FLAKY SWEET PASTRY (PATE SUCREE)
Provided by Food Network
Yield 1 10 to 12 inch tart or four i
Number Of Ingredients 5
Steps:
- Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.
FLAKY PASTRY DOUGH
Use this recipe to make our Coconut Patties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough dough for 30 patties
Number Of Ingredients 5
Steps:
- Place flour, butter, cream cheese, and salt in the bowl of a food processor, and pulse until thoroughly combined. Add ice water, 1 tablespoon at a time, until dough just comes together when pinched. Transfer to a piece of plastic wrap, and flatten into a disk. Chill for at least 1 hour before rolling.
FLAKY PASTRY
This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Kid Friendly
Time 1h45m
Yield 2 pie shells
Number Of Ingredients 4
Steps:
- Mix and sift together flour and salt.
- Cut butter into flour with 2 knives or a pastry blender.
- Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork.
- Wrap dough in waxed paper and chill for 1 hour before rolling.
- Divide dough in half.
- Roll on lightly-floured board to 1/8-inch thickness. for pies and pie shells.
- Bake pie shells at 220C for 15 minutes.
Nutrition Facts : Calories 997.8, Fat 62.6, SaturatedFat 39.1, Cholesterol 162.8, Sodium 1125.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.4, Protein 13.6
EXTRA-FLAKY PASTRY DOUGH
Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).
Provided by Carla Lalli Music
Categories Bon Appétit Dessert Bake Pastry Phyllo/Puff Pastry Dough Tart
Yield Makes enough for 1 galette
Number Of Ingredients 4
Steps:
- Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
- Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don't panic. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.
- Roll out dough on a lightly floured surface to a 12"-14" round or oval about 1/8" thick (don't worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
- Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
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- Blend the flour with the salt in a food processor. Add the butter and process until well blended, about 8 seconds. Add the water and process just until the water has been absorbed and the mixture looks like wet sand. Transfer the pastry to a work surface and knead lightly until it comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- On a lightly floured surface, roll the pastry into an 11 1/2-inch round. Drape the dough over a rolling pin, then open it out on a baking sheet lined with plastic wrap and refrigerate until ready to use.
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