How To make Tart Dough
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt 12 tablespoons (1 1/2 sticks) cold unsalted butter
In a small bowl, mix together the egg and cream. Set aside.
In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry-looking. It will still be loose and crumbly at this point.
Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
Rolling and forming the shells:
On a lightly floured work surface roll the dough out to 1/8-inch thick.
When lining tart, be sure to press the dough carefully around the bottom edges of the pans.
Prebaking shells:
To prebake a frozen or chilled shell line it with parchment paper. Fill the shell with uncooked rice, beans, or pie weights. (This helps the shell retain its shape.) Bake the shell in a preheated 350 degree oven until the edges are golden brown, about 10 minutes. Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.
Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer. Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust
How To make Tart Dough's Videos
Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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How to bake perfect tartlets. Pâte Sucrée recipe
This recipe you can use as a base for any tartlets on this channel.
I will tell you how to prepare the dough with a hand mixer, how to bake them properly, and how to do it without a perforated mat.
For 12-13 tartlets (diameter 8 cm):
Butter – 104 g
Sugar powder – 78 g
Salt – 2 g
Almond powder – 26 g
Eggs – 45 g
Flour (1) – 52 g
Flour (2) – 150 g
Tools: perforated metal rings, silicone mat (ideally perforated but not obligatory), oven, fridge
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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Tart shell making #shorts #tart #dessert
Perfect Tart Crust
Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling!
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Sweet Pastry Crust Recipe Demonstration - Joyofbaking.com
Recipe here: This Sweet Pastry Crust recipe, also known as Pate Sucree, produces a rich cookie-like pastry with a crisp texture. The pastry can be stored in the refrigerator for several days or frozen for several months. It is ideal for making both large and small tarts, especially those filled with fruit and/or cream.
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