Tart Crust Sweet N Buttery Silver Palate Recipes

SWEET TART CRUST

Steps:

• Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
• Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
• Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
• Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.

TART CRUST - SWEET N BUTTERY - (SILVER PALATE) RECIPE

Steps:

• 1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your Fingertips ONLY, rapidly rub the butter and dry ingredients together until the mixture resemble coarse meal. (Your palms will warm the dough) 2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. This should not take more than 30-45 seconds. 3. Place the gall of dough on a pastry board. With the heel of your hand, smear about 1/4 cup of dough away from you into a 6-8 inch smear; repeat until all dough has been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2-3 hours. 4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky. 5. Line either and 8 or 9 inch false bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill 6. Preheat oven to 425 degrees 7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 minutes longer. For a fully baked shell, return for 8-10 minutes longer, or until edges are a light brown.