TART DOUGH
Steps:
- In a small bowl, mix together the egg and cream. Set aside.
- In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry-looking. It will still be loose and crumbly at this point.
- Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
- Rolling and forming the shells: On a lightly floured work surface roll the dough out to 1/8-inch thick. Yield: 6 4-inch tartlets
- When lining tart, be sure to press the dough carefully around the bottom edges of the pans.
- Prebaking shells: To prebake a frozen or chilled shell line it with parchment paper. Fill the shell with uncooked rice, beans, or pie weights. (This helps the shell retain its shape.) Bake the shell in a preheated 350 degree oven until the edges are golden brown, about 10 minutes. Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.
- Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer. Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust.
TART SHELLS
Make and share this Tart Shells recipe from Food.com.
Provided by anme7039
Categories Tarts
Time 30m
Yield 24 shells, 24 serving(s)
Number Of Ingredients 3
Steps:
- Blend cream cheese and butter together.
- Add flour and mix.
- Chill for at least 30 minutes.
- Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
- Spoon filling into pastry shells.
- Bake at 325 degrees Fahrenheit for 25 minutes.
Nutrition Facts : Calories 65.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14.1, Sodium 37.8, Carbohydrate 4.1, Fiber 0.1, Protein 0.8
BASIC TART SHELL
Make and share this Basic Tart Shell recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 1h40m
Yield 1 pastry shell
Number Of Ingredients 5
Steps:
- Mix flour and salt in food processor or mixing bowl. Add butter and process, or cut into flour with pastry blender until mixture resembles coarse crumbs. Mix egg yolk and ice water. With machine running, pour egg mixture through feed tube and process until dough comes together; or pour egg mixture over flour mixture and stir with fork.
- Shape dough into thick disk, wrap in plastic wrap, and refrigerate at least 1 hour.
- Roll out dough 1/8-inch thick on lightly floured surface. Line 9-1/2-inch tart pan with dough and trim edge even with top of pan. Refrigerate 15 minutes.
- Heat oven to 400 degrees.
- Prick bottom and side of shell with fork. Line tart shell with aluminum foil (dull side up) and fill with pie weights or dried beans. Bake 15 minutes. Transfer to wire rack and remove foil and weights. Let cool.
Nutrition Facts : Calories 1348.1, Fat 75.5, SaturatedFat 45.7, Cholesterol 393, Sodium 312.9, Carbohydrate 143.7, Fiber 5.1, Sugar 0.7, Protein 22.8
TART SHELL
Steps:
- Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;
TART SHELL
Categories Dessert Bake Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for 1 (10-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 14-inch round on a lightly floured surface, then fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell with fork. Chill 30 minutes.
- Preheat oven to 425°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven until pastry is set and golden, about 12 minutes. Carefully remove foil and weights and bake shell until golden all over, 5 to 10 minutes more. Cool shell in pan on a rack.
TART SHELL
Categories Dessert Bake Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (11-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
TART SHELLS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes five 3-inch tart shells
Number Of Ingredients 4
Steps:
- Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
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- Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start.
- Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
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- Pulse together till butter is blended into the flour and the mixture is crumbly with some of the butter pieces the size of peas.
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- Preheat oven to 350°F. Add the flour, confectioners' sugar, and salt to a small bowl and whisk together.
- Melt the butter in a small saucepan (or in the microwave), add the vanilla extract to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened.
- Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom.
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- Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
- Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
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- 1. In a stand mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter for 30 seconds on low speed. Add the egg, scrape down the sides of the bowl with a rubber spatula, and mix on medium speed until evenly combined.
- 2. Working on a cutting board, press the vanilla bean flat, then use the tip of the paring knife to halve it lengthwise, from tip to tip. Turn the knife blade over and use the back of the blade tip to scrape the seeds from the center of each half.
- 3. In a medium bowl, combine the flour, cornstarch, and salt. With the mixer on low speed, stir in the flour mixture and vanilla bean seeds until just combined and no more dry patches are visible, about 10 seconds more. Finish mixing the dough by hand to ensure it is not over-mixed. The dough should be creamy, smooth and have the consistency of cookie dough.
SWEET TART CRUST - PRETTY. SIMPLE. SWEET.
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- Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it’s done is to take a piece of dough and press it between your thumbs – the dough should stick without feeling dry or crumbly.
- Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- If you don’t want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
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- In the bowl of a food processor1, combine flour, sugar and salt until whisked together. Add shortening and process until the mixture resembles coarse sand, about ten 1-second pulses. Add butter and process until the mixture forms small pea-sized pieces, about ten more 1-second pulses. Transfer mixture to a medium bowl.
- Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
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- Place flour, salt and sugar into a food processor and pulse briefly to combine (or combine by hand in a large bowl).
- Add cold butter, pulse (or cut in by hand with two table knives) until mixture resembles coarse meal, about 10 seconds in the food processor.
- Add 3 tablespoons ice water and pulse (or mix with a fork) just until the dough begins to come together.
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- Cut cold butter into small cubes. Add the butter into the food processor (which already has flour, sugar and salt combined from step 1) and pulse until the consistency becomes that of a coarse meal.
- In a small cup, combine the egg yolk, heavy cream and vanilla and stir well together. Add the egg mixture to the food processor and pulse to combine.
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