Tart Pastry
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
12-24 tarts or tassies
ingredients
- 1⁄2 cup butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 cup flour
- 1 dash salt
directions
- Dump everything into a bowl, roll up your sleeves and get your hands right into it.
- Work the dough well and knead for a couple of minutes.
- Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
- I have made up this dough up to a week (or even longer) ahead of time, and kept in a compartment in the refrigerator, wrapped airtight in plastic wrap. It is a wonderful thing to have on hand during the holidays to whip up a batch of tarts or tassies, fresh.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was going to rate 3 stars but my DS who requested a fruit tart for he birthday loved it so I'll add another. The only change I made was to add 1 Tbls of sugar for each tart shell. This dough was easy to work with, I doubled the recipe and mixed it up in the Cuisinart. The dough amount is very generous, for reg size tarts. I used a 10' and a 9" pie plate, cut the dough off at the edge then turned it down slightly so it wasn't on the lip ( no regular tart pans). I have left over pastry. Not have a baking temp, or directions for baking without a filling was a little disconcerting, as I didn't have time to mess it up. I baked them blind at 375 degress for 12 minutes, then baked an additional 7 minutes, each tart shell needed a from there they each need 1 or 2 minutes more so I kept a close eye until they were just right. As others found, I had to cover the edges to keep from over browning.
-
These turned out well, but I think I would rather use them for a recipe where the entire unit is baked together, rather than a recipe where you bake the tart shells first then add a filling (I used them both ways). The texture was good, the flavour was rich. They got a little dark around the edges at "butter tart" temperatures, but still tasted very good (even using light cream cheese!). Used them as mini tarts with recipe 14756 (Award winning butter tarts by Lennie) and they were very good. The richness offets the sweetness well - just watch the edges as they bake. Blind baked half the recipe and served filled with chilled lemon curd, topped with a meringue cookie for a mini version of lemon meringue pie. The flavour and texture was good but they really lost their shape being baked empty.
-
I made this pastry dough to use with Lennie's Award-Winning Butter Tarts Recipe #14756 and I loved it! The dough reminds me of short bread, but more tender and flaky, not so crumby. Absolutely fabulous! What's even better is how fast it all comes together. This is my new go-to recipe for pastry crust. Thanks!
see 1 more reviews
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.