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    You are in: Home / Recipes / Basic Tart Dough Recipe
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    Basic Tart Dough

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Vseward (Chef~V)'s Note:

    This is my Basic Tart Dough recipe. The filling possibilities are endless. I use this recipe for Italian Almond Tart, mini tarts for mini pecan pies, strawberry cream tarts etc.

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    Ingredients:

    Serves: 12

    Yield:

    mini ta ...

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, stir together the egg yolk, water and vanilla; set aside.
    2. 2
      To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
    3. 3
      To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
    4. 4
      Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
    5. 5
      To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

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    Ratings & Reviews:

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    Nutritional Facts for Basic Tart Dough

    Serving Size: 1 (32 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 141.8
     
    Calories from Fat 73
    51%
    Total Fat 8.1 g
    12%
    Saturated Fat 5.0 g
    25%
    Cholesterol 36.0 mg
    12%
    Sodium 50.4 mg
    2%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 5.6 g
    22%
    Protein 1.6 g
    3%

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