Friday, December 16, 2005

Sweet Tart Dough

Makes Two 9 1/2 inch tart shells.

1 cup plus 1 tablspoon (122 grams) confectioner's sugar
1 3/4 cups (254 grams) all-purpose flour
Pinch of Salt
9 tablespoons (127 grams) unsalted butter, softened

Sit together the sugar, flour and salt into a medium bowl.

Place the butter inthe bowl of a food processor and process until smooth, about 15 secounds. scatter the flour mixture ove the butter, add the egg, and process just unitl th edough forms a mass; do not overmix. Turn the dough our onto th ecounter anddicide it itn two. shape each hajf into a disc, wrap in plastic wrap andrefrigerate for at least 2 hours or up to 24 hours. Half of the dough may be well wrapped and froxen fo rup to 1 month.

Let th edough stand at room temperature for 30 minuts to soften. Lightly butter two 9-1/2 inch fluted tart pans with removable bottoms.

Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.)

To Prebake the Tart Shells
Preheat the oven to 325 degrees F. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.


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