TART CRUST
This recipe for the buttery dough, known in French as pâte brisée, comes via the pastry chef Natasha Pickowicz. It makes enough for two 10-inch tarts; divide the dough into two equal-size balls, flatten into discs, wrap well in plastic wrap and keep in the freezer to defrost whenever you need it. It can be used for sweet or savory recipes, like this potato-and-radicchio tart.
Provided by Tejal Rao
Time 15m
Yield 2 10-inch tarts
Number Of Ingredients 5
Steps:
- Put the flour, sugar and salt into the bowl of a food processor, and pulse once or twice to mix. Add the butter, and pulse twice more, so it's still in very large pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl and looks like damp bread crumbs (you may not need to add all the water).
- Scrape the dough crumbs into a bowl, cover and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, divide the dough into two even balls, gently squashing each into a disc, and wrap each in plastic wrap. Put one in the fridge, to roll out for the potato-and-radicchio tart, and put the other in the freezer so that you have dough ready to go for another tart.
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[email protected]This is my new go-to tart crust recipe. It's so easy to make and it always turns out perfect. I love that I can use it for both sweet and savory tarts.
Thuso Sefanele
[email protected]I was really impressed with this tart crust recipe. It was so easy to make and it turned out so flaky and delicious. I will definitely be using this recipe again.
William Urbina
[email protected]This recipe is a game-changer. I've never been able to make a good tart crust before, but this one is perfect. It's so easy to make and it tastes amazing. I'm so glad I found this recipe.
Kiddie Denrick
[email protected]I followed the recipe exactly and the crust turned out perfectly. It was so easy to work with and it baked up beautifully. I'll definitely be using this recipe again.
Carlos Mcewen
[email protected]This is the best tart crust recipe I've ever tried. It's so easy to make and it tastes amazing. I highly recommend it!
Maria Angelina Souza
[email protected]I love this recipe! The crust is so flaky and delicious. I've made it several times and it's always a hit.
Bossu Manan
[email protected]This is the best tart crust recipe I've ever used. It's so easy to make and it tastes amazing. I've made it for both sweet and savory tarts and it's always perfect.
Henry Patrick
[email protected]I've made this tart crust recipe several times and it's always a hit. It's so flaky and buttery. I highly recommend it!
Oscarito Hernandez
[email protected]This is my new go-to tart crust recipe. It's so easy to make and it always turns out perfect. I love that I can use it for both sweet and savory tarts.
Chamain Thomas
[email protected]I was really impressed with this tart crust recipe. It was so easy to make and it turned out so flaky and delicious. I will definitely be using this recipe again.
Ernestina Adjei
[email protected]This recipe is a game-changer. I've never been able to make a good tart crust before, but this one is perfect. It's so easy to make and it tastes amazing. I'm so glad I found this recipe.
Shuaibu Barnabas
[email protected]I followed the recipe exactly and the crust turned out perfectly. It was so easy to work with and it baked up beautifully. I'll definitely be using this recipe again.
Niyah
[email protected]This is the best tart crust recipe I've ever tried. It's so flaky and buttery. I highly recommend it!
Faisal Yaqoob
[email protected]I love this recipe! The crust is so easy to make and it tastes amazing. I've made it several times and it's always a hit.
Tony Baulch
[email protected]This tart crust recipe is a keeper! It's so easy to make and turns out flaky and delicious every time. I've used it for both sweet and savory tarts, and it's always perfect.