Best Tart Pastry Press In The Pan Recipes

SWEET TART CRUST RECIPE

Steps:

• 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.
• To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
• To bake the crust: Preheat oven to 375F/190C and place rack in the center.
• Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface.
• Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
• To partially bake the crust: Bake for 5 minutes longer. You'll now need to proceed with your tart recipe, add the filling, and finish baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
• To fully bake the crust: Bake for about 10 minutes longer until golden brown and dry. Transfer to a wire rack and let cool completely.

TART CRUST

Steps:

• Put the flour, sugar and salt into the bowl of a food processor, and pulse once or twice to mix. Add the butter, and pulse twice more, so it's still in very large pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl and looks like damp bread crumbs (you may not need to add all the water).
• Scrape the dough crumbs into a bowl, cover and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, divide the dough into two even balls, gently squashing each into a disc, and wrap each in plastic wrap. Put one in the fridge, to roll out for the potato-and-radicchio tart, and put the other in the freezer so that you have dough ready to go for another tart.

TART PASTRY

Steps:

• Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
• Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
• Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
• Test again, but be careful not to overwork the mixture, as the pastry will be tough.
• Transfer the mixture onto a lightly floured surface and divide into 6 portions.
• Using the heel of your hand, smear each portion once or twice in a forward motion.
• Gather dough together with a scraper and press into 1 ball.
• Flatten into a 6-inch disc.
• Wrap in plastic wrap and chill for about 1 hour.
• Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
• Fit into the 11-inch tart pan.
• trim any excess dough leaving a 1/2-inch overhang.
• Fold the overhang inward and press against the side of the pan to reinforce edge.
• Lightly prick the bottom and sides of the pastry with a fork.
• Chill for 30 minutes.
• Set oven to 375 degrees.
• Line the shell with foil and fill with pie weights or raw rice.
• Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
• Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.

TART PASTRY PRESS IN THE PAN

Steps:

• Combine sugar, flour cinnamon and salt, into a processor or in a bowl.
• Rub in the butter and vanilla until coarse crumbs.
• Pat into a tart pan neatly.
• Bake 350 degrees, until light and golden.