Metric:
340gr Flour
200gr Butter
( cut into small bits )
100gr Ice-Cold Water
15gr Cider Vinegar
2.5gr Salt
TRADITIONAL AMERICAN RECIPE: Crisp, naturally sweet, and buttery, this easy traditional tart crust is an elegant base on which to build an entire repertoire of pastry pies.
This recipe can be used for a 24cm / 9.5 inch diameter tart pan or 6 small tartlets, which are 7.5cm / 3 inches diameter each.
In France, I used to use type 65 organic flour, in Italy type "00", which are both similar to American all-purpose flour.
If you’ve been afraid to make tart dough, give this one a try. It couldn’t be easier to make, or more interesting, and yielded a wonderfully flaky, buttery dough.
Skill Level:  |
Time: 1 Hour |
Price:  |
Makes: 2 Tarts |
Ingredients:
| Conversions |
Directions:
01 - Combine Butter, Flour and Salt in a large bowl and using a fork mash the Butter until it forms small dry crumbs.
02 - Slowly add Ice-Cold Water and Cider Vinegar, and stir-mash until the Dough just forms.
( Cut two Doughs out of the one you have and use one for the base and the other for either a second tart pie or a tart cover )
03 - Pat the Doughs into two balls and flatten into two disks.
04 - Sprinkle some extra Flour. Cover with cling film and chill in the freezer for at least 30 minutes.
05 - Remove the Dough ( just one ) from the freezer and transfer it to a lightly floured work surface.
06 - Flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the Dough and give it a quarter turn. Lightly dust the top of the Dough or the rolling pin with flour as needed, then roll out until the Dough is about 1/8 inch thick.
07 - To safely place the Tart Dough onto the tart pan you'll have to roll the Dough around the rolling pin and unroll it on top of the tart pan. Press it into the tart pan and cut the "foredough".
Photo: Uncut Recipes
Notes:
- Use straightaway or freeze for up to 2 days.
- The Butter has to be room temperature if you decide to make the tart using a fork. Whle, if you use an electric mixer to combine Butter and Flour, cut the Butter into small pieces and freeze.
If you use the electric mixer: Cut cold butter into small cubes. Add the butter into the food processor and pulse butter, flour and salt until the consistency becomes that of a coarse meal.
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| Written by: Uncut Recipes | Disclaimer |
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