TART CRUST
This recipe for the buttery dough, known in French as pâte brisée, comes via the pastry chef Natasha Pickowicz. It makes enough for two 10-inch tarts; divide the dough into two equal-size balls, flatten into discs, wrap well in plastic wrap and keep in the freezer to defrost whenever you need it. It can be used for sweet or savory recipes, like this potato-and-radicchio tart.
Provided by Tejal Rao
Time 15m
Yield 2 10-inch tarts
Number Of Ingredients 5
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.
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Zeeshan Mohammad
[email protected]This tart crust recipe is amazing! It's so easy to make and it always turns out perfectly. I've used it for both sweet and savory tarts and it's always delicious.
taffie tshuma
[email protected]I'm not sure what went wrong, but my crust turned out really tough. I think I might have overmixed the dough.
Md Rakib Sarkar
[email protected]This crust recipe is a keeper! I'll definitely be making it again.
Forhad bin Rayhan
[email protected]This crust was perfect for my quiche! It was flaky and buttery, and it held up well in the oven.
Midnight Monsters
[email protected]This is the worst tart crust recipe I've ever tried. It was dry and crumbly, and it fell apart when I tried to fill it.
israr general
[email protected]The crust was easy to make, but it was a bit bland. I think I'll add some herbs or spices next time.
hychari sydney
[email protected]I've made this crust several times and it always turns out perfectly. It's the best tart crust recipe I've ever used.
Charles Andrews
[email protected]The crust was a bit too thick for my taste, but overall it was a good recipe.
Durga Bashyal
[email protected]This crust recipe is my new go-to. It's so versatile and can be used for both sweet and savory tarts.
Sayfi Mughal
[email protected]Easy to make and turned out great!
Misty purdy
[email protected]The crust was delicious and held together perfectly. It was the perfect base for my lemon meringue pie.
Gohar Ejaz
[email protected]This tart crust recipe was a lifesaver! I'm not the best baker, but this recipe was so easy to follow and the crust turned out perfectly. It was flaky and buttery, and it held up well to the filling.