Tart dough is made by cutting cold butter into flour until the mixture is sandy, then bringing it together with as little liquid as possible. The goal is to avoid developing gluten: too much gluten makes the dough elastic, causing the crust to shrink in the oven and become tough when sliced. Keep the butter cold, use ice water, and gather the dough without kneading it.
Tart Dough | A Sandy, Tender Tart Crust
Tart dough is made by cutting cold butter into flour until the mixture is sandy, then bringing it together with as little liquid as possible. The goal is to avoid developing gluten: too much gluten makes the dough elastic, causing the crust to shrink in the oven and become tough when sliced. Keep the butter cold, use ice water, and gather the dough without kneading it. dadagastro.com
12 slice 25 min + 20 min Medium 180°C oven
Step by Step
How to make it?
1
Cut the butter into the flour
8 min
Put the flour, powdered sugar, and salt in a large bowl. Cut the cold butter into cubes and add it. Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand. Do not use your palms; they are warmer than your fingers and will melt the butter.
2
Add the liquid and bring the dough together
5 min
Add the egg yolk and ice water and bring the dough together with a spatula. Then press it into a ball by hand for no more than 30 seconds. Do not knead; the goal is to avoid developing gluten. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate.
3
Press into the pan
8 min
Roll the chilled dough to 3 mm thick between two sheets of parchment paper. Transfer it to the pan and press it into the sides with your fingers. Press the seam between the base and sides together; any gap there will collapse during baking. Prick the base all over with a fork and freeze the pan for 15 minutes.
4
Blind-bake
20 min
Line the crust with parchment paper and fill it with dried beans or rice. Bake in an oven preheated to 180°C / 355°F for 15 minutes. Remove the weights and parchment and bake for 5 more minutes. The crust is ready when it looks matte and dry and the edges are golden. Let it cool completely before adding the filling.
Reminder
Refrigerate the gathered dough for at least 1 hour before pressing it into the pan; this resting time is not included in the recipe time. Unrested dough will slide down the sides of the pan in the oven.
Nutritional Values · 1 serving
Values are estimates
173 kcalCalories
2 gProtein
21 gCarbohydrate
9 gFat
1 gFiber
5 gSugar
70 mgSodium
5 gSaturated Fat
Protein 5% Carbohydrate 49% Fat 47%
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Soğuk tereyağıyla çalışmak şart, yumuşak yağla hamur kum dokusu vermiyor. Buzlu su da ölçülü, fazlası hamuru sertleştiriyor. Kalıba yaydıktan sonra buzdolabında yarım saat dinlendirmek de gerekiyor, dinlendirmeden fırına giren hamur kenarlardan aşağı kayıyor.
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