Tart Crust Sweet N Buttery Silver Palate Recipes

SWEET TART CRUST RECIPE

Steps:

• Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your thumbs - the dough should stick without feeling dry or crumbly.
• Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
• If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
• To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
• To bake the crust: Preheat oven to 375F/190C and place rack in the center.
• Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface.
• Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
• To partially bake the crust: Bake for 5 minutes longer. You'll now need to proceed with your tart recipe, add the filling, and finish baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
• To fully bake the crust: Bake for about 10 minutes longer until golden brown and dry. Transfer to a wire rack and let cool completely.

BASIC SWEET PIE CRUST

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

SILVER PALATE SOUR CREAM APPLE PIE

Steps:

• 1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
• 2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
• 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
• 4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
• 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

LINZER TORTE - (SILVER PALATE) RECIPE

Steps:

• 1. Preheat oven to 325 degrees. 2. Cream butter and sugar together until light. Add grated zest and eggs and mix well. 3. Sift flour, spices and salt together. Add flour mixture and almonds to butter mixture and blend thoroughly. 4. Pat half of this mixture evenly into the bottom of a 9 inch tart pan (with removable bottom). Spread preserves to within 1/2 inch of the sides. 5. Transfer remaining dough to a pastry bag and form a ring around the edge, then squeeze out a lattice crust on top. 6. Set on the middle rack of the oven and bake for 50 minutes, or until the lattice is evenly browned and the reserves are bubbling. Sprinkle top lightly with confectioners' sugar. Serve warm or cold.

TART CRUST - SWEET N BUTTERY - (SILVER PALATE) RECIPE

Steps:

• 1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your Fingertips ONLY, rapidly rub the butter and dry ingredients together until the mixture resemble coarse meal. (Your palms will warm the dough) 2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. This should not take more than 30-45 seconds. 3. Place the gall of dough on a pastry board. With the heel of your hand, smear about 1/4 cup of dough away from you into a 6-8 inch smear; repeat until all dough has been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2-3 hours. 4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky. 5. Line either and 8 or 9 inch false bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill 6. Preheat oven to 425 degrees 7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven for 3 to 4 minutes longer. For a fully baked shell, return for 8-10 minutes longer, or until edges are a light brown.