![]() You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.ģ. Pierce crust all over with fork.Īlternately, you can press the dough in as soon as it is processed: Press it evenly across the bottom and up the sides of the tart shell. Fold overhang in, making double-thick sides. (Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom peel off paper. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Chill the dough, wrapped in plastic, for about 2 hours before rolling.Ģ. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Just before you reach this stage, the sound of the machine working the dough will change–heads up. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. ![]() Pulse the flour, sugar and salt together in the bowl of a food processor. How cool is that?!ĩ tablespoons (4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small piecesġ. My favorite part about this shell recipe and technique is that it doesn’t require pie weights. Go bookmark this one, my friends, because if you’ve ever sobbed at the doorway of your oven, wondering where oh where your tart walls went, you’ve waited too long for this. And before I go any further–you know, into the most awesome stuff I filled this tart crust with–I need to mark this momentous occasion its own post. Which is why today it is taking all of my restraint not to run up that last flight of stairs and shout from my rooftop: I have conquered my tart shells at last, and they shrink no more! … Although I suspect in my neck of this island, that would barely cause an eyebrow to arch.īut it is true, so deliciously true. No matter how many fingers I crossed, no matter how many Guaranteed No-Fail tricks I auditioned, no matter how many pounds of butter I had sacrificed in my quest, the crust I’d remove from the oven would hold as little as half of the volume of the one I put in, leading to thin tarts and pools of extra filling and oh so very many gray hairs. I have lamented tart crusts for years, as it seemed that no matter what I did–chill the crusts, weight the crusts, arranged small prayer circles outside the oven–they shrunk on me.
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