Pate Brisee For Roasted Pepper Saffron Tart Recipes

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Steps:

• In a food processor, pulse flour, salt, and sugar to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
• With the machine running, add ice water through the feed tube in a slow, steady stream, until dough just holds together, about 30 seconds.
• Turn out dough onto a lightly floured work surface. Divide in half; place each on plastic wrap. Flatten into disks; wrap well. Chill at least 1 hour or overnight.

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
• Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.

Steps:

• Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
• Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

Steps:

• Pulse flour, salt, and thyme, if desired, in a food processor until just combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse meal.)
• A Add 1/3 cup ice water, and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers; if dough is crumbly, add the remaining water, a little bit at a time.
• Turn dough out onto a piece of plastic wrap; flatten into a disk. Wrap in the plastic, and refrigerate at least 1 hour (or overnight) before using.

Steps:

• To roast bell peppers, place them directly on a gas burner over high heat. Roast until charred, turning as each side blackens. (Alternatively, roast peppers on a baking sheet under the broiler, turning as each side chars.)
• Transfer peppers to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skins. Lay peppers flat on a clean work surface. Using a sharp paring knife, remove stems, seeds, and ribs. Finely chop peppers, and set aside.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll out pate brisee to a 1/8-inch-thick round about 12 inches in diameter. Brush off excess flour, and wrap dough around rolling pin. Lift it over a 9-inch round fluted tart pan, and place dough in pan. Gently press into sides and bottom. Trim dough flush with edge. Using a fork, lightly prick all over bottom of dough. Freeze 20 minutes.
• Remove tart shell from freezer. Line with parchment paper, and fill with pie weights or dried beans. Bake until edge begins to brown, about 20 minutes. Remove parchment and weights, and continue baking until bottom of crust is golden, about 7 minutes more. Transfer to a wire rack, and let cool completely.
• Reduce oven temperature to 350 degrees. In a small saucepan, heat the cream over medium-low heat until just warm, and remove from heat. Add the saffron, and let steep, covered, 15 minutes.
• In a medium skillet over medium heat, melt the butter. Add shallot, and cook, stirring, until fragrant and soft, 1 to 2 minutes. Stir in the vinegar and reserved peppers. Season with salt and pepper, and set aside.
• In a small bowl, whisk together the saffron cream, egg, and egg yolks, and season with salt.
• To assemble tart, spread red-pepper mixture evenly over bottom of tart shell. Carefully pour cream mixture over red-pepper mixture. Bake until custard is set, 20 to 25 minutes. Transfer tart to a wire rack; let cool slightly before serving.

Steps:

• Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
• Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

Steps:

• Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
• Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.