Sweet Tart Pastry So Tasty

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Sweet Tart Pastry

"A low-salt tart recipe. Fill together with your favorite filling."

Ingredients :

1 half of cups all-purpose flour
3 tablespoons white sugar
1/four teaspoon salt
2/3 cup unsalted butter, cubed
1 egg, beaten
half teaspoon vanilla extract

Instructions :

Prep :	Cook : 8M	Ready in :

Sift together the flour, sugar, and salt into a bowl.
Toss butter through flour combination to coat portions. Using fingertips, rub fats into flour, working it until you've got created a coarse meal with a few pea-size particles of fats.
Empty crumbs onto a fab floor. Form aggregate right into a mound. Make a four to 5 inch properly in center of the mound. Combine egg and vanilla and pour mixture into the nicely. Using a fork, draw crumbs into egg mixture, approximately 1 - 2 tablespoons at a time. When all crumbs are added, toss aggregate a few instances with a pastry blender to shape huge clumps, then scrape into a mound.
Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to eight inch sweeps. This will combination fat and flour and provide crust a sensitive texture. If your hand turns into sticky, flour it as wished. Repeat manner till all dough has been labored. Gather dough into a mound once more. Repeat process 2 more instances.
After 0.33 time, flour your hands. Gently knead the dough five or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, rating with facet of your hand, cover with plastic wrap, refrigerate for 20 mins earlier than shaping. DO NOT LET DOUGH BECOME TOO HARD or it will likely be tough to roll. If this happens, let pastry melt at room temperature.
Roll out to one/eight inch thickness. After dough has been rolled, position rolling pin 4 inches from pinnacle of the pastry. Lift dough over top of rolling pin and gently roll dough towards you. Lift pastry up. Make sure you keep a finger pressed towards barrel of rolling pin to preserve it from slipping. Position pastry, leaving about 1 1/2 inches of dough putting over fringe of pan on facet closest to you. Then unroll pastry over an ungreased tart pan, moving pin far from you. Immediately carry overhang into pan to save you sharp edge of the pan from slicing dough.
Working a small part 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 middle of foil 2 inches larger than size of pan. Place foil buttered aspect down, centering it into the baking pan. Using your hand, press foil flush in opposition to the sides.
Heat oven to 425 tiers F (220 degrees C). Position shelf in decrease 1/3 of oven. Fill pan with enough dried beans or baking nuggets to simply cowl floor of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 mins or until facets begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently eliminate foil and beans. Reduce oven to 375 levels F (a hundred ninety ranges C). Continue to bake crust for 3 to 5 minutes or till it's miles golden. If backside of pastry shell puffs up, tap it gently with backside of a fork to expel the air. Do this cautiously so the pastry crust would not destroy. When crust is completed, cool absolutely before filling.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook it frivolously, and make smooth-up simpler.

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