SWEET SHORT PASTRY
A sweet shortbread-type pie crust. Goes well with fruit pies.
Provided by Nori Salisbury
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 7
Steps:
- Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
- When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 18.2 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 8.9 g, Sodium 293.2 mg, Sugar 3.3 g
SWEET PASTRY DOUGH
This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
- In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
- Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE
A basic shortcrust pastry is easy to make. This foolproof recipe shows how to make it by hand or with a food processor, and shares tips for success.
Provided by Elaine Lemm
Categories Dessert Pie Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients
- Place the flour, salt, and butter in a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
- Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
- Place the flour, salt, and butter into the bowl of the processor.
- Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
- Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
- Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
- Use in your desired pie, tart, and quiche recipe. Enjoy.
Nutrition Facts : Calories 216 kcal, Carbohydrate 24 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 109 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings or 1 tart, UnsaturatedFat 0 g
SWEET PASTRY DOUGH
This mixture is easy to make, it's exactly like regular pastry, except for the sugar. I use 1/2 butter, 1/2 vegetable shortening, but if desired, the butter can be doubled, and the latter, omitted.
Provided by Tuck Burnette
Categories Pie
Time 30m
Yield 6-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, sugar and salt.
- Cut in the butter a little, then add the shortening, work into a paste, to create a crumb, keeping the mixture light.
- Whisk together the egg, vinegar, vanilla and water.
- Work the mixture to a dough, use an electric mixer, fitted with a paddle attachment if desired, I work it with a spoon, until it isn't wet, then use my hands to moisten the crumbs, with the cohesive dough, at the bottom of the bowl.
- Remove the dough, it should not be crumbly, shake it over the bowl, if there are any crumbs left, set the pastry aside, add a few drops of water to the remaining mix, gather together, and add to the whole.
- Rub both sides of the dough in flour before putting into a zip top bag, to chill for at least an hour before using the rest of the flour, for rolling and baking the dough.
Nutrition Facts : Calories 575.3, Fat 33.7, SaturatedFat 14.3, Cholesterol 71.7, Sodium 148.6, Carbohydrate 62.1, Fiber 1.4, Sugar 22.4, Protein 6.6
SWEET PASTRY DOUGH
Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.
Provided by Lady of shallot
Categories Pie
Time 25m
Yield 4 4
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Cut in butter until crumbly.
- Mix beaten egg yolks,ice water and vanilla together.
- Mix into flour mixture until pastry just holds together.
- Knead in plastic wrap until smooth.
- Flatten; chill 1 hour.
- To partially blind bake: Set oven at 400 degrees Fahrenheit.
- Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.
Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3
EASY SWEET PASTRY DOUGH
Make and share this Easy Sweet Pastry Dough recipe from Food.com.
Provided by Muk_Muk
Categories Dessert
Time 20m
Yield 1 Pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt (if using) into a bowl.
- Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
- In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
- Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Roll out dough and shape to pie pan or cut out rounds for tarts.
Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4
PATE SUCREE (SWEET PASTRY DOUGH)
Pate Sucree (pronounced paht soo-KRAY) is the sweet cousin of Pate Brisee (Flakey Pastry Dough). Producing a crust that is similar to shortbread in taste and texture, Pate Sucree is a richer dough due to the addition of eggs and sugar. It is typically used only for sweeter tarts.
Provided by Mark F.
Categories Dessert
Time 35m
Yield 480 grams (enough for two 8"/9" Tarts)
Number Of Ingredients 4
Steps:
- A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.
- Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.
- With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.
- Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).
- Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.
- Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter.
- Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling.
- Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.
- Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 25 - 30 minutes or until it is lightly browned throughout.
Nutrition Facts : Calories 4.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.1, Sodium 1.9, Carbohydrate 0.5, Sugar 0.1, Protein 0.1
HOW TO MAKE SWEET SHORTCRUST PASTRY
Learn how to make deliciously sweet shortcrust pastry - it's so easy! Just 4 basic ingredients and 5 minutes prep time... it couldn't be any simpler!
Provided by Lucy - Bake Play Smile
Categories basics
Time 1h
Number Of Ingredients 4
Steps:
- Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
- Slowly adding the iced water until a smooth dough forms.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
- Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
- Add the iced water and knead for 1 minute on interval speed.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
- When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
- If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
- Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
- Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
Nutrition Facts : Calories 2125 kcal, Carbohydrate 227 g, Protein 27 g, Fat 124 g, SaturatedFat 77 g, Cholesterol 323 mg, Sodium 1076 mg, Fiber 7 g, Sugar 37 g, ServingSize 1 serving
BASIC SWEET DOUGH
This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 recipe.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
HOW TO MAKE SWEET EMPANADA DOUGH
Steps:
- Mix the flour, sugar and salt in a food processor.
- Add the butter, eggs and water until a clumpy dough forms.
- Knead the dough for a few minutes.
- Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .
- Use the empanada discs immediately or store in the refrigerator or freezer to use later.
- To assemble these sweet empanadas or dessert turnovers, place the filling of your choice on the center of each empanada disc. Don't add too much filling since it makes it harder to close or seal the empanadas when they're overstuffed.
- To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If needed, you can brush the inside edges with egg white, it will act as a glue for the empanadas. You can do a final seal by pressing the top of a fork against the edges. You can also try a curl type seal, called repulgue or churito, by using your fingers to twist the curl the edges - this is harder with sweet empanadas than with regular savory empanada dough.
- For best results, refrigerate the empanadas for at least 30 minutes before baking - this also helps them seal better and prevents the filling from leaking out.
- If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked). After brushing the empanadas with egg wash, you can sprinkle sugar (I prefer brown sugar or demerara) on top. You can also sprinkle them with regular or powdered sugar after baking.
- Bake the empanadas in a pre-heated oven. I usually bake them at 375F/190C. The baking time will vary based on the oven and size of empanadas, and should be in the range of 18-25 minutes - the empanadas will be ready once they are golden on top.
PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH
Very versatile sweet dough...use with Almond Tart recipe which is among mine posted. From a booklet given to me by Alitalia Airlines.
Provided by Mamie37
Categories Dessert
Time 15m
Yield 1 single crust
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the flour, sugar, salt, and zest.
- Cut in the butter, until it resembles coarse meal.
- Add the egg and the vanilla and toss the mixture until incorporated.
- Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
- Chill, wrapped in plastic at least 1 hour or overnight.
- Let the dough stand at room temperature until softened, but still firm enough to roll out.
PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)
Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2" big.
Provided by Nagi
Categories Sweet Baking
Number Of Ingredients 6
Steps:
- Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
- Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
- Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
- Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
- Unwrap chilled dough. Place on a lightly floured work surface.
- Roll out into a 32cm / 13" round (3mm / 1/8" thick).
- Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
- Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
- Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
- Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
- Chill pastry in tart tin for 30 minutes.
- Preheat oven to 200°C / 390°F (180°C fan).
- Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
- Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
- Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
- Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
- Make ahead up to 3 days, suitable for baking once filled.
Nutrition Facts : Calories 1764 kcal, Carbohydrate 199 g, Protein 29 g, Fat 96 g, SaturatedFat 54 g, TransFat 3 g, Cholesterol 379 mg, Sodium 1363 mg, Fiber 7 g, Sugar 52 g, ServingSize 1 serving
SWEET PASTRY DOUGH
Categories Dessert Thanksgiving Quick & Easy Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for 1 (10- to 11-inch) tart
Number Of Ingredients 6
Steps:
- Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
- Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.
BASIC SWEET PASTRY
The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc
Provided by scott3110
Time 15m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Crumb together by hand the butter in to the flour
- Add the sugar
- Mix in the egg and enough milk to form a soft dough - add flavour (opt)
SWEET PASTRY DOUGH
Categories Bread Dessert Christmas Easter Thanksgiving Chill Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for a 9- to 10-inch tart
Number Of Ingredients 8
Steps:
- Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
- Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
- Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.
SWEET PASTRY DOUGH
This recipe can be prepared in 45 minutes or less.
Yield Makes enough dough for a single-crust 9-inch pie or a 9- to 11-inch tart
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
SWEET PASTRY DOUGH
A classic recipe for sweet pastry dough, perfect for tarts, from Gourmet Magazine.
Provided by Shelley Wiseman
Categories Christmas Thanksgiving Gourmet
Yield Makes enough for 1 single-crust pie or tart
Number Of Ingredients 6
Steps:
- Stir together flour, sugar, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir together egg yolk and 1 1/2 tablespoons water and drizzle evenly over butter mixture. Gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add remaining 1/2 tablespoon ice water, stirring (or pulsing) until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
- Gather all dough into a ball, with a pastry scraper if you have one, then flatten into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
SWEET PASTRY DOUGH
Categories No-Cook Quick & Easy Chill Gourmet
Yield Makes enough dough for a 14-inch tart or double-crust 9-inch pie
Number Of Ingredients 8
Steps:
- Cut butter into 1/2-inch cubes. In a bowl whisk together flour, sugar, and salt to taste. With your fingertips or a pastry blender blend together flour mixture and butter until mixture resembles coarse meal. In a small bowl with a fork lightly beat together whole egg, yolk, vanilla, and lemon juice and stir into flour mixture. Toss mixture with fork until egg mixture is absorbed. With your hands gently knead mixture in bowl until it comes together and forms a dough. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
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- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using).
- Mix again.Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough.
- Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
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- In a food processor or bowl, combine the flour, sugar & cold butter together. Using your hands or using a food processor crumble the butter into the flour & sugar mixture until it resembles breadcrumb-like texture. Do not overdo it as the butter may start to melt and make the flour soggy. The breadcrumb-like texture is what you want
- To this mixture add the egg yolk and mix well. The dough at this point should come together and form a rough ball. Only if the dough still feels dry add the egg white as needed
- Once the dough is ready, place it on a piece of cling wrap and flatten it into a disc-like shape. Cover all around with cling wrap and let it sit in the refrigerator for half n hour
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- In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. Add the sugar next and continue to beat until light and fluffy.
- Choose a tart pan that will work best. Grease or coat the 8-9 inch tart pan with non-stick baking spray (oil and flour combination spray). *My preferred tart pan is metal, that also has a removable bottom. However, this sweet shortcrust pastry dough will form into any shape pan.
- Remove the chilled pastry crust and cut a sheet of aluminum foil or parchment paper that is larger than your pie or tart pan. *Leave excess edges for ease of removal while the baked crust is still warm/hot. Fill the lined shortcrust pastry with pie weights, dried beans or rice. Use enough of whatever you're using as weights to hold down the paper and keep the dough from puffing while baking.
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- Combine the dry ingredients by pulsing 10 to 12 times in a food processor or blending it with a pastry blender. The next and very important step is incorporating the butter. Do this with love. Think of this step as “wrapping” the butter with tiny packages of flour that will help the pastry rise as it bakes. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In a processor, this should take between 40 and 50 quick, successive pulses. With a pastry blender, it takes about the same number of times cutting the butter into the flour. Use your eyes and don’t be afraid to look, just don’t touch, at least not excessively, as hot hands are pastry’s worst enemy.
- Similarly, you don’t want to over-water the pastry, which is the next step, and the one that took me so long to master. Too much water wreaks havoc with the gluten and requires over-manipulation and additional flour—both of which make for tough pastry. The amount of water the pastry will take largely depends on the humidity level of the flour. In my kitchen, this pastry usually takes between 2 and 3 tablespoons of water. Whether in a processor or in a bowl with a blender, trickle the water very slowly into the pastry while pulsing or cutting. The second the pastry begins to form a big, messy ball, you’re there, so STOP! (Note: If the dough turns gummy and sticky and messy, try adding 2 tablespoons of flour. If that can’t fix it, throw it out and try again. You’ll get it right the next time! And it’s just flour, water, and butter.)
- Turn the pastry dough out onto a lightly floured surface and very quickly divide it in half. Shape each portion into a thick round disk with your hands, scooping up any stray bits and working them into the disks. It should feel and look a little like Play-Doh, or, as I once thought to myself, a very firm little baby’s bottom. Look for bits of butter peeking through the pastry—this is a good thing. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or wrap super duper well in plastic and then place in a resealable plastic bag and freeze for up to a month. Roll out and bake according to your tart recipe.
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