Free-Form Tartlet Dough
By America's Test KitchenPublished on October 21, 2020
Time
30 minutes, plus 1 hour chilling
Yield
Makes enough for six 4-inch tarts
Ingredients
Instructions
- Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are about size of small peas, about 10 pulses. Continue to pulse, adding ice water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.
- Transfer mixture to lightly floured counter and gather into rectangular-shaped pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular-shaped pile and repeat process.
- Using spatula, divide dough into 6 equal portions and form each into 4-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Time
30 minutes, plus 1 hour chillingYield
Makes enough for six 4-inch tartsIngredients
Ingredients
Ingredients
Why This Recipe Works
Without the support of a pie plate, the ultratender crust for this tart is prone to leaking juice, resulting in a soggy tart bottom. For our crust, we used a high proportion of butter to flour, which provided the most buttery flavor and tender texture without compromising structure the way shortening might. But the real answer to satisfying structure was found in a French method for making pastry called fraisage; with this technique, chunks of butter are pressed into the flour in long, thin sheets which creates lots of long, flaky layers when the dough is baked. These long layers are tender for eating yet sturdy and impermeable, making this crust ideal for supporting a generous filling of fresh, juicy fruit.
Instructions
- Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are about size of small peas, about 10 pulses. Continue to pulse, adding ice water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.
- Transfer mixture to lightly floured counter and gather into rectangular-shaped pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular-shaped pile and repeat process.
- Using spatula, divide dough into 6 equal portions and form each into 4-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
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