Richtartcrust Recipes
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
RICH TART CRUST
This is a great crust. It has a nice texture to it and an excellent taste. It's also quite easy to prepare. I froze the butter before using it.
Provided by Reddyrat
Categories Dessert
Time 33m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the flour, salt, and sugar in a food processor. Pluse once or twice.
- Add the butter and process about 10 seconds until the mixture looks like cornmeal.
- Add the egg yolks and process another few seconds.
- Place the mixture in a bowl and sprinkle 3 T of water over it. Gradually gather the mixture into a ball. Add more water if the mixture is dry.
- Flatten into a disk, wrap in plastic, and freeze the dough for 10 minutes (or refrigerate for at least 30 minutes).
- Roll the dough between two sheets of plastic wrap - both sides sprinkled with flour.
- Roll from the center out. Add a little flour if it seems very sticky at first. But if it becomes sticky while you're rolling, put it back in the refrigerator for a few minutes.
- When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough into the pan.
- Before filling, freeze the dough for 20 minute or refrigerate for 1 hour.
- Bake as directed in the recipe.
- Or if not so directed, preheat the oven to 425 degrees. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with beans, rice (I used quinoa). Bake 12 minutes. Remove from the oven, reduced heat to 350 degrees and remove weights and foil. Bake another 10-15 minutes or until crust is golden brown. Remove and cool on a rack.
Nutrition Facts : Calories 237.1, Fat 15.6, SaturatedFat 9.5, Cholesterol 85.4, Sodium 149.7, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.2
EASY TART CRUST
An easy Easy Tart Crust recipe.
Categories Food Processor Dessert Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 crostata crust or enough dough for raisin tartlets
Number Of Ingredients 5
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.)
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