BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)
This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.
Provided by blucoat
Categories Savory Pies
Time 45m
Yield 1 tart crust
Number Of Ingredients 6
Steps:
- FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few 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.
- HAND METHOD: 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 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 at least 3 hours or up to 5 days.
- When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
- To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it 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 1/4 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.) 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 - freeze - the dough for at least 1 hour before baking.
- Center a rack in the oven and preheat the oven to 400°F 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 - 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 : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1
FLAKY TART DOUGH
This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for two 9- or 10-inch tart shells
Number Of Ingredients 4
Steps:
- In a small bowl, mix together salt and water. Keep very cold until ready to use.
- Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
- On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.
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
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.
BASIC TART DOUGH
Categories Dessert Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for one 10"-diameter tart or one 14x10" galette
Number Of Ingredients 5
Steps:
- Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
- Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Do ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
JULIA'S CHOCOLATE TART DOUGH
Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".
Provided by skat5762
Categories Tarts
Time 45m
Yield 1 10inch tart
Number Of Ingredients 7
Steps:
- To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
- Add butter and pulse 8-10 times, until pieces are about the size of small peas.
- With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
- Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
- Gather the dough together and shape it into a rough square.
- Pat it down to compress it slightly, and wrap in plastic.
- Chill until firm, at least 30 minutes.
- The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
- Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
- Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
- 4 hours later, when I remembered to pull it out, it was frozen solid.
- I pulled out my box grater and grated it directly into the pie pan.
- It worked beautifully, no roling involed: just patted it all down into place.
CHOCOLATE TART DOUGH
Make this for our Chocolate Macadamia Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 2-by-4-inch shells
Number Of Ingredients 8
Steps:
- Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
- Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.
PIE DOUGH FOR CARAMELIZED APPLE TART
Use this pie dough to make our Caramelized Apple Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.
- Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
- Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
- Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.
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
CORNMEAL TART DOUGH
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
- Divide dough in half; press to flatten into disks. Wrap each in plastic; chill at least 30 minutes or overnight.
TART DOUGH
Use this recipe for tart dough to make our Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 6 dozen cream puffs
Number Of Ingredients 6
Steps:
- Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
- Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
ALMOND TART DOUGH
This recipe for almond tart dough is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes enough for 50 to 60 tart shells
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
- In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
- Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
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
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.
SALTED CARAMEL PEAR PHYLLO TART RECIPE | GIRL VERSUS DOUGH
This salted caramel pear phyllo tart features a buttery-crisp crust topped with thin, caramel-topped slices of fresh pear. Showstopping yet easy!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Brush 1 sheet fillo dough with melted butter, then gently press into bottom and sides of 9-inch tart pan, letting ends extend over edges of pan.
- Repeat with remaining fillo dough, brushing each layer with butter and arranging in pan in rotation so corners of dough do not overlap. Fold in edges of dough, slightly pinching sides to form crust.
- Arrange pear slices in decorative circles in prepared crust. Sprinkle top with sugar and cubes of butter.
- Bake 45 minutes until crust is deep golden brown and pear topping is cooked. Remove from oven and transfer to cooling rack; leave oven on.
- Meanwhile, in small saucepan over medium heat, heat sugar until dissolved. Cook 3 to 4 minutes, carefully swirling pan, until sugar begins to caramelize and turn amber in color. Remove from heat; stir in butter and salt until combined. Stir in heavy cream.
- Return saucepan to stovetop over medium heat; continue to cook sauce 2 minutes, stirring constantly, until slightly thickened and smooth. Remove from heat.
- Carefully and quickly brush top of tart with caramel sauce (you may need to reheat sauce over medium heat if it becomes too thick). Be sure to brush both crust and pear topping (there may be some caramel sauce left over). Return tart to oven and bake 10 minutes until caramel is melted and just begins to bubble.
- Return tart to cooling rack. Cool completely before slicing.
TART DOUGH
Provided by Deborah Madison
Categories Bake Vegetarian Butter
Yield Dough for one 9-inch tart
Number Of Ingredients 5
Steps:
- Combine the flour and salt in a bowl; then add the butter and shortening. With your hands, work the fat and flour together, sliding and flattening the mixture between your palms, or thumb and fingertips, until the butter and shortening are evenly distributed. Add 2 1/2 teaspoons cold water, and lightly work it into the flour, using your fingers, slightly cupped together, or a fork. Gather the dough into a ball, sprinkle a few drops of water over any remaining dry ingredients, and gather them together. Cover the dough with waxed paper or plastic wrap, flatten it into a disk, and let it rest at least 30 minutes in the refrigerator before using. The dough can also be frozen at this point for future use.
- When you are ready to roll the dough, lightly flour the work surface and the top pf the dough. If it is stiff from the cold, let it sit for 20 minutes before you roll it out. Roll it out with firm, even strokes into a circle about 1/8 inch thick. Pick it up on the rolling pin and slide it onto the pie dish or tart mold. Or, alternatively, fold it into quarters, lay it with the point in the center of the pan, then unfold. Trim the edges, leaving on overhang of an inch or so; then fold the overhang under and crimp the edge.
- To partially prebake the crust, first freeze the empty shell until it is quite firm. If you intend to freeze the crust for an extended period of time, wrap it in foil. When ready to use, preheat the oven to 425°F. Set the frozen tart shell directly into the oven, and bake until the crust has a "set" appearance and is just beginning to color, about 8-10 minutes. While the crust is baking, check to see that the bottom is not swelling with steam and air. If it does, prick it lightly with a paring knife.
- More traditionally, the crust may be prebaked unfrozen, first lining it with buttered foil, filling the foil with pie weights or dry beans, then baking, as above, until the edges are set and slightly browned.
TART SHELL DOUGH
Use this to make our Layered Pecan Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Process flour, salt, sugar, and butter in a food processor just until mixture resembles coarse meal, about 10 seconds.
- With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap. Refrigerate at least 30 minutes or up to 2 days.
CHOCOLATE TART DOUGH
Steps:
- Put the butter in the bowl of a standing mixer fitted with the paddle along with the sugar and a pinch of salt. Beat until pale.
- In a separate bowl, whisk the egg and egg white together. Add gradually to the butter, scraping the bowl often and beating until smooth.
- Whisk the flour, cocoa powder, and baking powder together. Add to the wet ingredients and mix on low speed only until blended.
- Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling. The dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
- Spiced Chocolate Tart Dough
- Add 1/2 teaspoon (0.5g) ground allspice and 1/8 teaspoon (0.2g) ground cinnamon to the bowl when you are beating the butter and sugar.
BASIC TART DOUGH
Provided by Molly O'Neill
Categories dessert
Time 1h15m
Yield One 12- to 14-inch pie shell
Number Of Ingredients 8
Steps:
- Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and pulse until only pea-size pieces remain.
- Whisk together the egg yolk, water and vanilla. Use the pulse button on the processor to incorporate the liquid ingredients quickly into the dry ingredients, until the dough begins to come together. Using your hands or a rubberized spatula, gather the dough into a ball, flatten, wrap in plastic and chill for one hour before use.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 105 milligrams, Sugar 7 grams, TransFat 1 gram
PATE' BRISEE- FRENCH STYLE TART DOUGH
Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.
Provided by Pastryismybiz
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cake flour and butter until pea size lumps form.
- Add the remaining ingredients and process just until liquids are incorporated.
- Form into ball and chill the dough before rolling out.
Nutrition Facts : Calories 968.1, Fat 54, SaturatedFat 33.3, Cholesterol 183.7, Sodium 2323.2, Carbohydrate 107.5, Fiber 2.2, Sugar 7.6, Protein 12.7
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