Tart Pastry Press In The Pan Recipes

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.

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.

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.

PRESS-IN CRUST FOR LEMON CURD TART

Steps:

• Pulse flour, butter, sugar, and salt only until moist crumbs form.
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
• With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
• Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.

TART PASTRY

Steps:

• Combine the flour, sugar and salt. Cut the butter into eight pieces. Cut it into the flour or work it with your hands until the mixture is the texture of corn meal and begins to hold together when pressed (you may do this in a food processor).
• Combine the lemon juice or the lemon peel and water with the vanilla. Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together. Press the dough into a ball, wrap with plastic. Chill for 30 minutes.
• Press an even layer into an 11-inch fluted tart pan with a removable rim. Make sure you press the dough down evenly otherwise some parts will cook more quickly than others. Cover with plastic and place in freezer for 30 minutes or overnight.
• Preheat oven to 375 degrees.
• Bake the tart shell for 20 to 25 minutes until golden brown. You do not need to fill the shell with beans for baking.

SWEET TART PASTRY

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.

PASTRY FOR A ONE-CRUST TART

Steps:

• Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.

TART PASTRY

Steps:

• Place the flour and salt in the container of a food processor. Cut the butter into small pieces and add it. Add the yolks. Blend briefly and add the water gradually. Add only enough water so that the mixture pulls away from the sides of the container.
• If a food processor is not used, place the flour and salt in a mixing bowl. Cut the butter into small pieces and add it. Using a pastry blender or the fingers, work in the butter until the mixture has the texture of coarse cornmeal. Work in the yolks. Add only enough water so that the dough can be gathered together and shaped into a ball.
• Gather the dough into a ball, wrap in wax paper and chill. The dough may also be frozen for later use. Roll the dough out on a lightly floured board and use to line a 10-inch tart tin.