STRAWBERRY "BANDANNA" TART
The secret to making a bandanna you can eat with a fork-aka this fruit tart with a cutout crust-is using aspic cutters in varied shapes, such as circles and ovals. This just so happens to be our favorite dessert to serve for a patriotic holiday like Memorial Day or the Fourth of July.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 8
Steps:
- Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
- Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
- On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
- Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
- Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.
PATE BRISEE FOR FRUIT TARTS
Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 blueberry tart or 2 dozen fruit tartlets
Number Of Ingredients 4
Steps:
- Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
- With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
- Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
STRAWBERRY BANDANNA TART
Steps:
- Combine strawberries and granulated sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir to combine.
- Preheat oven to 450°F. On a lightly floured surface, roll out 1 disk of dough to an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Roll out remaining disk of dough to an 11-inch square. Using aspic cutters, cut out shapes in a bandanna pattern (keeping at least a 2-inch border). Refrigerate or freeze until firm, about 30 minutes.
- Spread strawberry mixture over shell. Carefully place remaining chilled dough over filling. Trim any overhang.
- Whisk together egg and water, and brush over top dough. Sprinkle with sanding sugar. Refrigerate or freeze tart until firm, about 30 minutes.
- Place on a parchment-lined rimmed baking sheet, and bake 25 minutes. Reduce heat to 400°F. Bake until filling is bubbling, 30 to 35 minutes more. (If crust browns too quickly, tent with foil.) Transfer tart to a wire rack to cool completely before unmolding. Cut into squares, and serve.
PATE' BRISEE- FRENCH STYLE TART DOUGH
Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.
Provided by Pastryismybiz
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cake flour and butter until pea size lumps form.
- Add the remaining ingredients and process just until liquids are incorporated.
- Form into ball and chill the dough before rolling out.
Nutrition Facts : Calories 968.1, Fat 54, SaturatedFat 33.3, Cholesterol 183.7, Sodium 2323.2, Carbohydrate 107.5, Fiber 2.2, Sugar 7.6, Protein 12.7
PATE BRISEE FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
PâTE BRISéE TART CRUST
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Provided by Julia Child
Categories Bake Chill Butter Bon Appétit
Yield Makes one 8-inch-diameter crust
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
- Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.
PATE BRISEE FOR CRANBERRY TART
Our Cranberry Tart recipe comes together with this flaky crust.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for 2 9- or 10-inch tarts
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES
Categories Fruit Dessert Bake Raspberry Strawberry Almond Summer Jam or Jelly Gourmet
Number Of Ingredients 16
Steps:
- Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
- In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
PATE BRISEE FOR STRAWBERRY "BANDANNA" TART
Use this recipe when making our Strawberry "Bandanna" Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Yield Makes enough for one 9-inch tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).
More about "pate brisee for strawberry bandanna tart recipes"
TART PASTRY (PâTE BRISEé) RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PATE BRISEE SUCREE RECIPE CREATES THE MOST DELICIOUS …
From lovefrenchfood.com
PÂTE BRISÉE – CLASSIC FRENCH PIE AND TART PASTRY
From urbnspice.com
PATE BRISEE RECIPE FOR QUICHE AND TART CRUSTS - EASY …
From easy-french-food.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
PâTE BRISéE - CHARLOTTE PUCKETTE
From charlottepuckette.com
PATE BRISEE OR TRADITIONAL SAVORY FRENCH TART PASTRY
From acanadianfoodie.com
HOW TO MAKE AN ALL BUTTER PIE CRUST, FRENCH PATE …
From highlandsranchfoodie.com
PATE BRISEE RECIPE FOR QUICHE AND TART CRUSTS
From pinterest.com
PATE BRISEE FOR A SAVORY 9-INCH TART – KEVIN LEE JACOBS
From agardenforthehouse.com
PâTE BRISéE RECIPE | PERFECT HOMEMADE CRUST FOR QUICHE AND TARTS
From cookingrecipe.trade
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
PATE BRISEE (SAVORY TART CRUST) RECIPE - COOKING TO ENTERTAIN
From cookingtoentertain.com
PâTE SABLéE (FRENCH SHORTCRUST PASTRY) - A BAKING JOURNEY
From abakingjourney.com
STRAWBERRY TARTE TATIN - NOT QUITE NIGELLA
From notquitenigella.com
PATE BRISEE, GALETTE AND HAND PIES – SMITTEN KITCHEN
From smittenkitchen.com
PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
From everydaypie.com
STRAWBERRY TART, HERMé’S SWEET PASTRY - LA TARTINE GOURMANDE
From latartinegourmande.com
STRAWBERRY BANDANNA TART - PLAIN.RECIPES
From plain.recipes
PâTE BRISéE TART DOUGH RECIPE — CHEF ISO
From chefiso.com
PATE BRISEE FOR FRUIT TARTS - MEALPLANNERPRO.COM
From mealplannerpro.com
PâTE BRISêE (UNSWEETENED TART OR QUICHE PASTRY) - KILVO
From kilvo.org
PATE BRISEE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SAVORY PâTE BRISéE FROM TARTS RECIPE | BAKEPEDIA
From bakepedia.com
PâTE BRISéE - ROBERT SINSKEY VINEYARDS
From robertsinskey.com
PATE BRISéE: FAVORITE PIE AND TART PASTRY - LAUREN GROVEMAN
From laurengroveman.com
PATé BRISéE RECIPE MIXES UP A BEAUTIFUL SHORT CRUST PASTRY
From lovefrenchfood.com
PATE BRISEE (PIE DOUGH) - SIMMER + SAUCE
From simmerandsauce.com
HOW TO MAKE PâTE BRISéE (SHORTCRUST PASTRY) - WHEEL OF BAKING
From wheelofbaking.com
RECIPE: TEMPER CHOCOLATE & PASTRY’S PâTE BRISéE BUTTER TARTS
From montecristomagazine.com
TENDER TART PASTRY - SUSAN HERRMANN LOOMIS | ON RUE TATIN
From onruetatin.com
STRAWBERRY TART - MOIST PERFUMED STRAWBERRY PIE | PANDESPANI
From pandespani.com
STRAWBERRY AND ALMOND TART - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love