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
sing Sage: |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This Recipe for Sweet Buttery Tart Crust is one of thousands in the Recipes-to-go Baking Cookbook.
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| George Bernard Shaw (1856-1950) |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This is a recipe for Sweet Buttery Tart Crust from the recipe cookbook of Recipes-to-go (Baking)
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Herb Tip |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
An empty belly is the best cook. |
| Estonian Proverb |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Time flies like an arrow. Fruit flies like a banana. |
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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