Sweet Buttery Tart Crust

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Servings: 1 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Flour, Sugar, very fine, Salt, Butter -chilled. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Sweet Buttery Tart Crust

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 694.5

Description

This International dessert features Flour, Sugar, very fine, Salt, Butter -chilled. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Sift flour, sugar and salt into a mixing bowl.
  2. Cut chilled sweet butter into pieces into the bowl.
  3. Using your fingertips, rapidly rub the butter and dry ingredients together until th mixture resembles course meal.
  4. Be careful to use only your fingertips as your palms will warm the dough.
  5. Stir egg yolks, vanilla and water together and
  6. add to the flour- butter mixture and
  7. blend in, using a fork.
  8. Shape dough into a ball.
  9. This should not take more than 30 to 45 seconds.
  10. Place the ball of dough onto a pastry board.
  11. With the heel of your hand, smear about cup of dough away from you into a 6- to 8-inch smear; repeat until all the dough has been dealt with.
  12. Scrape dough together; re- form into a ball, wrap in wax paper and chill for 2 to 3 hours.
  13. Roll out dough between two sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to
  14. line your pan.
  15. Work quickly, as the dough can become sticky.
  16. Line either an 8- or 9-inch false-bottom tart pan with dough, fitting it loosely into pan and pressing to fit sides.
  17. Trim edges 3/4 inch outside top of pan, and
  18. fold this edge over into inside, and press into
  19. place with fingers.
  20. Chill.
  21. Preheat over to 425F (218&# 194;°C).
  22. Line dough in the tart pan with a piece of aluminium foil or wax paper and
  23. fill with raw beans, rice or pastry weights.
  24. Bake for 8 minutes.
  25. Remove weights and foil.
  26. Prick the bottom of the dough with a fork in several places.
  27. For a partially baked shell, return to oven for 3 to 4 minutes longer.
  28. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are light brown.
  29. [One 8-inch to 9-inch shell] =The Silver Palate Cookbook=

Nutrition Facts

Servings 1

Amount Per Serving
Calories 694.5kcal
% Daily Value *
Total Fat 31.4g49%
Saturated Fat 19.3g97%
Cholesterol 80.6mg27%
Sodium 2681.1mg112%
Total Carbohydrate 91.2g31%
Dietary Fiber 2.7g11%
Sugars 15.4g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, butter, buttery, chilled, cold, crust, dessert, extract, fine, flour, international, salt, sugar, sweet, tart, title, vanilla, vegetarian, very
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