This recipe for flaky tart dough is courtesy of Elisabeth Prueitt. Source: Martha Stewart Show, episode 2168. Makes enough for two 9 or 10 inch tart shells. Ingredients: 1 tsp salt, 2/3 cup ice water, 3 cups plus 2 tbsp flour, plus more for work surface, 1 cup (2 sticks) plus 5 tbsp very cold unsalted butter, cut into 1-inch pieces. Directions: 1. In a small bowl, mix salt and water together. Keep very cold until ready to use. 2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add salt water mixture and continue pulsing until dough is just formed, but not smooth. 3. On a lightly floured work surface, divide dough evenly. Shape each piece of dough into a disk about 1 inch thick. Wrap each disk in plastic wrap and chill for at least 2 hours and up to overnight.
(Note: This is a translation of the original text into English.)
27.04.2023 @ 00:13
This recipe for flaky tart dough is courtesy of Elisabeth Prueitt. Source: Martha Stewart Show, episode 2168. Makes enough for two 9 or 10 inch tart shells. Ingredients: 1 tsp salt, 2/3 cup ice water, 3 cups plus 2 tbsp flour, plus more for work surface, 1 cup (2 sticks) plus 5 tbsp very cold unsalted butter, cut into 1-inch pieces. Directions: 1. In a small bowl, mix salt and water together. Keep very cold until ready to use. 2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add salt water mixture and continue pulsing until dough is just formed, but not smooth. 3. On a lightly floured work surface, divide dough evenly. Shape each piece of dough into a disk about 1 inch thick. Wrap each disk in plastic wrap and chill for at least 2 hours and up to overnight.
(Note: This is a translation of the original text into English.)