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.
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Rita Smith
[email protected]This is the best tart dough recipe ever! Thanks for sharing.
Nasrullah Jatoi
[email protected]This tart dough recipe is amazing! I'll definitely be using it again.
Kaushalya Sandeepani
[email protected]I'm so glad I found this tart dough recipe. It's a keeper!
Malachi Young
[email protected]This is the best tart dough recipe I've ever tried. The dough is so flaky and delicious.
Ab ghafar
[email protected]I love this tart dough recipe! It's so easy to make, and the dough is always delicious.
Nawazali Sheikh
[email protected]This tart dough recipe is my go-to for all my tart-making needs. It's so easy to make, and the dough always comes out perfectly.
Moyna Khan
[email protected]I'm so glad I found this tart dough recipe. It's the best one I've ever tried. The dough is so easy to make, and it always turns out perfect.
Judith Mikado
[email protected]This tart dough recipe is a game-changer! I've been using it for years, and it never fails me. The dough is always flaky and delicious, and it's so easy to work with.
Behtany Howe
[email protected]I love this tart dough recipe! It's so easy to make, and the dough is always perfect. I've used it for both sweet and savory tarts, and they've all been delicious.
Lyns'c Cheremond
[email protected]This tart dough recipe is amazing! I've used it to make both sweet and savory tarts, and they've all turned out perfectly. The dough is so easy to work with, and it always bakes up golden brown.
felisia akwabi
[email protected]I've tried a lot of tart dough recipes, but this one is by far the best. The dough is so flaky and buttery, and it holds its shape perfectly in the oven.
Murilo Pereira
[email protected]I'm not much of a baker, but this tart dough recipe was so easy to follow, even I could do it! The dough turned out perfectly, and my tart was a hit with my friends.
Raviya Husan
[email protected]This tart dough recipe is a keeper! It's easy to make, and the results are delicious. I've used it for both sweet and savory tarts, and it's always perfect.