Best 5 My Grans Sour Cream Pastry Recipes

NO FAIL, SOUR CREAM PIE CRUST

Steps:

• Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

SOUR CREAM PASTRY

Steps:

• Pulse flour, salt and baking powder in food processor.
• Add shortening. Pulse until mixture resembles coarse meal.
• Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
• Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
• Cut into two pieces, rewrap one and return it to the refrigerator.
• Roll on a lightly floured surface.
• Fill and bake according to filling recipe.

SOUR CREAM PASTRY

Steps:

• Put the flour and salt in a 3 qt bowl, stir to blend.
• Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
• Stir in the sour cream with a fork.
• The pastry will appear dry because the sour cream is thick and does not disburse easily.
• With your hands, manipulate the dough into a ball.
• Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

SOUR-CREAM PASTRY

Steps:

• Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.
• If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.
• Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.
• Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.

TARTE TATIN

Steps:

• Blend flour, sugar and salt in large bowl of heavy-duty mixer fitted with whisk attachment. Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes. Ad d sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball; flatten into 6-inch-diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
• Spread butter over bottom of 12-inch-diameter ovenproof nonstick skillet with sloping sides (skillet should be at least 1 3/4 inches deep). Reserve 2 tablespoons sugar; sprinkle remaining sugar over butter. Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.
• Remove from heat. Arrange apples on their sides around edge of skillet, placing tightly together. Arrange as many of remaining apples as will fit, pointed ends up, in 2 circles in center of skillet. Sprinkle with 2 tablespoons sugar.
• Set skillet over medium-high heat; boil until thick peanut butter-color syrup forms, repositioning skillet often for even cooking and adding remaining apples as space permits, about 45 minutes (syrup will continue to darken during baking). Remove from heat; wrap handle several times with heavy-duty foil.
• Meanwhile, position rack in center of oven and preheat to 425 °F.
• Roll out pastry on floured surface to 12-inch round; place over apples. Cut four 2-inch slits in top of pastry. Press pastry down around apples at edge of skillet; brush pastry with some of egg glaze.
• Bake tart until pastry is deep golden brown, about 30 minutes. Transfer to work surface; cool 1 minute. Cut around edge of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter together tightly and invert, allowing tart to fall onto platter. Carefully lift off skillet. Rearrange any apples that may have become dislodged. Cool tart 30 minutes.
• Cut warm tart into wedges. Serve with crème fraîche.