Monday, July 02, 2007

Sweet Pastry Crust



These are unbaked tartlet shells. It does seem like there are a lot of steps, but it isn't as complicated as it sounds. I am trying to practice this fundamental tart shells, to be filled with delicious fillings and toppings later.
Sweet Pastry Crust
Recipe credits: joyofbaking.com
Ingredients
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Baking Temperature: 205C/400F
Baking Time: 20-25 minutes
Directions
  1. In a separate bowl, sift or whisk together the flour and salt. Set aside.
  2. Place the butter in mixer and beat until softened. Add sugar and beat until light and fluffy.
  3. Gradually add the beaten egg, beating just until incorporated.
  4. Don't over mix or the butter will separate and lighten in color.
  5. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.
  6. Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.
  7. The resulting mixture is quite soft and breaks easily, so do handle with care. Dust some flour to prevent the dough mixture from sticking to the rolling pin.
  8. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.
  9. Unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. With a thumb up movement, again press dough into pan.
  10. Prick bottom of dough (this will prevent the dough from puffing up as it bakes).
  11. Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.
  12. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
  13. Do remember to fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
  14. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown.
  15. Remove weights and cool crust on wire rack before filling.

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