![]() ![]() On a lightly floured surface, roll the dough into a rough circle about 14 inches in diameter. (I like to make a double or triple recipe and freeze part of the dough.) Defrost in the refrigerator for several hours before using.Ģ. The dough can be refrigerated, well wrapped in plastic wrap, for up to 3 days or frozen for up to 1 month. Refrigerate at least 30 minutes before rolling.ģ. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disc, and wrap in plastic wrap. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Add the sour cream and blend it in with the pastry cutter or a fork. Chill the dough in the refrigerator for 15 minutes.Ģ. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Add the butter, and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. In a medium bowl, combine the flour, sugar, salt, and baking powder. Form it into a 1-inch-thick disc, wrap it in plastic, and chill for at least 30 minutes before rolling.ġ. ![]() Gather the dough into a ball and knead it several times on a lightly floured surface. Add the sour cream to the flour mixture and process until the dough comes together in the bowl. ![]() Put the work bowl in the refrigerator to chill for 15 minutes.Ģ. Add the butter, and process until the mixture resembles a coarse meal. In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. A pinch of baking powder adds a degree of lightening.ġ. Some of the usual butter is replaced with sour cream, which has less fat and fewer calories but adds to the tenderness and richness of the crust. The flour/butter mixture is chilled midway through the process so that, when the dough is rolled, the hard butter forms flat sheets, increasing the flakiness of the dough. The butter is pared down to what I consider to be the minimum amount possible. This is an easy-to-make crust that is flaky and tender and tastes like butter. Makes 8 ounces (enough for one 9- to 10-inch tart) My favorite is rosemary, which gives an unexpectedly lovely herbal flavor to the tart.ġ recipe Foolproof Flaky Butter Pastry (recipe follows)Ģ tablespoons All-purpose flour, for thickening the juices, plus extra for rolling the doughġ 1/2 pounds apples, such as Granny Smith, Golden Delicious, Stayman, Macoun, or Winesapġ 1/2 teaspoons minced fresh rosemary (do not substitute dried) or 3/4 teaspoon ground cinnamonġ/4 teaspoon baking powder, preferably non-aluminumĤ tablespoons cold unsalted butter, cut into 1/2 inch bitsģ tablespoons regular or reduced-fat sour cream (Make up batches of the pastry and freeze for when you are pinched for time.)Īpple tarts lend themselves to exotic flavorings beyond the classic American cinnamon-scented pies of my childhood. This is the quickest method I know to create a great fruit pie-tart, about 20 minutes once the pastry is made. This method eliminates much of what can be daunting about making tarts and pies: the time-consuming task of crimping dough into a tart tin or pie plate. ![]() The fruit is piled in the middle, and the edges are folded up around it. This tart relies on one simple dough that's rolled into a rough free-form round. Here is a rustic European hybrid of tarts and pies reminiscent of the galettes found all over France. Time: 25 minutes, plus chill time for the pastry prep, 40 minutes cooking, A little over an hour, active total ![]()
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