Monday, June 9, 2008

Tart oh.. Tart

Didn't find something sweet and simply for your dessert tonight ? Try this one .. very easy and off course yummy .. !! Tips from me, make the filling ahead of time, and you will never get busy stay in the kitchen all the time.

Pastry Crust Recipes :

210 grams all purpose flour

115 grams unsalted butter, room temperature

50 grams granulated white sugar

1 large egg, lightly beaten

pinch of salt

For Tartlets filling see in the other page HERE or HERE

In a separate bowl, sift or whisk together the flour and salt. Set aside.

Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready a miniature tart pan . On a lightly floured surface, roll out the pastry is about 1/8 inch thick. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry.

With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat Oven 350 F Line unbaked pastry shell with parchment paper. Fill tart pan with pie weights, rice or beans. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.

Once the pastry shell has cooled, evenly fill with the filling. The tart can be served immediately or covered and placed in the refrigerator.

No comments: