SWEET TART DOUGH
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book. It may surprise you that everything, even the butter, is at room temperature when you mix the dough. Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won't find chunks of it when you roll out the dough. It also allows you to mix the dough quickly, minimizing air bubbles and the development of the gluten in the flour, which would result in too much elasticity in the dough, causing it to shrink during baking. He uses powdered sugar, rather than granulated, because it melts and combines quickly with other ingredients, again allowing you to mix the dough quickly. Almond flour contributes flavor to the dough and gives it a nice texture, but you could substitute regular flour if you have a hard time finding almond flour. Finally, he uses cake flour because it has a lower gluten content than all-purpose flour. Once you mix the dough it requires a long rest in the refrigerator - preferably overnight - so that the gluten developed during mixing can relax and the starch in the flour can absorb liquid. It should remain cold when you roll it out, and ideally you should give it another overnight rest in the fridge, uncovered, once it is rolled out, so that the pastry dries out even more. If you don't have the extra day, give it at least an hour.
Provided by Martha Rose Shulman
Categories snack, pastries, pies and tarts, dessert
Time 1h
Yield Two 9-inch pastry shells
Number Of Ingredients 7
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.
SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
SWEET TART DOUGH
Make and share this Sweet Tart Dough recipe from Food.com.
Provided by JubalHarshaw
Categories Dessert
Time 10m
Yield 1 tart crust
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1638.1, Fat 97.7, SaturatedFat 60.1, Cholesterol 433, Sodium 23.3, Carbohydrate 170.4, Fiber 4.2, Sugar 51.1, Protein 19.5
TART DOUGH
While Dorie Greenspan uses this dough for savories, it's really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche. This is a good dough to use anytime you see a recipe calling for pâte brisée. Be prepared: The dough should chill for at least 3 hours.
Provided by Emily Weinstein
Categories dessert, main course
Time 5h15m
Yield Makes one 9 - to 9 ½-inch tart shell
Number Of Ingredients 6
Steps:
- To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
- To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
- Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
- When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
- To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
- Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
- Chill - or freeze - the dough for at least 1 hour before baking.
- Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
- To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
- To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
Nutrition Facts : @context http, Calories 1267, UnsaturatedFat 24 grams, Carbohydrate 124 grams, Fat 75 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 46 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 3 grams
TART DOUGH (SWEET)
This is my best pastry for a sweet tart. It always behaves itself, and it's light and tender and tasty.
Provided by P48422
Categories Dessert
Time 5m
Yield 1 nine inch tart shell
Number Of Ingredients 5
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.
SWEET DOUGH FOR PIES AND TARTS
Provided by Food Network
Categories dessert
Time 2h
Yield one-crust pie, about 10 ounces
Number Of Ingredients 6
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
SWEET DOUGH FOR PIES AND TARTS
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.;
MEAN CHEF'S SWEET TART DOUGH
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
Provided by spatchcock
Categories Dessert
Time 15m
Yield 2 9inch tart shells
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1784.2, Fat 108.7, SaturatedFat 66.8, Cholesterol 473.4, Sodium 34.6, Carbohydrate 182.6, Fiber 4.6, Sugar 50.6, Protein 21.8
SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES)
Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h20m
Yield 12 Tarts
Number Of Ingredients 28
Steps:
- Dough:.
- In mixing bowl beat sugar and butter until light and fluffy.
- Add eggs and whichever flavorings you choose, mixing well.
- Combine baking powder and flour and slowly add to butter mixture beating until combined.
- Divide dough into two discs and wrap in waxed paper.
- Refrigerate for 2 hours.
- Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
- Cut 4" circles from dough.
- Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
- Fold over to create a semi-circle and gently press dough together to seal.
- Crimp edges using the tines of a fork.
- Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
- Cool on wire rack.
- Fillings:.
- Whichever filling you decide to use the steps are basically the same.
- Combine all ingredients except cornstarch and water.
- Cook over low heat for about 30 to 45 minutes.
- Combine cornstarch in cold water and add to filling mixture.
- Bring to a boil and cook 2-3 minutes or until slightly thickened.
Nutrition Facts : Calories 609.4, Fat 20.6, SaturatedFat 12.2, Cholesterol 118.8, Sodium 275.7, Carbohydrate 100.3, Fiber 3.2, Sugar 58.9, Protein 7.8
SWEET TART CRUST
This recipe, my trusted go-to, turns out a cookielike crust - sweet, golden and more crisp than flaky. Typically French - it's a pâte sablée - I use the recipe for my whole lemon tart as well as for the less French bakewell tart. I make the dough in a food processor using very cold butter, and while it sounds like culinary heresy, I roll it out as soon as it's made. Sandwiched between parchment or wax paper, the dough is a cinch to roll at this point - just make sure to chill it before you bake it (better yet, freeze it once it's in the pan). I also like to partly bake the crust before I fill it, a step you can skip, but prebaking will give you a crisper bottom crust.
Provided by Dorie Greenspan
Time 45m
Yield One 9-to-9 1/2-inch crust
Number Of Ingredients 5
Steps:
- Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
- Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
- Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
- Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.
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