French Tart Dough

Submitted by DrGaellon

"Recipe from David Lebovitz' blog; he got it from his friend Paule Caillat of Promenades Gourmandes in Paris. He notes that it typically develops cracks, so a thin custard is probably not ideal for this shell; stick with a thick pastry cream, or chocolate ganache. Number of servings depends on the richness of the filling."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 9-inch tart shell
• Serves: 8-12

ingredients

• 85.04 g unsalted butter, cut in pieces (3/4 stick)
• 14.79 ml vegetable oil
• 44.37 ml water
• 14.79 ml sugar
• 0.61 ml salt
• 141.74 g all-purpose flour, by weight (1 slightly-heaping cup)

directions

1. Preheat oven to 410°F.
2. In an ovensafe bowl or a pot, combine butter, oil, water, sugar and salt. Place in oven for 15 minutes, until bubbling and butter is beginning to brown around the edges.
3. Remove from oven, dump in flour all at once and stir vigorously until it forms a ball which pulls away from the sides of the bowl.
4. Transfer to a 9" tart pan with a removable bottom. Spread it out with an offset spatula.
5. Once it has cooled enough to work with your hands, remove a small piece of dough (about the size of a small olive) and set aside. Pat the dough out using the heel of your hand, and press up the sides of the pan with your fingers.
6. Dock the dough all over with the tines of a fork or a rolling docker. Bake in oven 10 minutes, or until golden brown.
7. If there are any sizable cracks, use a bit of the reserved dough to patch them, smoothing the dough into the crack with a fingertip.
8. Allow to cool completely before filling.