![]() ![]() Blind-bake the crust by covering it with foil and filling the tart pan with pie weights.Trim or fold over any excess dough around the edges, poke it several times with the tines of a fork to prevent shrinkage, and place the tart pan in the refrigerator or freezer to chill for at least fifteen minutes and up to one hour. Carefully center the tart dough in the pan and press it into the bottom and sides. ![]() Roll the dough out, rotating it and turning it frequently and adding more flour as necessary to keep it from sticking, until it is the size of your tart pan and between ¼ and ⅛ of an inch thick.Preheat the oven to 375 and liberally dust a pastry board or mat and your rolling pin with flour.If your dough was chilled for longer than an hour, remove from the refrigerator and allow to soften for ten minutes before rolling it out.Place the dough in the refrigerator to relax for at least an hour and preferably several hours or overnight. Knead the dough until it forms a ball and flatten into a disc.Remove the dough to a bowl or a well-floured board. Beat the egg, cream and water together in a small bowl. ![]() Add the butter and process until the mixture resembles coarse meal.
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