY BAKES
From pieladybakes.com
BASIC FLAKY PASTRY DOUGH RECIPE - CUISINART.COM
From cuisinart.com
HOW TO MAKE A TART CRUST WITHOUT A FOOD PROCESSOR? – WOVO.ORG
From wovo.org
PERFECT PIE CRUST WITH AND WITHOUT A FOOD PROCESSOR ...
From queensleeappetit.com
RECIPE: CUISINART PIE PASTRY (USING BUTTER, FOOD PROCESSOR ...
From recipelink.com
HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE RECIPE
From thespruceeats.com
#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #5-ingredients-or-less #pies-and-tarts #desserts #easy #crusts-pastry-dough-2 #food-processor-blender #dietary #equipment #small-appliance #number-of-servings
You'll also love