Tart Dough Recipes

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CANADIAN BUTTER TARTS



Canadian Butter Tarts image

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

Steps:

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g

TART DOUGH



Tart Dough image

While Dorie Greenspan uses this dough for savories, it's really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche. This is a good dough to use anytime you see a recipe calling for pâte brisée. Be prepared: The dough should chill for at least 3 hours.

Provided by Emily Weinstein

Categories     dessert, main course

Time 5h15m

Yield Makes one 9 - to 9 ½-inch tart shell

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
1 large egg
1 teaspoon ice water

Steps:

  • To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
  • When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - or freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : @context http, Calories 1267, UnsaturatedFat 24 grams, Carbohydrate 124 grams, Fat 75 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 46 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 3 grams

TART DOUGH



Tart Dough image

Use this recipe for tart dough to make our Cream Puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 6 dozen cream puffs

Number Of Ingredients 6

6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons heavy cream

Steps:

  • Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
  • Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.

TART DOUGH



Tart Dough image

Provided by Food Network

Categories     dessert

Number Of Ingredients 6

1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

Steps:

  • In a small bowl, mix together the egg and cream. Set aside.
  • In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry-looking. It will still be loose and crumbly at this point.
  • Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
  • Rolling and forming the shells: On a lightly floured work surface roll the dough out to 1/8-inch thick. Yield: 6 4-inch tartlets
  • When lining tart, be sure to press the dough carefully around the bottom edges of the pans.
  • Prebaking shells: To prebake a frozen or chilled shell line it with parchment paper. Fill the shell with uncooked rice, beans, or pie weights. (This helps the shell retain its shape.) Bake the shell in a preheated 350 degree oven until the edges are golden brown, about 10 minutes. Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.
  • Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer. Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust.

TART DOUGH



Tart Dough image

Provided by Food Network

Categories     dessert

Number Of Ingredients 17

8 large egg yolks
1/2 cup sugar
Pinch salt
3/4 cup Marsala
1/4 cup Sherry
1 1/2 cups heavy whipping cream, soft peaks
2 1/2 cups flour
5 teaspoons baking powder
Pinch salt
10 large eggs, separated
2 1/2 cups sugar
1/2 cup plus 2 tablespoons boiling water
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 cup chocolate shavings
3/4 cup crushed amaretto cookies

Steps:

  • Zabaglione: Combine egg yolks, sugar and salt in a large stainless steel bowl. Whisk in the Marsala and Sherry. Fill a large bowl 1/4 full of ice water set aside. Place first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. Immediately put over bowl of ice water and whisk until cold. Fold in whipped cream. Refrigerate until ready for use.
  • Sponge cake: Preheat oven to 350 degrees F. Line the bottom of two 12- x 18-inch jelly roll pans with parchment paper. Sift together flour, baking powder, and salt. Set aside. Put the yolks and sugar in the bowl of an electric mixer. Using the whisk attachment, whip on high speed until thick and pale yellow. Reduce to medium speed and slowly add the water and the vanilla. Scrape sides and bottom of the bowl. Return to high speed and continue whipping for about 5 minutes, until mixture is thick and ribbony. Fold the dry ingredients into the sugar egg mixture. Put the egg whites in a separate bowl of the mixer. With a clean dry whisk attachment, whip the egg whites on high speed until soft peaks form. Fold half the egg whites into the batter and then fold in remaining whites. Divide batter between the two pans and spread out evenly. Bake for 15 minutes, until golden brown and springs back when lightly touched.
  • Assembly: Cut the sponge cakes into three 9-inch round circles and then cut each in half horizontally, to make six 9-inch circles. You will need 5 for this recipe. (Freeze others for later use.) Put a cake circle in bottom of a 9-inch springform pan. Top the cake layer with 1 1/4 cups of zabaglione. Continue layering cake and zabaglione in this manner, ending with a layer of cake. Refrigerate the cake for 1 to 2 hours to allow to set. Unmold the cake by running a hot dry knife around the edge of the pan and then releasing the latch on the springform. Put the heavy cream and the sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Frost the sides and top of the cake. Decorate the top with chocolate shavings and sides with crushed amaretto cookies.

BASIC TART DOUGH



Basic Tart Dough image

This is my Basic Tart Dough recipe. The filling possibilities are endless. I use this recipe for Italian Almond Tart, mini tarts for mini pecan pies, strawberry cream tarts etc.

Provided by Vseward Chef-V

Categories     Dessert

Time 50m

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 7

1 egg yolk
2 tablespoons very cold water
1 teaspoon vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, 1 stick cut into 1/4-inch cubes

Steps:

  • In a small bowl, stir together the egg yolk, water and vanilla; set aside.
  • To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
  • To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
  • Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  • To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

Nutrition Facts : Calories 141.9, Fat 8.1, SaturatedFat 5, Cholesterol 36.1, Sodium 50.4, Carbohydrate 15.6, Fiber 0.3, Sugar 5.6, Protein 1.6

BEST EVER PIE CRUST



Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

TART DOUGH



Tart Dough image

Provided by Deborah Madison

Categories     Bake     Vegetarian     Butter

Yield Dough for one 9-inch tart

Number Of Ingredients 5

1 cup unbleached white flour
3/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes
1 1/2 tablespoons solid vegetable shortening
2 1/2 to 3 tablespoons ice water

Steps:

  • Combine the flour and salt in a bowl; then add the butter and shortening. With your hands, work the fat and flour together, sliding and flattening the mixture between your palms, or thumb and fingertips, until the butter and shortening are evenly distributed. Add 2 1/2 teaspoons cold water, and lightly work it into the flour, using your fingers, slightly cupped together, or a fork. Gather the dough into a ball, sprinkle a few drops of water over any remaining dry ingredients, and gather them together. Cover the dough with waxed paper or plastic wrap, flatten it into a disk, and let it rest at least 30 minutes in the refrigerator before using. The dough can also be frozen at this point for future use.
  • When you are ready to roll the dough, lightly flour the work surface and the top pf the dough. If it is stiff from the cold, let it sit for 20 minutes before you roll it out. Roll it out with firm, even strokes into a circle about 1/8 inch thick. Pick it up on the rolling pin and slide it onto the pie dish or tart mold. Or, alternatively, fold it into quarters, lay it with the point in the center of the pan, then unfold. Trim the edges, leaving on overhang of an inch or so; then fold the overhang under and crimp the edge.
  • To partially prebake the crust, first freeze the empty shell until it is quite firm. If you intend to freeze the crust for an extended period of time, wrap it in foil. When ready to use, preheat the oven to 425°F. Set the frozen tart shell directly into the oven, and bake until the crust has a "set" appearance and is just beginning to color, about 8-10 minutes. While the crust is baking, check to see that the bottom is not swelling with steam and air. If it does, prick it lightly with a paring knife.
  • More traditionally, the crust may be prebaked unfrozen, first lining it with buttered foil, filling the foil with pie weights or dry beans, then baking, as above, until the edges are set and slightly browned.

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