Tart / Pie Dough Recipes
To pre-bake ("cuire à blanc"):
2. If the crust collapses on the sides just push it back up with a fork while it's in the oven.
2. Add the egg yolk and water (start with 2 tablespoons) and work the dough just until it comes together. Add more water if necessary (probably). Stop as soon as it sticks together and form it into a disc about 4cm thick, wrap it in cling film and chill at least 2 hours.
3. Keeps one week in the fridge and one month in the freezer.
Shortcrust pastry
I used this for the Rhubarb-Strawberry Tart (Tarte à la rhubarbe et aux fraises) and it was a perfect match. I pre-baked it. Makes a little more than you need for a large pie dish. This can also be used for a rustic apple pie where you fold the edges of the crust over the top of the fruit.
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| Just look at that flaky crust! |
- 300g plain flour
- 1/2 teaspoon salt
- (25g powdered sugar) -- omit if you are using this for a savory tart like a quiche
- (zest of 1/4 - 1/2 lemon) -- omit if you are using this for a savory tart like a quiche
- 160g cold unsalted butter, diced
- 70ml ice-cold water
1. Put the four, salt and sugar into a bowl and add the butter chunks. Rub it in by hand until it has a very coarse bread-crumb texture or close. You can also use a mixer with the beater attachment or food processor.
2. Add the water and work the dough just until it comes together. Stop as soon as it sticks together and form it into a disc about 4cm thick, wrap it in cling film and chill at least 2 hours.
(Keeps in the fridge 5 days and in the freezer a month - can be defrosted overnight in the fridge)
To pre-bake ("cuire à blanc"):
1. Roll out the dough on a flat floured surface, spread the dough in the pan and smush it up against the edges. Prick all over with a fork and bake in a pre-heated oven at 200°C for 15-20 minutes. You can put parchment paper weighted down with dry beans but I didn't and it turned out fine.
2. If the crust collapses on the sides just push it back up with a fork while it's in the oven.
Sweet pastry
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| Sweet pastry used for a lemon meringue tartlet |
I used this recipe for individual lemon tartlets. I pre-baked it in individual aluminum tartlet cases. It is a very sweet dough and is not good with apple tart because it's too rich!
- 330g plain flour
- 100g icing sugar (put a little less if you are planning to have a sweet filling)
- zest of 1/2 lemon
- 1/4 teaspoon salt
- 180g cold butter, diced
- 1 egg yolk
- 2-4 Tablespoons cold water (and maybe a little more)
1. Put flour, sugar, lemon zest, salt in a bowl and add the butter chunks. Rub it in by hand until it has a very coarse bread-crumb texture or close. You can also use a mixer with the beater attachment or food processor.
2. Add the egg yolk and water (start with 2 tablespoons) and work the dough just until it comes together. Add more water if necessary (probably). Stop as soon as it sticks together and form it into a disc about 4cm thick, wrap it in cling film and chill at least 2 hours.
3. Keeps one week in the fridge and one month in the freezer.
To pre-bake: see instructions above.
