1/10/2024 0 Comments Tart crust recipeRecipe and photograph by Hope Cantil copyright © 1999 property of. Nutritional Information Per Serving (1/8 of recipe): 146.0 calories 56% calories from fat 9.3g total fat 48.5mg cholesterol 121.5mg sodium 21.6mg potassium 13.6g carbohydrates 0.4g fiber 1.6g sugar 13.2g net carbs 2.0g protein. Remove foil and weights after 12 minutes and continue baking for 10 to 12 minutes or until lightly browned. Tip: To "blind bake" the crust and prevent it from puffing up too much, prick unbaked pastry all over and then line with aluminum foil and fill with pie weights, dried beans or rice. Makes 1 (9 to 10-inch) pie or tart crust 8 servings. Cool completely on a wire rack before filling.Bake in preheated oven for 12 to 15 minutes or until lightly browned.If you only need one shell for your recipe, the other can be wrapped well and refrigerated for use within a week, or frozen for longer storage. Remove pastry shell from refrigerator and prick all over with a fork. Tartine’s Flaky Tart Pastry recipe makes two 9-inch shells.Meanwhile, preheat oven to 425☏ (220☌).Place in desired pan and fold pastry overhang back toward inside press firmly against side of pan. On a lightly floured surface, roll dough out approximately 1-inch wider than a 9 to 10-inch pie pan or 9 1/2-inch tart pan.Beat egg yolk with ice water add to flour mixture. Place tart pan on a larger baking pan and bake crust for 5 minutes. In a large bowl, mix flour, sugar and salt cut in butter until mixture resembles a coarse meal.Recipe Ingredients:Ħ tablespoons cold butter, cut into chunksĢ tablespoons ice water Cooking Directions: This rich, buttery shortbread pastry is ideal for pies and tarts that call for a pre-baked crust.
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