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SWEET TARTLET DOUGH Makes 36 tartlets.
Ingredients: 2 1/4 cups unsifted all-purpose flour 1/3 cup superfine sugar 1/4 teaspoon salt 1 cup cold, unsalted butter, cut into 1/2-inch cubes 1 large egg plus 1 large egg yolk 1 tablespoon cold water 3/4 teaspoon vanilla extract
Procedure: Place the flour, sugar and salt into the bowl of a food processor fitted with the steel blade. PULSE 3 to 4 times to blend. Distribute the butter around the bowl and PULSE 7-8 times, then process for 8 to 10 seconds. The crumbs should be about the size of coarse meal.
In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Empty the egg mixture into the crumbs and PULSE 5-6 times, then process for 8-10 seconds or until mixture just begins to form a mass. Empty on to a lightly floured surface and knead 6-8 times or until the dough is just smooth and malleable. Shape into a 6-inch square.
Using a pastry scraper or the dull side of a long knife score the dough at 1-inch intervals. You will have 36 1-inch squares. Cover the dough with plastic wrap, and chill for 20 minutes or longer. If desired, this dough may be frozen for up to 1 month.
LINE THE MUFFIN TINS: Using the score lines as a guide, divide the dough into 36 1-inch pieces. Working one piece at a time, form into a ball by rolling the dough in the palms of your hands (lightly flour your hands if necessary). Place the balls into the muffin cups. Using a wooden tassy dowel or your thumb, press the dough across the bottoms and halfway up the sides of each cup.
To gauge the evenness of the pastry, tilt the muffin tin and look across the cups to see if they all reach the same level. You should have slightly less than 1/2-inch of pan exposed. Fill the pastry-lined pans as desired.
Note: Lining the muffin tins may be done in batches if you don't have enough pans.
Copyright @ 2000 by Carole Walter, CCP |
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