Best 5 How To Make Tart Dough Recipes

TART DOUGH

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.

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 DOUGH

Steps:

• Zabaglione: Combine egg yolks, sugar and salt in a large stainless steel bowl. Whisk in the Marsala and Sherry. Fill a large bowl 1/4 full of ice water set aside. Place first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. Immediately put over bowl of ice water and whisk until cold. Fold in whipped cream. Refrigerate until ready for use.
• Sponge cake: Preheat oven to 350 degrees F. Line the bottom of two 12- x 18-inch jelly roll pans with parchment paper. Sift together flour, baking powder, and salt. Set aside. Put the yolks and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on high speed until thick and pale yellow. Reduce to medium speed and slowly add the water and the vanilla. Scrape sides and bottom of the bowl. Return to high speed and continue whipping for about 5 minutes, until mixture is thick and ribbony. Fold the dry ingredients into the sugar egg mixture. Put the egg whites in a separate bowl of the mixer. With a clean dry whisk attachment, whip the egg whites on high speed until soft peaks form. Fold half the egg whites into the batter and then fold in remaining whites. Divide batter between the two pans and spread out evenly. Bake for 15 minutes, until golden brown and springs back when lightly touched.
• Assembly: Cut the sponge cakes into three 9-inch round circles and then cut each in half horizontally, to make six 9-inch circles. You will need 5 for this recipe. (Freeze others for later use.) Put a cake circle in bottom of a 9-inch springform pan. Top the cake layer with 1 1/4 cups of zabaglione. Continue layering cake and zabaglione in this manner, ending with a layer of cake. Refrigerate the cake for 1 to 2 hours to allow to set. Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the springform. Put the heavy cream and the sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Frost the sides and top of the cake. Decorate the top with chocolate shavings and sides with crushed amaretto cookies.

FLAKY TART DOUGH

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

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.