Source: The Complete Book of Pastry, Sweet and Savory by:Bernand Clay
Makes 1 serving.
Preparation time: 20 minutes
Tips: Dough needs to cool 1 hour in bulk, one hour in shape.
Basic or Sweet Tart Dough
"Pate Brisée or Sucre"
Ingredients
Preparation
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar, (optional for savory tart)
4 oz unsalted butter (1 stick), chilled
1 oz lard or vegetable shortening (2 Tbsp), chilled
1 egg, lightly beaten
1 teaspoon lemon juice
2 tablespoons ice water
1. Measure flour, salt and sugar into the mixing bowl of a electric mixer. Attach the flat blade. Cut the butter and lard or vegetable shortening into small pieces and drop into the bowl. Start at low speed and stir until the pieces of flour-covered fat are cut into tiny particles, about 45 seconds. Stop the machine to check consistency. In a mixing cup blend egg, lemon juice and 1 tablespoon ice water. Turn speed to low. Add liquid a tablespoonful at a time until all particles are moistened and collect in a Mass on the mixer blade, about 15 seconds. Use only enough liquid to make a ball. Don't overmix or the dough will toughen.
2. Wrap the dough in foil or plastic wrap and refrigerate for 1 hour or longer.
Shaping:
3. Unless otherwise indicated, all tart doughs are to be rolled to a thickness of 1/8-inch. Roll dough in a floured surface, roll and move the dough and sprinkle with more flour to prevent sticking. Press any cracks that develop with your finger.
To line small tartlet tins, cluster them together on the work surface. Roll the dough somewhat thicker than finally wanted because most under go some stretching in the tin. Place the dough over the cluster. Roll with the floured pin. The cut pieces will be presses into the tiny containers. The job is completed by pressing the dough down with the thumbs and shaping it to fit the forms.
4. Chill the dough in whatever form for at least 1 hour before baking, filled or blind.
Baking:
A) Filled but unbaked tart should be placed on the lower rack of a 425 F degree oven. After 15 to 20 minutes reduce the heat to 375 F and move the tart to the middle shelf. Bake until the filling bubbles near the center. For a quiche, insert a knife; if it comes out clean, the quiche is done. It will continue to bake a few minutes after it is removed from the oven.
B) A "blind" or unfilled tart either partially or fully, set the oven to 425 F degrees. Prepare the dough, line the pan and fill it with dried beans, rice or aluminum pellets over a protective sheet of foil fitted around the inside of the crust.
-To partially bake a tart shell, place in the oven for 10 to 12 minutes. Take the pan from the oven, remove the weights and return to the oven for an additional 3 to 4 minutes to dry out the bottom crust.
-To bake a shell completely, bake for 18 to 20 minutes. Remove the pan from the oven, take out the weights and return to the oven for an additional 5 minutes to dry out the bottom crust, which then will be a light golden color.
Glazes:
A glaze gives a tart or tartlet a great look. Apricot and currant glazes are the two most used, easy to prepare. Store in the refrigerator as needed for months, reheat when needed. See "Glazes" under fillings and frostings.
Use darker glaze such as currant or raspberry on darker fruits such as cherries or berries.
The glaze is spooned or "gently" brushed over the filling and edges when both are hot.
NOTE: 1) Using high gluten bread flour or unbleached will make a tough dough, and pastry flour would make a dough too fragile to be lifted into the pans and shape.
2) In general, each cup of flour in the recipe makes:
-one 8-inch flan or tart shell
or -four 4-inch tartlet shells
or -fills at least twenty small barquette tins.
3) Recipes may be halved or multiplied as many times as you wish. Dividing an egg however, is a difficult feat unless it is first stirred and then measured by the spoonful.
For Sweet tart dough:
2 cups all-purpose flour
3/4 cup sugar
pinch of salt
1 lemon, rind only, grated or chopped fine
10 oz unsalted butter, chilled
1 tablespoon ice water, more or less if needed
