RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 327
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| Recipe Name: |
Savory Tart Dough |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
This dough can be made in a processor or by hand and is tender, crisp and golden when baked.
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Ingredients:
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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. |
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| Nutrition per Serving: |
| Calories: |
64 |
Total Carbs: |
6.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.1 |
Protein: |
0.93 |
| Fiber: |
0.19 |
Sodium: |
49.23 |
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