Savory Tart Dough - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Savory Tart Dough - Copy - Copy', recipe_ethnic = 1, recipe_base = 10, recipe_course = 5, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=24, recipe_temp='0', recipe_directions='Food Processor Method :
Place the flour, salt and baking powder in the container of a food processor fitted with a metal blade. Place the butter on top of the flour. Process, pulsing the machine on and off, for several seconds, until the mixture resembles oatmeal. Add the egg yolk and 2 tablespoons cold water and process about 30 seconds. The dough should hold together when pinched between your fingers. If necessary, add up to an additional 1 tablespoon cold water.
Hand Method :
Place the flour, salt and baking powder in a bowl and cut in the butter with a pastry blender until the mixture resembles oatmeal. Gradually work in the egg yolk and 2 tablespoons cold water, mixing just until the dough holds together when pinched between your fingers. If necessary, add up to an additional 1 tablespoon cold water.
Place the crumbly mixture on a board or counter top and smear the dough with the heel of your hand to blend. Shape into a ball, then flatten the dough into a disc. Cover with plastic wrap and refrigerate for 1 hour or overnight. The dough can also be frozen. Cover tightly with plastic wrap, and then with aluminum foil, and freeze. Defrost in the refrigerator before using.
For tartlets :
Place the dough on a lightly floured work surface and roll out to 1/8-inch thickness. With a 3-inch round cookie cutter, cut 24 circles from the dough. Press the circles of dough into 2 non-stick mini-muffin tins with 12 molds, each 1 ¾-inch in diameter. With a fork, prick holes in the bottom of the tartlet shells.
For 9-inch tart :
On a lightly floured work surface, roll the dough out to a circle, about 12-inches in diameter and between 1/8- and ¼-inch thick. Fit the dough into a 9-inch tart pan with removable bottom, and trim it so ½-inch of dough extends over the edge. Fold the overhanging dough in and press it against the sides of the pastry shell. Prick the bottom of the shell with a fork. Freeze the tart shells to firm, about 15 minutes or you can freeze for up to 1 to 2 weeks, cover with plastic wrap, then with aluminum foil, defrost in refrigerator.', recipe_comments='This dough can be made in a processor or by hand and is tender, crisp and golden when baked.', recipe_source=33, recipe_cost='0.030', recipe_owner='lindy', recipe_calories = 64, recipe_fat = '4.11', recipe_carbs = '5.97', recipe_chol = '0.00', recipe_netcarbs = '0.00', recipe_protein = '0.93', recipe_fiber = '0.19', recipe_ww_pts = '1.65', recipe_basket = '0', recipe_sugg_sides = '0', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '49.23' , recipe_yields_num = '0.00', recipe_yields_unit = 0 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '', recipe_tested = 1 , recipe_orig_serve = 24, recipe_equip = ''
Errormessage: Duplicate entry 'Savory Tart Dough - Copy - Copy' for key 'recipe_name'
