2 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Pulse flour, sugar, and salt in a food processor until combines. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is toodry, add remaining cream, 1 tablespoon at a time, and pulse. Wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
Citrus Variation: Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients
Poppy Seed Variation: Add 2 tablespoons poppy seeds to the dry ingredients.
Chocolate Variation: Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
Cornmeal-Lemon Variation: Replece 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
You can choose a filling of your choice!
I choose a frozen berry mix I had in my freezer.
1. On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick. Transfer dough and parchment to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.
2. Thaw berries, and sprinkle with sugar, and cinnamon (optional).
3. Preheat oven to 375F. Spoon mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate or freeze until firm, 30 minutes.
4. Whisk egg yolk with cream; brush over edges of tart. Sprinkle entire surgace of tart with remaining 2 tablespoons of sugar. bake until golden, 45 to 50 minutes. Transfer to a wire rack; let cool completely.
Enjoy!
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