Monday, June 7, 2010

French Pastry Dough...I'm making a fruit tart! :)

Everyone loves a good tart, right? And isn’t the best part the crust? Well, as long as it has the perfect balance of sweet, butter, and crunch…this recipe below has an interesting twist on the normal recipe. Oh and it also creates a pretty good crust! Okay so onto the recipe. So instead of cutting cold butter into the flour stuffs, the butter stuff is melted in a bowl, and then the other stuff is added. The crust was flaky, yet held together at the same time. Plus, it was also really easy to make. I’m thinkin this will be a go-to pastry dough recipe.

French Pastry Dough – David Lebovitz

90 g (3 ounces) unsalted butter, cut into pieces
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour (a little more may be necessary)

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. Dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom

5. Once flattened to fit mold, prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

6. Let shell cool before filling!

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