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Tart Pastry

Dessert.Master's picture
Ingredients
  Whole wheat pastry flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), cut into pieces
  Egg yolk 1
  Honey 1 Teaspoon
  Ice water 6 Tablespoon
Directions

In a large bowl, sift together flour and baking powder.
Add butter.
With a pastry blender or 2 knives, cut in butter until the largest pieces are the size of a small pea. (Up to this point, the pastry can be prepared in a food processor fitted with a steel blade, but the following steps must be done by hand.) Place egg yolk into a 1/4-cup measure.
Add honey and enough ice water to fill measure.
Spoon the mixture, scraping out all the honey, into a small bowl, and beat it with a fork until well blended.
Pour it over the flour mixture, and, with 2 forks, lightly toss until the liquid ingredients are incorporated into the dry ingredients.
Add 1 to 2 tablespoons more ice water, until dough will hold together when pressed.
On a flat surface, form the dough into a ball.
Then flatten the ball into a 6-inch circle, wrap in plastic wrap, and chill.
When ready to bake, preheat oven to 450°F.
Roll out dough between 2 pieces of wax paper to a 12-inch circle.
Carefully strip off 1 piece of the wax paper.
Invert the dough over a 10-inch tart pan with a removable rim.
Remove the second piece of wax paper, and fit pastry into pan without stretching it.
Mend any tears.
With the flat of your hand, press top of rim to remove excess pastry.
With a fork, prick the inside of the pastry shell at 1/2-inch intervals.
Lay a 10-inch piece of aluminum foil over the bottom of the crust lightly, and form the edge of it into a 1-inch lip that does not touch the sides of the shell.
Fill the foil with an even layer of rice or beans, about 1 1/2 cups. (These can be saved and used many times for the same purpose.) Place pan on top shelf of oven.
Reduce heat to 400° F.
Bake for 7 minutes.
Take shell out of oven, and carefully remove foil and rice or beans.
Return shell to oven and bake 7 minutes longer or until lightly browned all over. (If bottom of shell bubbles up, prick it with a fork.) Cool on a wire rack.
After filling pastry shell, remove rim.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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