This is also as basic as it gets. I had made a classic Lemon Meringue Tart somedays back and hence this ( right after my Lemon Curd post ).
I make this tart in a 7-8 inch pie mould or around 8-9 mini tart shells(3 inch diameter)
INGREDIENTS
- 175gms flour
- 25gms icing sugar
- 100gms cold butter(salted)
- 1tbsp cold water
- 1 egg yolk(optional)
- A pinch of salt if you use unsalted butter
METHOD
- Weigh the flour, salt, sugar and butter and mix in a food processor till the mixture looks crumbled.
- Add the water and egg yolk to the mixture and give it a stir.
- Now transfer in a large mixing bowl and just get it together (barely)
- It should not crumble the moment you try to work with it. If that happens ( and it shouldn’t if you follow the recipe via a digital weight machine) just add 1/2tsp cold water at a time and work with it.
- As soon as it becomes a dough (barely) , wrap it with clingfilm wrap and refrigerate it for atleast half hour before baking.
- Roll the dough to a Rs5 coin thickness approximately. Put it according to size on the shells and prick the sides and bottom.
- Bake the shells for 10-15 at a preheated oven at 180°C. The 8 inch one might take a little longer. When u see a light golden brown at the edges , it’s done.
POINTS TO REMEMBER
- While working with it, remember you cannot melt the butter that had been added in the dough. Even your palms can generate enough heat to melt it on a hot summer day, so use your fingertips instead. So at any point of time if you feel your dough is becoming a little oily, pop it in the fridge for 10-15minutes before starting to work with it again.
- The tarts do not need to be greased.
- After putting the rolled dough to the shells, never forget to prick it evenly, and for better results freeze it for 10 minutes before putting it in the oven.
- I usually add a same size empty shell/mould on top of the shells with rolled dough, so there is no chance of rising. Some people added dried beans.
- After baking is done, remember to get the tart shells to room temperature before adding any cold frosting.
- You can store these in an airtight for a week at room temperature. I recommend not to refrigerate it if you are not using it within a day.
I do not have enough pictures of all stages because my kids are all over me as I bake, in anticipation of getting hold of any final product (whether good or bad).
So the moment the tart is ready, I have to rush it to the fridge to actually rescue it! Then the filling and then it disappears like it wasn’t there in the first place!
Until next time 🙋🙋🙋
Ordinary Homemaker 