Sweet Buttery Tart Crust Recipe




Sweet Buttery Tart Crust Ingredients

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:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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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



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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

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Sweet Buttery Tart Crust

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Groucho Marx (1895-1977)






Sweet Buttery Tart Crust Directions

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

 

 

 

 

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Sweet Buttery Tart Crust Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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