Mean Chefs Sweet Tart Dough Recipes

Steps:

• In a standing mixer fitted with paddle attachment, cream butter and salt on medium speed for 1 minute. Scrape down sides of bowl and paddle and add confectioners' sugar. Combine with butter at low speed. Scrape down bowl and paddle again, then add almond flour and vanilla and combine at low speed.
• Gradually add egg and a scant 1/2 cup cake flour (55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining cake flour and mix just until dough comes together. Do not overbeat. Dough should be soft to the touch.
• Scrape dough out of bowl and gently press into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic and refrigerate for at least 3 hours, preferably overnight.
• Very lightly brush two tart pans with butter. (You should not be able to see the butter.) Weigh dough and cut into two equal pieces. Wrap one piece and refrigerate while you roll out the other.
• Lightly dust parchment paper or a silicone baking mat with flour. Tap on dough lightly with a rolling pin to make it pliable. Begin rolling gently, three times in one direction, from the edge nearest to you to the far edge. Rotate dough a quarter turn clockwise. (If it's sticking, run an offset spatula underneath to loosen it, then gently lift it and lightly dust underneath with flour.) Repeat process until dough is about 1/4-inch thick and 11 inches in diameter. Check often to make sure dough is not sticking, and dust with flour as necessary.
• Cut dough into a 10 1/2-inch circle. (If it's on a silicone mat, flip it over onto a piece of lightly dusted parchment and peel off the mat first.) Very lightly dust dough with flour; brush away excess flour with a dry pastry brush.
• Loosely roll dough onto rolling pin, then unroll it onto a tart pan, making sure to cover pan evenly. Gently ease it into the pan so there is no gap between the bottom edge of the ring and the bottom of the pan (don't press hard or dough will be thinner in spots). Cut away excess dough by holding a paring knife perpendicular to the edge of the pan and spinning the pan around against the edge of the knife. Use a fork to poke little holes in dough across entire bottom of shell.
• Refrigerate dough, uncovered, for at least 1 hour and preferably overnight. If freezing dough, refrigerate for 1 hour, then double-wrap in plastic wrap, then in foil. Label, date and freeze. Repeat process of rolling out dough with the other dough half.
• Heat oven to 325 degrees with rack positioned in middle. Place tart pan on a baking sheet. Line shell with parchment and fill to the top with pie weights. (If dough is coming directly from the freezer, you don't need to defrost it first or use weights.) Bake for 15 minutes. Remove parchment and weights and return to oven for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool completely on a rack (with pan still on top of baking sheet) before filling.

Steps:

• In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
• In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.

Steps:

• Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color.
• Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream.
• Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula.
• Fold the dough until no traces of flour remain.
• Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk.
• Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick.
• Refrigerate.

Steps:

• Process dry ingredients in cuisinart.
• Cube butter and add.
• Pulse until cornmeal consistency.
• Add cream and egg yolk.
• Process until dough just comes together.
• You may need to add a touch more cream.

Steps:

• 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 evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in 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 onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. To mix the dough in the food processor, combine 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 egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) 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 1 hour.;

Steps:

• 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 evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in 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 onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
• To mix the dough in the food processor, combine 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 egg(s) to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
• Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) 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 1 hour

Steps:

• Follow directions for Mean Chef's Sweet tart Dough. When done shape dough into a disk and wrap in a zip-lock bag or plastic wrap (Remember to leave space if using plastic wrap). Put in cabinet for 1 hour.
• In a large bowl, combine sugar, flour, cinnamon, and nutmeg, stir. Add thin apple slices, lemon juice and walnuts(toast walnuts in oven for a while, also add a teaspoon of honey to them). Toss until apples are combined. Set aside.
• OR.
• (Optional) bring large saucepan to medium heat and add sugars, cinnamon, and butter. Stir in apples. Sautee until moist but not entirely soft. To long and they wiil detererate in the oven. Keep the left over juice and keep warm.
• On a lightly floured surface, parchment paper works great, roll out dough until the dough is 1/2 cm thick. Cut 1/3 of dough off and put aside. With the other 2/3, spread the dough on the bottom of the tart pan and cut off the extra. Transfer apple mixture to pan. Make sure the apples are spread evenly. With the remaining 1/4 of dough, make the top layer and trim off extra (I usually make the lattice top, the spoke wheel disgn with a flowers or leaves, just for decoration). Cut several slits in the top crust before baking, allowing steam to escape. Brush top in with milk and sugar mixture, 1 teaspoon of sugar.
• To prevent outer crust from burning, cover with foil. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Make sure the filling is bubbling. Set on rack. Spread extra sautee juice on top of top crust for extra taste.
• Serve immediately.

Steps:

• For the Streusel: In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients into a coarse meal- Set aside.
• To prepare dough: In a food processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together.
• Turn dough out onto a lightly floured surface.
• Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
• To assemble tarts: Line a baking sheet with parchment paper.
• Lightly dust a work surface and rolling pin with flour.
• Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
• Gather scraps together and reroll dough if necessary.
• Spoon 1 tablespoon applesauce onto each circle.
• Mound 1/3 cup apples over applesauce.
• Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
• Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
• Preheat oven to 375*F.
• Place pies at least 2 inches apart on baking sheets.
• Mound 1/3 cup streusel on top of each pie.
• Bake until the crust is golden brown, about 30 minutes.
• Rustic Tarts should be served warm.

Steps:

• Cream the butter, sugar and salt together in your mixer or food processor.
• Add the egg and mix until combined.
• Add the flour and mix until it all comes together.
• Flatten into a disk, wrap in plastic and chill thoroughly (at least 1 hour) before using.