Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Note: You can also just use store-bought crust. If making the pastry, cut butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes. They should not be frozen but get really cold. In the meantime, place 2/3 of the flour, sugar and salt in the food processor. Mix well. Add butter cubes and process shortly, about 25 short pulses or about 25 seconds with the Thermomix on level 4. The dough should just begin to clump. Sprinkle the remaining flour on top and pulse about 3-4 times or about 10 seconds on Thermomix on level 4 or until the dough is just barely broken. Transfer mixture to a bowl. Sprinkle with 5 tablespoons of the very cold water and incorporate using a rubber spatula (make sure is a good one, I broke one of mine in the process, but it was a very old one). Fold and press the dough until it comes together. Add the last tablespoon of water if necessary (sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself). The dough should hold together when you press a little bit of it between your fingers. Form a ball, divide it into two discs, one a bit larger than the other and wrap the discs tightly in plastic foil. Refrigerate for at least 2 hours or overnight. Preheat oven to 200°C (400°F). On a lightly floured surface, roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form. My pie form has a diameter of 23 cm or 9 inches, so I rolled the dough into a circle of about 26 cm or 10.2-inch diameter. My pie dish also has a removable bottom (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish. Place the rolled out pastry sheet into your dish, pressing the dough into the fluted edges
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Fluted tart pan — quiches, fruit tarts, savory tarts
British black treacle — darker than golden syrup, gingerbread, parkin
French patisserie encyclopedia — 210 recipes with step-by-step photos
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Fluted tart pan — quiches, fruit tarts, savory tarts
British black treacle — darker than golden syrup, gingerbread, parkin
French patisserie encyclopedia — 210 recipes with step-by-step photos