PLASTIC COATED TABLECLOTHS RECIPES

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EASY TART CRUST RECIPE | WILLIAMS SONOMA



Easy Tart Crust Recipe | Williams Sonoma image

<p>Making pastry dough requires a little bit of patience and a lot of love. To make this tart crust recipe, all you need are a few basic ingredients and a tart pan to get started. Similar to shortbread, it's buttery, crisp and slightly sweet. You can even make it ahead of time and freeze the dough for up to a month.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 7

1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1&#8260;4 cups unbleached all-purpose flour
1&#8260;3 cup sugar
1&#8260;4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into<br>&nbsp; 1&#8260;4-inch cubes

Steps:

  • <h3><b>Step 1. Make the Dough</b></h3> <b>By hand:</b> In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
  • <b>With a stand mixer:</b> Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
  • <b>Nut dough variation:</b> Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. &nbsp; <h3><b>Step 2. Flatten the Dough and Chill</b></h3> Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  • <b>Make-ahead Tip:</b> The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well. &nbsp; <h3><b>Step 3. Roll Out the Dough</b></h3> On a lightly floured board, 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. &nbsp; <h3><b>Step 4. Cut the Dough</b></h3> Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.
  • Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.
  • If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

EASY TART CRUST RECIPE | WILLIAMS SONOMA



Easy Tart Crust Recipe | Williams Sonoma image

<p>Making pastry dough requires a little bit of patience and a lot of love. To make this tart crust recipe, all you need are a few basic ingredients and a tart pan to get started. Similar to shortbread, it's buttery, crisp and slightly sweet. You can even make it ahead of time and freeze the dough for up to a month.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 7

1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1&#8260;4 cups unbleached all-purpose flour
1&#8260;3 cup sugar
1&#8260;4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into<br>&nbsp; 1&#8260;4-inch cubes

Steps:

  • <h3><b>Step 1. Make the Dough</b></h3> <b>By hand:</b> In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
  • <b>With a stand mixer:</b> Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
  • <b>Nut dough variation:</b> Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. &nbsp; <h3><b>Step 2. Flatten the Dough and Chill</b></h3> Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  • <b>Make-ahead Tip:</b> The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well. &nbsp; <h3><b>Step 3. Roll Out the Dough</b></h3> On a lightly floured board, 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. &nbsp; <h3><b>Step 4. Cut the Dough</b></h3> Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.
  • Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.
  • If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

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EASY TART CRUST RECIPE | WILLIAMS SONOMA
<p>Making pastry dough requires a little bit of patience and a lot of love. To make this tart crust recipe, all you need are a few basic ingredients and a tart pan to get started. Similar to shortbread, it's buttery, crisp and slightly sweet. You can even make it ahead of time and freeze the dough for up to a month.</p>
From williams-sonoma.com
Reviews 5
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  • If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
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