1 2/3 cup flour
1/4 cup sugar, very fine
1/2 tsp salt
10 tbsp butter -chilled
2 egg yolks
1 tsp vanilla extract cold water
A Recipe for
Sweet Buttery Tart Crust
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This Recipe for Sweet Buttery Tart Crust is one of thousands in the Recipes-to-go Baking Cookbook.
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
If you enjoy this Sweet Buttery Tart Crust Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This is a recipe for Sweet Buttery Tart Crust from the recipe cookbook of Recipes-to-go (Baking)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
1. Sift flour, sugar and salt into a mixing bowl. Cut chilled sweet
butter into pieces into the bowl. Using your fingertips, rapidly rub
the butter and dry ingredients together until th mixture resembles
course meal. Be careful to use only your fingertips as 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 to 45 seconds.
3. Place the ball of dough onto a pastry board. With the heel of
your hand, smear about ¬ cup of dough away from you into a 6- to
8-inch smear; repeat until all the dough has been dealt with. Scrape
dough together; re- form into a ball, wrap in wax paper and chill for
2 to 3 hours.
4. Roll out dough between two 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 an 8- or 9-inch false-bottom tart pan with 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 into inside, and
press into place with fingers. Chill.
6. Preheat over to 425øF.
7. Line dough in the tart pan with a piece of aluminium foil or wax
paper and fill with raw beans, rice or pastry weights. Bake for 8
minutes. Remove weights and foil. 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 to
10 minutes longer, or until edges are light brown. [One 8-inch to
9-inch shell]
=The Silver Palate Cookbook=
Serves: 1
Sweet Buttery Tart Crust Recipe brought to you by Recipes To-Go