Tart Pastry Press In The Pan Recipes

TART PASTRY PRESS IN THE PAN

Steps:

• Combine sugar, flour cinnamon and salt, into a processor or in a bowl.
• Rub in the butter and vanilla until coarse crumbs.
• Pat into a tart pan neatly.
• Bake 350 degrees, until light and golden.

TART PASTRY

Steps:

• Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
• Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
• Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
• Test again, but be careful not to overwork the mixture, as the pastry will be tough.
• Transfer the mixture onto a lightly floured surface and divide into 6 portions.
• Using the heel of your hand, smear each portion once or twice in a forward motion.
• Gather dough together with a scraper and press into 1 ball.
• Flatten into a 6-inch disc.
• Wrap in plastic wrap and chill for about 1 hour.
• Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
• Fit into the 11-inch tart pan.
• trim any excess dough leaving a 1/2-inch overhang.
• Fold the overhang inward and press against the side of the pan to reinforce edge.
• Lightly prick the bottom and sides of the pastry with a fork.
• Chill for 30 minutes.
• Set oven to 375 degrees.
• Line the shell with foil and fill with pie weights or raw rice.
• Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
• Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.

PAT-IN-PAN PASTRY

Steps:

• In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
• Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.