Sweet Tart Pastry Crust: Difference between revisions
From Recipes
Jump to navigationJump to search
Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[ ] |Yield=9" crust |Rating={{Delicious}} }} === Ingredients === * 1 3/4 cups AP flour * 7 T cold butter * 4 T sugar * 1 egg yolk..." |
No edit summary |
||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=~10 min + 20 chilling | ||
|CookTime= | |CookTime=15 min @ 425° | ||
|Source=[ ] | |Source=[ ] | ||
|Yield=9" crust | |Yield=9" crust | ||
| Line 15: | Line 15: | ||
=== Preparation === | === Preparation === | ||
Preheat oven to 425 degrees F. | |||
Combine all ingredients in a food processor. Blend just until a dough begins to form. | |||
Remove from food processor and place the dough on a floured work surface. Knead gently just until the dough comes together. Chill if the dough is too warm. | |||
Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.) | |||
Chill the dough for about 20 minutes in the freezer. | |||
Using a fork, prick the bottom of the pastry several times. Top with a layer of foil or parchment paper and then fill the crust with pie weights. (I use dried beans--multi-purpose! Don't waste your money on pie weights.) | |||
Bake in the oven for about 15 minutes until almost done. Remove and let cool. | |||
[[Category:Tart]] | [[Category:Tart]] | ||
Revision as of 16:46, 4 February 2019
| Summary | |
|---|---|
| Prep time | ~10 min + 20 chilling |
| Cook time | 15 min @ 425° |
| Source | [ ] |
| Yield / serves | 9" crust |
| Rating | Delicious |
Ingredients
- 1 3/4 cups AP flour
- 7 T cold butter
- 4 T sugar
- 1 egg yolk
- 1 1/2 T water
- 1/2 T almond extract
Preparation
Preheat oven to 425 degrees F.
Combine all ingredients in a food processor. Blend just until a dough begins to form.
Remove from food processor and place the dough on a floured work surface. Knead gently just until the dough comes together. Chill if the dough is too warm.
Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.)
Chill the dough for about 20 minutes in the freezer.
Using a fork, prick the bottom of the pastry several times. Top with a layer of foil or parchment paper and then fill the crust with pie weights. (I use dried beans--multi-purpose! Don't waste your money on pie weights.)
Bake in the oven for about 15 minutes until almost done. Remove and let cool.
