How To make Tart Pastry
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/4 c Shortening
4 tb Milk; 4 to 6
Recipe by: Southern Living
Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into an 11- x 7-1/2- x 1-inch tart pan or into six (4-inch) tart pans. For baked tart shells, prick bottom of pastry generously with a fork. Bake at 450 degrees for 12 to 15 minutes or until lightly browned. (4-inch) tarts. NOTE: The butter in Tart Pastry gives this recipe extra strength to stand up on its own, since tarts are served out of the pans in which they were baked. You can bake this pastry in one large tart pan, or six small ones. Look for these shallow pans with removable sides in kitchen specialty shops. They may be called tart or quiche pans. -----
How To make Tart Pastry's Videos
How To Make AMAZING Fruit Tart From Scratch
Learn how to make an amazing fruit tart from scratch by following some simple steps. I’m sharing all the crucial tips to make it successful at home. Try making many shapes and sizes for your special event! The tart is made with tart crust, diplomat cream (pastry cream + whipped cream), and fresh fruits.
???? Get the written steps + the printable recipe from my blog!:
???? The ingredients to make fruit tart:
[Tart Dough]
One batch:
• All-purpose flour: 12.3 oz | 350 g
• Powdered sugar: 5.3 oz | 150 g
• Almond flour: 1.8 oz | 50 g
• Salt: a few pinch
• Unsalted butter: 6.3 oz | 180 g
• Egg: 2.5 oz | 70 g
*** I made one batch of the recipe in the video. Make a half batch for one batch of the pastry cream! (Check how much I could fill in the video.)
Half batch:
• All-purpose flour: 6.1 oz | 175 g
• Almond flour: 0.9 oz | 25 g
• Powdered sugar: 2.6 oz | 75 g
• Salt: a pinch
• Unsalted butter: 3.1 oz | 90 g
• Egg: 1.2 oz | 35 g
• Bread flour to dust on a working surface: Some
???? Bake at 350 F | 176 C for 10 - 22 mins depending on the size until they are golden brown.
Sweet tart crust tutorial:
[The Filling (Pastry Cream + Whipped Cream)]
Pastry cream
• Whole Milk: 14.1 oz | 400 g
• Vanilla Beans: 1/4 stick
• Granulated Sugar: 4.2 oz | 120 g ( 2.1 oz | 60 g + 2.1 oz | 60 g )
• Egg Yolks: 4
• Corn Starch: 0.7 oz | 20 g
• All-purpose flour: 0.7 oz | 20 g
• Salt: A pinch
• Butter (Unsalted): 1 oz | 30 g
Whipped cream
• Heavy cream: 3.5 oz | 100 g (about 1/5 of the pastry cream)
Pastry cream tutorial:
[Decorations]
• Fresh fruits of your choice!
Nappage (optional)
• Apricot jam 3.5 oz | 100 g
• Water 0.7 oz | 20 g (1/5 of the jam)
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Silica gels
Vanilla beans
Stand mixer
Hand blender
???? Other popular desserts:
Opera Cake
Lemon Madeleines
Chocolate Banana Cake
???? Other basic recipes:
Creme Brûlée
Fluffy Vanilla Roll Cake
Crepes
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The PERFECT Butter Tart Recipe | Easy Tart Crust Recipe
Wait till you try these ooey gooey Butter Tarts, which are a true Canadian classic! These are the ultimate sweet treat and with Canada Day upcoming, it is a must-try.
Full Written Recipe -
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#platinitwithwendy #buttertart #dessert
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5 ingredient perfect tart crust recipe | baking basics
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Makes (2) 9 tart shells
INGREDIENTS:
4 oz/ ½ cup powdered sugar
8 oz/1 cup unsalted butter, room temperature
1 egg
pinch of salt
12oz/1.5 cups all purpose flour
DIRECTIONS:
1. Cream together butter and sugar.
2. Add in egg, lemon zest, and vanilla.
3. Paddle in salt and flour.
4. Refrigerate dough for 30 min.-1 hour
5. Roll out dough to 1/4 thickness and line tart pan.
6. Freeze lined tart for 30 min.
7. Dock tart base.
8. Blind bake at 350F for 10 minutes. Remove pie weights then bake for another 5 minutes.
9. Cool completely
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Delicious mini tarts recipe. Tartlets. Custard.
➡️(14 pieces)
butter 100 g
powdered sugar 50 g
flour 170-180 g
baking powder 1/2 tsp.
a pinch of salt
1 egg
__________________
Custard;
1 egg yolk
milk 300 ml
sugar 50 g (3 tablespoons)
starch 25 g (2.5 tablespoons)
vanilla sugar 1 tsp
butter 50 g
________
bake at 220° for 10-15 minutes.
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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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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