TART DOUGH
Provided by Deborah Madison
Categories Bake Vegetarian Butter
Yield Dough for one 9-inch tart
Number Of Ingredients 5
Steps:
- Combine the flour and salt in a bowl; then add the butter and shortening. With your hands, work the fat and flour together, sliding and flattening the mixture between your palms, or thumb and fingertips, until the butter and shortening are evenly distributed. Add 2 1/2 teaspoons cold water, and lightly work it into the flour, using your fingers, slightly cupped together, or a fork. Gather the dough into a ball, sprinkle a few drops of water over any remaining dry ingredients, and gather them together. Cover the dough with waxed paper or plastic wrap, flatten it into a disk, and let it rest at least 30 minutes in the refrigerator before using. The dough can also be frozen at this point for future use.
- When you are ready to roll the dough, lightly flour the work surface and the top pf the dough. If it is stiff from the cold, let it sit for 20 minutes before you roll it out. Roll it out with firm, even strokes into a circle about 1/8 inch thick. Pick it up on the rolling pin and slide it onto the pie dish or tart mold. Or, alternatively, fold it into quarters, lay it with the point in the center of the pan, then unfold. Trim the edges, leaving on overhang of an inch or so; then fold the overhang under and crimp the edge.
- To partially prebake the crust, first freeze the empty shell until it is quite firm. If you intend to freeze the crust for an extended period of time, wrap it in foil. When ready to use, preheat the oven to 425°F. Set the frozen tart shell directly into the oven, and bake until the crust has a "set" appearance and is just beginning to color, about 8-10 minutes. While the crust is baking, check to see that the bottom is not swelling with steam and air. If it does, prick it lightly with a paring knife.
- More traditionally, the crust may be prebaked unfrozen, first lining it with buttered foil, filling the foil with pie weights or dry beans, then baking, as above, until the edges are set and slightly browned.
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Maria Mzdrid
m.mzdrid@yahoo.comI would not recommend this tart dough recipe. It was difficult to make and the results were not worth the effort.
Ella Nolen
n.ella65@gmail.comThis tart dough was a disaster. It was impossible to roll out and it fell apart when I tried to transfer it to the tart pan.
Anthony Grixti
grixti-a@gmail.comI followed the recipe exactly but the tart dough turned out too dry. I'm not sure what I did wrong.
Xasan Cabdi
cabdi@gmail.comThis tart dough was a bit challenging to work with, but it was worth the effort. The crust turned out flaky and flavorful.
Anita Smith
sanita@aol.comI've made this tart dough recipe several times and it's always a success. It's so easy to make and the crust is always flaky and delicious.
Seipati Mokgosi
seipati.m43@gmail.comThis tart dough was easy to make and turned out great! I used it for a fruit tart and it was perfect.
Prince vicky
p@yahoo.comThis tart dough was delicious! The crust was flaky and buttery, and it held up well to the filling. I will definitely be making this again.
Simon Hamilton
simon_h14@hotmail.comThis was my first time making tart dough, and I'm so glad I used this recipe. It was so easy to follow and the dough turned out perfectly. I'll definitely be using this recipe again.
Sheer Ali
s_a94@yahoo.comI love this tart dough recipe! It's so versatile and can be used for both sweet and savory tarts. The crust always turns out flaky and delicious.
Rokshonara Begum
b-r@yahoo.comThis tart dough recipe is a keeper! It's so easy to make and produces a delicious and flaky crust. I've used it for both sweet and savory tarts, and it's always been a hit.
Melissa Jones
melissa_j@yahoo.comThis tart dough was a bit tricky to work with at first, but I'm glad I stuck with it. The final result was a delicious and flaky tart crust that was perfect for my fruit tart. I'll definitely be making this again.
Lyanna Pineiro
p88@hotmail.frI've tried many tart dough recipes before, but this one is by far the best. It's so simple to make and always turns out perfect. I love that it's made with all-butter, which gives it a rich and delicious flavor.
YUSUF RUKAYAT AHUOIZA
ay@hotmail.comThis tart dough recipe was a dream to work with! It was so easy to handle and roll out, and it baked up perfectly. My tart crust turned out flaky and golden brown, and it held its shape beautifully. I'm definitely going to use this recipe again and a