12/3/2023 0 Comments Tart shell recipeIt can be a bit finicky to work with unless it’s sufficiently chilled. One of my favourite things about this recipe is that the tart shells don’t need to be blind baked with weights! However this method does produce a rather delicate dough, especially if you use the creaming method. This recipe makes a crisp, shortbread-like pastry. tart tin sizeġ recipe worth is easiest but if you roll the pastry to 2mm thick and re-rolling it, at least 4 can be done with 1/2 recipe Note that these quantities may vary depending on how thick you like to roll your pastry – I roll mine 2-3mm thick, usually on the thinner side of that range. In the table below “1 recipe worth” = “1 stick of butter worth of pastry”. I think of the quantity of pastry in terms of sticks of butter (approx 115g). I used to always try to make the minimum amount of pastry needed but it’s always much easier if you have a bit extra! You can save your leftovers, squish them together, and use them for the next project. Works rather well for lining small tart rings using the methods described on this page where the flexibility of the dough is not so much an issueĭue to the flexibility of this dough, I prefer it when lining large tart rings or small fluted tart tins using just one piece of dough Texture is a bit less fine, though (at least when the butter is worked in very finely) it’s not any more flaky Texture of the baked pastry is a bit finer Shrinks minimally and uniformly during baking holds its shape very well If you have a food processor it’s very fast!ĭough is a bit more brittle and trickier to work withĭough is more flexible and a bit easier to work with Need to have butter and eggs at room temperature I think the dough bakes just a little bit more uniformly with the creaming method, however, the food processor method is faster and easier! In a side-by-side comparison (see above picture), they both bake and hold their shape quite well – I can hardly tell them apart. The two methods I see the most often are either a creaming method (cream the butter and egg together, then add the flour) or rubbing the butter into the flour first, whether by hand or food processor, before adding the egg. Edit: I actually really like the additional tenderness that using powdered sugar brings to the pastry and so I’ve actually been leaning towards that lately! I have updated the recipe to reflect that, though the original proportions with granulated sugar are also included depending on your preference. But I often found the pastry a bit dry so I’ve slowly worked back the flour to butter ratio until I found something that usually works for me. Most often in the past I’ve been working with the Tartine recipe which I like for it’s relative simplicity – just flour, butter, granulated sugar and salt. Recipes with more flour to butter generally also have more egg to make up for it but the composition can still vary widely (note – some of these also have icing sugar, which I didn’t account for). In the table below I’ve compared the ratio of key ingredients between a variety of recipes. Sometimes recipes for the same thing diverge more than you would expect – take pâte sucrée (sweet tart crust) is one example. This page will cover a recipe for a classic, crisp tart crust, and a couple techniques for lining small tart rings and baking them without baking weights!
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