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Ingredientes
- Â Â This recipe makes a rich, sweet, tender crust suitable for tarts.
- 1Â 1/4 c. all-purpose flour
- 1/8 tsp salt
- 1/4 c. granulated sugar
- 2 x extra-large egg yolks
- 1/2 tsp vanilla
- 6 Tbsp. cool unsalted butter (see note)
Direcciones
- By hand: Heap flour onto work surface; make a well in the center. Place salt, sugar, egg yolks and vanilla in center; mix with fork to dissolve sugar in yolks. Lb. butter with rolling pin to soften; add in to yolk mix and mix butter with yolk mix, using fingertips or possibly fork. Using a dough scraper or possibly pastry blender, gradually work flour into yolk mix with a cutting motion to make coarse crumbs.
- In food processor: Place all ingredients except flour in work bowl of food processor; process using four 1-second pulses. Add in flour and process with six to eight 1-second pulses, just till dough begins to clump (but doesn't form a ball).
- Gather dough into a rough mound. Work small portions of the dough against the work surface with the heel of your hand (pushing away from you). When dough is pliable and peels away from surface in one piece, shape into a ball. Wrap well; chill till hard (at least 2 hrs).
- Remove dough from refrigerator; allow to soften slightly before rolling.
- Place on lightly floured surface; sprinkle a little flour over dough or possibly rolling pin. Roll out dough from center toward edge to create a circle 1/8 inch thick and 1 1/2 inches larger than tart pan. Carefully lift dough and give a quarter turn after each rolling, reflouring surfaces as necessary. If dough cracks or possibly tears, brush a small, flat piece of dough with water and apply as a patch; don't reroll dough.
- Transfer dough to tart pan; carefully ease into place, molding dough to sides of pan with fingertips. Trim dough even with edge of tart pan. Cover and chill 1 hour before blind baking.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 1379 | |
| Calories from Fat 620 | 45% |
| Total Fat 70.64g | 88% |
| Saturated Fat 44.02g | 176% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 303mg | 13% |
| Potassium 192mg | 5% |
| Total Carbs 169.54g | 45% |
| Dietary Fiber 4.2g | 14% |
| Sugars 50.69g | 34% |
| Protein 16.87g | 27% |
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