Sweet Tart Pastry

Name: Sweet Tart Pastry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 egg, beaten; 188 grams all-purpose flour; 0 teaspoons salt; 151 grams unsalted butter, cubed; 1 teaspoons vanilla extract; 3 Tbsps white sugar

If you want to add more lacto ovo vegetarian recipes to your recipe box, Sweet Tart Pastry might be a recipe you should try. This recipe makes 12 servings with 165 calories, 2g of protein, and 11g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It works best as a dessert, and is done in approximately 45 minutes. Sweet Tart Pastry, Pastry Tart With Havarti and Peppers, and Apple Puff Pastry Tart are very similar to this recipe.

Instructions

Sift together the flour, sugar, and salt into a bowl.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.

Ingredients you will need

Butter

All Purpose Flour

Dry Seasoning Rub

Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound.

Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.

Ingredients you will need

Vanilla

Egg

Equipment you will use

Blender

Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.

Ingredients you will need

Crust

Dough

All Purpose Flour

After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Roll

Wrap

Equipment you will use

Plastic Wrap

Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan.

Ingredients you will need

Dough

Equipment you will use

Aluminum Foil

Frying Pan

Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.

Equipment you will use

Baking Pan

Aluminum Foil

Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL.

Ingredients you will need

Dried Beans

Chicken Nuggets

Equipment you will use

Oven

Frying Pan

Bake pastry shell on a shallow pan with sides.

Ingredients you will need

Pastry Shells

Equipment you will use

Oven

Frying Pan

Bake crust 15 to 18 minutes or until sides begin to brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pan from the oven.

Equipment you will use

Oven

Frying Pan

Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.

Ingredients you will need

Pastry Dough

Pastry Shells

Beans

Crust

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

egg, beaten 188grams

all-purpose flour 0teaspoons

salt 151grams

unsalted butter, cubed 1teaspoons

vanilla extract 3Tbsps

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Domaine Ravaut: Grand Cru Hautes Mourottes Pinot Noir Wine with a 5 out of 5 star rating seems like a good match. It costs about 79 dollars per bottle.

Domaine Ravaut: Grand Cru Hautes Mourottes Pinot Noir Wine

A reddish bronze tint reveals this wine's age, but it still has plenty of life. A deep, rich nose suggests ripe black cherries, clove, and cassis. After the wine has had time to breathe, it begins to reveal even more spice and fruit. Drinking beautifully now but likely to remain attractive through at least 2019.