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CLASSIC
TART PASTRY
Makes: 1 9 or 11-inch shell
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/3 cup firm unsalted butter, cut in 1/2" pieces
2 tablespoons chilled vegetable shortening
4 tablespoons ice-water, or more as needed
Procedure:
In a large bowl, sift together the flour and salt. Add the butter and vegetable shortening. Toss the mixture with your hands to coat the fats with flour. Then rub the flour-coated fats between your fingertips to form flat, flake-like crumbs.
As the pieces become smaller, with floured hands, take a handful of crumbs and gently let them roll from between your hands into the bowl, while moving your hands in one direction.
Each time the crumbs fall from your hands, pick up another handful. Do not
mash. After 6 to 8 times, alternate the rubbing movement with the rolling movement.
Continue until the flour-coated fats are the size of coarse meal with some larger baby-pea size pieces. The crumb mixture will change color from off-white to a pale yellowish hue.
Add 3 tablespoons ice-water, 1 Tablespoon at a time, drizzling it around the rim of the bowl. Using a kitchen fork, push the mixture towards the center with each addition. Do this around the entire bowl. As more water is added, clumps of dough will form. They will become larger with each addition. Add the remaining 1 tablespoon of water, 1 teaspoon at a time. Feel the dough with your hand, it should feel cool and slightly moist.
To determine if the mixture has enough water, gather some in your hand and press it against the side of the bowl to see if it will hold together. If not, add more water
Sparingly, about 1 teaspoon at a time, adding only enough for it to form a mass.
Too much liquid and/or overworking the dough will toughen it.
With floured hands, press the dough against the side of the bowl to form a ball. All of the crumbs should adhere to the ball and clean the bowl. If not, add a few drops of water. Flatten the ball into a 5-inch disk. Dust with flour and score with the side of your hand to relax the gluten. Cover with plastic wrap. Chill 1/2 hour or longer before using.
Copyright @ 1999 by Carole Walter, CCP
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