I am very new to the whole dessert baking thingy, but I am trying. This recipe is from Williams Sonoma. It’s very simple and delicious.
Tart Pastry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 Tb sugar
- 1/4 tsp salt
- 1/2 cup, unsalted butter, diced and chilled
- 2 Tb cold water, (more if needed) I place the water in the refrigerator to make sure it’s cold enough
Preheat your oven to 450
Slice and dice the butter and return it to the freezer to chill for about 10 minutes. Using a food processor place the flour, sugar and salt into the bowl. Then drop the chilled butter pieces on top of that mixture. Process by using the on-off pluses until the mixture resembles small pieces of oatmeal flakes. Approximately 14 pulses. Add 1 tablespoon of the cold water and process for a couple of seconds. Add the remaining 1 tablespoon of cold water and process with 3 to 4 on-off pulses. The dough should be damp enough to form a rough ball but not wet. Add a few more drops of cold water if necessary to achieve this consistency.
Turn the dough on to a well floured work surface and shape it into a disc shape. (If the weather is warm you may need to wrap this dough in plastic cling wrap and refrigerate for 30 minutes to ensure it’s cold enough to roll.) Roll the dough out until it is about 1/8″ inch thick and 11″ inches in diameter. Transfer the rolled out dough into a 9″ tart or pie pan. Pat the overhang back in around the edge to make the sides thicker than the bottom.
Using a fork pierce the crust slightly to allow hot air to escape during the baking process. Bake for 15 minutes. Remove from oven and allow to cool completely. Now it’s ready to be filled.