This
dough is great! I say that because it is so versatile you can use it for pies,
cookie bases for candies you might want to make and of course, fruit tarts. It
can also be made ahead of time so if you are having a get together later in the
week but you are making a pie or tart for your family at the beginning of the
week you can make enough so that come Friday you are 1 step ahead. It also
freezes really well so you can make enough to last all summer if you like.
The
recipe that I am giving you today is enough for 5 tart shells, I am making sure
it is in weight so you can adjust as needed. Here we go:
Sweet
Tart Dough
Butter, Unsalted 12 oz.
Powdered Sugar, sifted 10.5 oz.
Egg Yolks 8 oz. (13 yolks)
Eggs 1
A.P. flour 28 oz.
1.
Cream
the butter and powdered sugar in your mixing bowl fitted with a paddle attachment.
2.
Combine
the egg yolks and the egg. Slowly add the eggs to the creamed mixture, mix
until it is smooth and free of lumps. Scrape the bowl as needed.
3.
With
the mixer on low speed, slowly add the flour to the mixture. Mix until it is
incorporated, DO NOT OVERMIX. The dough should be smooth, and firm but not
sticky.
4.
Dust
a sheet pan with flour. Pack the dough into the pan evenly. Wrap in plastic at
least twice to make sure no air gets in then put in the refrigerator for 20 –
30 minutes or until firm and cold. If you need it quicker put it in the freezer
for about 15 minutes. Take what you need for the dish you are making and
refrigerate or freeze the rest. If freezing, wrap it at least 3 times it
protects the dough from freezer burn and other flavors getting in.
So
grab your favorite summer fruit and if you don’t want a hot pie, have a nice
cool tart with fresh fruit and cream. Any way you like it.
As
always make life sweet and Enjoy!
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