no roll pastry dough for tart(e)s
not everyone is so adept in the kitchen. a close friend of mine, for example, shouldn't be allowed into any kitchen let alone her own; she is simply a baking disaster. though she tries, pastry is not her forte. i've witnessed it and it's not pretty. while i try not to laugh, it's impossible. as she stares at me with this "what did i do wrong now" look on her face, i just roll my eyes and say, "move over, lemme do it {....again}. i then whisper in her ear, "next time buy it at the store and pretend you made it." she isn't amused and flings pastry dough at me that is stuck to her fingers like mortar.
this pastry is one even she can't screw up. let me rephrase that: yes, she can but it's much harder to do since all is done in a food processor and the dough is patted into the pastry and not rolled out. it's simple and fast and pretty much idiot proof provided you measure correctly, don't over process and FOLLOW DIRECTIONS {my friend always thinks she can do it "her way" LOL}.
one important thing about pastry dough - especially those for tart(e)s & pies. chilling your finished — rolled & fitted — pastry for a good 1/2 - 1 hr before baking usually retards the process of shrinkage once in the oven. just an extra tip....
no roll (butter) pastry dough
makes enough for 1 9-inch tart(e)
this can be made with the addition of ground almonds and almond extract or with vanilla beans and a bit of vanilla extract. adjust it according to your filling. the pastry can also be made without any flavourings at all. while it is made with butter, margarine can be used instead but it must be the kind which comes in blocks or rectangles and is solid.
ingredients:
1 1/4 c all purpose flour
1/4 c ground almonds or the beans on 1 vanilla pod*
1/3 c sugar
1/4 tsp salt
1/2 tsp almond extract or vanilla extract*
1/2 c butter or margarine (cold)
1 egg yolk
*optional — you can omit these items and make a plain crust.
method:
place the flour, ground almonds or vanilla beans if using, salt & sugar and extract in the food processor and pulse until blended. this can be done in a bowl, by hand, also if you don't have a processor.
add the butter which you have cut in small pieces. make sure it is still cold.
process by pulsing, or use a pastry cutter if doing it by hand, until it is incorporated and is sandy. don't overprocess.
add your yolk and pulse only until you get a ball of dough. do the same by hand but with a wooden spoon.
chill the dough for 15 minutes.
place the chilled dough in an ungreased tarte pan with a removable bottom.
press it in with your fingers and make sure to go up the sides of the tarte tin.
fill with the filling you like and bake at 375F. see here for an example.
this pastry is one even she can't screw up. let me rephrase that: yes, she can but it's much harder to do since all is done in a food processor and the dough is patted into the pastry and not rolled out. it's simple and fast and pretty much idiot proof provided you measure correctly, don't over process and FOLLOW DIRECTIONS {my friend always thinks she can do it "her way" LOL}.
one important thing about pastry dough - especially those for tart(e)s & pies. chilling your finished — rolled & fitted — pastry for a good 1/2 - 1 hr before baking usually retards the process of shrinkage once in the oven. just an extra tip....
no roll (butter) pastry doughmakes enough for 1 9-inch tart(e)
this can be made with the addition of ground almonds and almond extract or with vanilla beans and a bit of vanilla extract. adjust it according to your filling. the pastry can also be made without any flavourings at all. while it is made with butter, margarine can be used instead but it must be the kind which comes in blocks or rectangles and is solid.
ingredients:
1 1/4 c all purpose flour
1/4 c ground almonds or the beans on 1 vanilla pod*
1/3 c sugar
1/4 tsp salt
1/2 tsp almond extract or vanilla extract*
1/2 c butter or margarine (cold)
1 egg yolk
*optional — you can omit these items and make a plain crust.
method:
place the flour, ground almonds or vanilla beans if using, salt & sugar and extract in the food processor and pulse until blended. this can be done in a bowl, by hand, also if you don't have a processor.
add the butter which you have cut in small pieces. make sure it is still cold.process by pulsing, or use a pastry cutter if doing it by hand, until it is incorporated and is sandy. don't overprocess.
add your yolk and pulse only until you get a ball of dough. do the same by hand but with a wooden spoon.
chill the dough for 15 minutes.place the chilled dough in an ungreased tarte pan with a removable bottom.
press it in with your fingers and make sure to go up the sides of the tarte tin.
fill with the filling you like and bake at 375F. see here for an example.
2 comments:
It looks a lot like shortbread. I hate making pastry but this looks easy enough.
TC - yeah, you're right, it does. it's a good pastry dough though and really no fuss at all. mix and push into the pan, that's all! :)) just make sure it's fairly evenly distributed.
a no sweat recipe just for you. now start cranking out that dough!!
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