SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SWEET PASTRY SHELL
Provided by Martha Stewart
Yield Makes one 12-inch tart shell
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and butter; pulse until mixture resembles coarse breadcrumbs. Add sugar and egg yolks; pulse until dough comes together. Turn dough out on a piece of plastic wrap, form into a ball, wrap, and chill for at least 1 hour.
- Preheat oven to 375 degrees. Place a fluted 12-inch tart pan with a removeable bottom on a baking sheet. Coarsely grate chilled pastry into pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up sides of pan; do not let pastry warm. Chill again for at least 30 minutes.
- Line shell with parchment paper and pie weights. Bake until lightly browned, 20 to 25 minutes. Allow shell to cool before filling, and remove pie weights.
SWEET PASTRY DOUGH
Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.
Provided by Lady of shallot
Categories Pie
Time 25m
Yield 4 4
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Cut in butter until crumbly.
- Mix beaten egg yolks,ice water and vanilla together.
- Mix into flour mixture until pastry just holds together.
- Knead in plastic wrap until smooth.
- Flatten; chill 1 hour.
- To partially blind bake: Set oven at 400 degrees Fahrenheit.
- Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.
Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3
BASIC SWEET PIE CRUST
Provided by Emeril Lagasse
Categories dessert
Time 40m
Yield Dough for 1 single-crust pie
Number Of Ingredients 6
Steps:
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
FLAKY SWEET PASTRY
Provided by Patricia Wells
Categories dessert
Time 1h15m
Yield Pastry for one large tart
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
- On a lightly floured surface, carefully roll out the dough to a 12-inch circle and transfer the dough to a 10 1/2-inch tart pan, preferably black tin, with a removable bottom. With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it. Trim the overhang, leaving about a one-inch edge. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage. Prick the bottom of the shell with the tines of a fork and chill for at least 20 minutes (or up to 24 hours, well wrapped).
- Preheat the oven to 375 degrees.
- Line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with weights of rice or dried beans - making sure you get all the way into the edges - to prevent shrinkage.
- For a partially baked shell, bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove the foil and weights and continue baking until it is thoroughly, lightly and evenly brown, about 10 more minutes. (For a fully baked shell, bake the pastry for 30 minutes after removing the foil and weights.)
Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 25 grams, Carbohydrate 116 grams, Fat 82 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 51 grams, Sodium 306 milligrams, Sugar 9 grams, TransFat 3 grams
SWEET PASTRY DOUGH FOR CUSTARD PIE
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one single-crust 9-inch pie
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
- Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.
BASIC SWEET PASTRY
The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc
Provided by scott3110
Time 15m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Crumb together by hand the butter in to the flour
- Add the sugar
- Mix in the egg and enough milk to form a soft dough - add flavour (opt)
EASY SWEET PASTRY DOUGH
Make and share this Easy Sweet Pastry Dough recipe from Food.com.
Provided by Muk_Muk
Categories Dessert
Time 20m
Yield 1 Pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt (if using) into a bowl.
- Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
- In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
- Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Roll out dough and shape to pie pan or cut out rounds for tarts.
Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4
More about "sweet pastry shell recipes"
PâTé SUCRéE RECIPE: SWEET FRENCH PASTRY CRUST
From thespruceeats.com
10 BEST PUFF PASTRY SHELLS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE A SWEET PASTRY - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST FILLED PASTRY SHELLS RECIPES | YUMMLY
From yummly.com
16 OF THE BEST PUFF PASTRY DESSERTS YOU CAN MAKE
From tasteofhome.com
SWEET SHORT DOUGH PASTRY RECIPE (FOR TARTS AND PIES)
From thespruceeats.com
PASTRY SHELL RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
SWEET PASTRY CRUST RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
HOW TO MAKE BEAUTIFUL MINI TARTLET SHELLS ⋆ SHANI'S …
From shanissweetart.com
SWEET PASTRY CRUST - HOW TO MAKE TART CRUST, SHORTCRUST …
From bakealish.com
PERFECT SWEET TART CRUST (PASTRY CRUST) • JUST ONE COOKBOOK
From justonecookbook.com
SWEET PASTRY SHELL - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
HOW TO MAKE SWEET SHORTCRUST PASTRY - BAKE PLAY SMILE
From bakeplaysmile.com
PâTE SABLéE, SWEET SHORTCRUST PASTRY (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
SWEET PASTRY - PAUL HOLLYWOOD
From paulhollywood.com
SWEET PASTRY DOUGH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PâTE SUCRéE (SWEET TART DOUGH) - ONCE UPON A CHEF
From onceuponachef.com
SWEET TART CRUST (FRENCH PASTRY – PâTE SUCRéE) | RECIPETIN EATS
From recipetineats.com
SWEET TART CRUST - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HOW TO MAKE A SWEET TART SHELL OR PâTE SUCRéE - EMILY LAURAE
From emilylaurae.com
BASIC SWEET PIE CRUST • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
PATE SABLEE RECIPE ( CRUMBLY SWEET PASTRY SHELL RECIPE) - BAKER …
From bakerrecipes.com
BUBBLE AND SWEET: HOMEMADE SWEET PASTRY SHELL RECIPE | TART …
From pinterest.com.au
HOW TO MAKE TART SHELLS - WHERE IS MY SPOON
From whereismyspoon.co
EASY PUFF PASTRY DESSERTS | ALLRECIPES
From allrecipes.com
CLASSIC SWEET PASTRY | LEITE'S CULINARIA
From leitesculinaria.com
SWEET PASTRY SHELL | FEASTY
From feastyrecipes.com
SINGLE-CRUST SWEET PASTRY PIE SHELL | CANADIAN LIVING
From canadianliving.com
SWEET CRUST PASTRY SHELL - CUISINE MAGAZINE - FROM NEW …
From cuisine.co.nz
SWEET PASTRY SHELL - RECIPES - COOKS.COM
From cooks.com
SWEET SHORTCRUST PASTRY (SIMPLE SHORTBREAD CRUST) - BAKE IT WITH …
From bakeitwithlove.com
SWEET SHORTCRUST PASTRY RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
PASTRY SHELL RECIPE | MYRECIPES
From myrecipes.com
PâTE SUCRéE (SWEET SHORTCRUST PASTRY) - A BAKING JOURNEY
From abakingjourney.com
SWEET TART CRUST RECIPE - GOOD THINGS BAKING CO
From goodthingsbaking.com
SWEET AND SIMPLE GLUTEN FREE SHORTCRUST PASTRY - CHAMPAGNE
From champagneandgumboots.com.au
BUBBLE AND SWEET: HOMEMADE SWEET PASTRY SHELL RECIPE | SWEET …
From pinterest.ca
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