Best 3 Sweet Tart Dough Recipes
# Tantalizing Sweet Tart Dough: A Culinary Journey into Sweet and Savory Delights
Embark on a delectable culinary adventure with our comprehensive guide to sweet tart dough, a versatile pastry that forms the foundation of an array of tantalizing treats. From classic fruit tarts brimming with vibrant fillings to savory quiches bursting with flavorful ingredients, this versatile dough promises endless possibilities.
Discover the secrets of crafting the perfect sweet tart dough, with step-by-step instructions and expert tips to ensure a flaky, tender crust every time. Learn how to master the art of blind baking, a technique essential for achieving a crisp and sturdy tart shell.
Indulge in a symphony of flavors with our carefully curated collection of sweet tart recipes. Delight in the timeless elegance of a classic fruit tart, adorned with an assortment of fresh berries and a luscious glaze. Embark on a tropical escapade with our mango tart, a vibrant fusion of sweet and tangy flavors. Experience the rustic charm of a galette, a free-form tart that showcases the beauty of seasonal fruits.
For those who prefer savory delights, our savory tart recipes offer a world of culinary exploration. Create a mouthwatering quiche Lorraine, a classic French dish featuring a creamy custard filling and savory bacon. Embark on a Mediterranean adventure with our sun-dried tomato and feta tart, a symphony of tangy and briny flavors. Treat your taste buds to a flavorful roasted vegetable tart, a vibrant and healthy option packed with garden-fresh goodness.
Whether you're a seasoned baker or just starting your culinary journey, sweet tart dough is the perfect canvas for your creativity. With our detailed recipes and expert guidance, you'll be able to create stunning and delicious tarts that will impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on this delectable adventure together!
SWEET TART DOUGH
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book. It may surprise you that everything, even the butter, is at room temperature when you mix the dough. Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won't find chunks of it when you roll out the dough. It also allows you to mix the dough quickly, minimizing air bubbles and the development of the gluten in the flour, which would result in too much elasticity in the dough, causing it to shrink during baking. He uses powdered sugar, rather than granulated, because it melts and combines quickly with other ingredients, again allowing you to mix the dough quickly. Almond flour contributes flavor to the dough and gives it a nice texture, but you could substitute regular flour if you have a hard time finding almond flour. Finally, he uses cake flour because it has a lower gluten content than all-purpose flour. Once you mix the dough it requires a long rest in the refrigerator - preferably overnight - so that the gluten developed during mixing can relax and the starch in the flour can absorb liquid. It should remain cold when you roll it out, and ideally you should give it another overnight rest in the fridge, uncovered, once it is rolled out, so that the pastry dries out even more. If you don't have the extra day, give it at least an hour.
Provided by Martha Rose Shulman
Categories snack, pastries, pies and tarts, dessert
Time 1h
Yield Two 9-inch pastry shells
Number Of Ingredients 7
Steps:
- In a standing mixer fitted with paddle attachment, cream butter and salt on medium speed for 1 minute. Scrape down sides of bowl and paddle and add confectioners' sugar. Combine with butter at low speed. Scrape down bowl and paddle again, then add almond flour and vanilla and combine at low speed.
- Gradually add egg and a scant 1/2 cup cake flour (55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining cake flour and mix just until dough comes together. Do not overbeat. Dough should be soft to the touch.
- Scrape dough out of bowl and gently press into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic and refrigerate for at least 3 hours, preferably overnight.
- Very lightly brush two tart pans with butter. (You should not be able to see the butter.) Weigh dough and cut into two equal pieces. Wrap one piece and refrigerate while you roll out the other.
- Lightly dust parchment paper or a silicone baking mat with flour. Tap on dough lightly with a rolling pin to make it pliable. Begin rolling gently, three times in one direction, from the edge nearest to you to the far edge. Rotate dough a quarter turn clockwise. (If it's sticking, run an offset spatula underneath to loosen it, then gently lift it and lightly dust underneath with flour.) Repeat process until dough is about 1/4-inch thick and 11 inches in diameter. Check often to make sure dough is not sticking, and dust with flour as necessary.
- Cut dough into a 10 1/2-inch circle. (If it's on a silicone mat, flip it over onto a piece of lightly dusted parchment and peel off the mat first.) Very lightly dust dough with flour; brush away excess flour with a dry pastry brush.
- Loosely roll dough onto rolling pin, then unroll it onto a tart pan, making sure to cover pan evenly. Gently ease it into the pan so there is no gap between the bottom edge of the ring and the bottom of the pan (don't press hard or dough will be thinner in spots). Cut away excess dough by holding a paring knife perpendicular to the edge of the pan and spinning the pan around against the edge of the knife. Use a fork to poke little holes in dough across entire bottom of shell.
- Refrigerate dough, uncovered, for at least 1 hour and preferably overnight. If freezing dough, refrigerate for 1 hour, then double-wrap in plastic wrap, then in foil. Label, date and freeze. Repeat process of rolling out dough with the other dough half.
- Heat oven to 325 degrees with rack positioned in middle. Place tart pan on a baking sheet. Line shell with parchment and fill to the top with pie weights. (If dough is coming directly from the freezer, you don't need to defrost it first or use weights.) Bake for 15 minutes. Remove parchment and weights and return to oven for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool completely on a rack (with pan still on top of baking sheet) before filling.
SWEET TART DOUGH
Make and share this Sweet Tart Dough recipe from Food.com.
Provided by JubalHarshaw
Categories Dessert
Time 10m
Yield 1 tart crust
Number Of Ingredients 5
Steps:
- Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color.
- Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream.
- Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula.
- Fold the dough until no traces of flour remain.
- Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk.
- Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick.
- Refrigerate.
Nutrition Facts : Calories 1638.1, Fat 97.7, SaturatedFat 60.1, Cholesterol 433, Sodium 23.3, Carbohydrate 170.4, Fiber 4.2, Sugar 51.1, Protein 19.5
TART DOUGH (SWEET)
This is my best pastry for a sweet tart. It always behaves itself, and it's light and tender and tasty.
Provided by P48422
Categories Dessert
Time 5m
Yield 1 nine inch tart shell
Number Of Ingredients 5
Steps:
- Cream the butter, sugar and salt together in your mixer or food processor.
- Add the egg and mix until combined.
- Add the flour and mix until it all comes together.
- Flatten into a disk, wrap in plastic and chill thoroughly (at least 1 hour) before using.
Tips for Making Sweet Tart Dough:
- Use cold butter: Cold butter will help to keep the dough flaky and prevent it from becoming greasy.
- Work the dough quickly: Overworking the dough will make it tough. Be sure to work it just enough to bring it together.
- Chill the dough before baking: Chilling the dough will help to firm it up and make it easier to work with. This will also help to prevent the dough from shrinking in the oven.
- Use a tart pan with a removable bottom: A tart pan with a removable bottom will make it easy to remove the tart from the pan once it is baked.
- Don't overfill the tart pan: Overfilling the tart pan will cause the filling to spill over the sides. Be sure to fill the pan no more than two-thirds full.
- Bake the tart until the filling is set: The filling should be set when a toothpick inserted into the center comes out clean.
Conclusion:
Sweet tart dough is a versatile dough that can be used to make a variety of delicious tarts. It is easy to make and can be tailored to your own taste preferences. With a little practice, you will be able to make perfect sweet tart dough every time.
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