Recipe exactly (except used unbleached flour)Īnd froze the shells overnight before baking.Īnd guess what? After about 5 minutes in theĭisappointed, because the description sounded Seem to collapse unless supported with a form,įoil and beans. Skeptical, since these mini-tart shells always Liked the sound of the recipe where you canīake the shells without their tart pans, on aīaking sheet, and they won't collapse. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
Lift a shell with a spatula and check that the underside is evenly brown. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350☏ and continue to bake until they are an even golden brown, 8 to 12 minutes longer.
Brush the rims of the tarts with egg wash. Bake the shells without defrosting first. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Roll out the remaining dough and crimp the edges in the same manner.
Continue to roll and pinch, and a twisted rope pattern will. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Remove the plate or bowl.įold 1/2-inch edge of dough all around to form a decorative rim. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. Start with the pin in the middle of the round and roll to the top, then to the bottom. Begin to roll out the dough, using quick but gentle strokes with the pin. Shape 1 piece into a disk and dust the top lightly with flour. Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. The dough should have just enough moisture to stay together. Squeeze a handful of the dough in your palm. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Sprinkle 6 tablespoons of ice water onto the dough. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. If there are larger pieces, continue to pulse the mixture. The largest pieces of butter should be the size of raw grains of rice or barley. Pulse about 24 times, then open the machine and lift a handful of crumbs. Place the flour, butter, and salt in a food processor fitted with a steel blade.
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