Perfect Plain Tart And Tartlet Crust Recipes

Steps:

• Put flour and salt in bowl of food processor. Cut the butter and margarine into small bits and add to the flour. Process 10 seconds, or until mixture resembles coarse meal. Add the water little by little, processing as little as possible (10 to 15 seconds). Dough should just hold together in the bowl, but not be wet or sticky. Turn out onto plastic wrap, press into a ball, and chill at least 1 hour before using.
• To form tart or tartlet shells, use twice as many pans as projected number of tart or tartlets. Lightly butter or spray with vegetable oil the insides of half the pans.
• Roll half the pastry onto a lightly floured board to slightly less than 1/8-inch thick. Cut the pastry slightly larger than the pans, press into pans, and cut away excess with your thumb. Repeat process with rest of pastry. In the case of a large tart, cut the pastry large enough so that there will be a 1/2-inch overhang.
• Press the unbuttered pans on top of each of the pastry-filled pans. These act as weights and will prevent shrinkage and puffing while baking. Line large tarts with aluminum foil and weight with beans or rice.
• Chill tart or tartlets on baking sheets until ready to bake. This may be done the day before. Do not leave unbaked pastry in the tart shells longer than this or discoloration may occur. Any unused pastry can be tightly wrapped and chilled (up to 2 days) or frozen.
• Preheat oven to 375 degrees. Bake the shells for 15 to 17 minutes. Press down any pans that puff up. When pastry seems to be coloring very slightly around edges, remove top pans and return pastry to oven to dry out. Do not brown. Cool the shells on racks. If not to be used immediately, store in a tightly covered plastic container in the freezer. Thaw before using.

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

Steps:

• In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
• Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
• On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
• For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
• CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.

Steps:

• Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)