It doesn't matter if this is your first time or your 30th time fixing a tart pastry - A tart is like a dog, it smells fear! And making a tart is all about confidence.
It is therefore it is a good idea to summon up your confidence before you approach such a task - to this end I usually imagine myself to be one of the 'Daughters of Grendel' - you know from Beowulf (AD 700-1000) the legendary monster who was feared by all but Beowulf! Does amazing things for my confidence, that.
I am particularly eager to get started on the tart as my first step to tonight's dinner - a sinful caramelized onion, goat cheese & walnut tart - doesn't that sound good?
It is honor of our friend Saurin who is visiting from Chicago and happens to be a strict vegetarian. It's wonderful to have him visit not just because of all the fun we have but because it challenges me to produce all vegetarian meals outside my regular repertoire.
So now that I am in the zone, its time to roll up those sleeves and get started.
In a food processor fitted with a metal blade, add all-purpose flour, cold butter (from refrigerator) cut into 8 slabs, 1 egg and 1-1/2 tbs chilled (from refrigerator) water.
Pulse for 25 seconds till a ball has formed. If in 25 seconds the mix is still crumbly & a dough ball has not formed, add 1/2 tbs chilled water and pulse again for 25 seconds till a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap and refrigerate for 10-15 minutes till it is cold (this will make it easier to roll out) Remove from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour.
Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from
the center of the dough.
Every once in a while you may need to gently
lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly. As the edges fray, pinch with finger and continue rolling. Sprinkle more flour under the pastry as needed.
Lift the pastry off the bottom
and wrap around the rolling pin. Pull tart pan closer to you and drape
the pastry over it as best you can.
Cook's Note - If there are tears or any weak spots or holes in the pastry, patch with pastry dough that is the draped over the edges.
Using 2 fingers gently press the sides of the pastry to the sides of the pan.
Using the rolling pin, trim the edges using the edge of the tart pan as a guide.
Cook's Note - I know that the pastry looks like a patched quilt but that is OK - for one, the base will be covered with filling and secondly, take heart in the fact that a pastry dough that is soft and prone to tearing will bake into a buttery, flaky crust while a pastry dough that is tough & hard will bake into a tough crust.
Using a clean fork or tweezers, indent the tart edge with a decorative edge. Continue till the entire tart has a decorative edge.
Take a large piece of aluminum foil and spray non-stick spray on the dull side. Place over the tart and pour 1 lb uncooked dry grains or chick peas over the foil to weigh down the tart and prevent it from puffing up.
Bake for 20 minutes till the edge is golden brown. Remove from the oven and allow to cool for 10 minutes. Remove the foil & grains.
Recipe for
PATE BRISEE - QUICHE TART SHELL
Makes 1 single layer tart for a 10-11" tart
Shopping
list
1-1/3 cup all-purpose flour
1 stick (115 gms) cold butter, unsalted
1 egg
1/8 tsp salt
1-1/2 tbs to 2 tbs ice cold water
Dough - In a food processor fitted with a metal blade, add all-purpose flour, cold butter (from refrigerator) cut into 8 slabs, 1 egg and 1-1/2 tbs chilled (from refrigerator) water.
Knead
for 25 seconds till a ball has formed. If in 25 seconds the mix is
still crumbly & a dough ball has not formed, add 1/2 tbs chilled
water and knead again for 25 seconds till a dough ball has formed.
Flatten dough ball between palms, wrap it in cling wrap and refrigerate for 10-15 minutes till it is cold (this will make it easier to roll out) Remove from the refrigerator, discard the cling wrap and sprinkle with 1 tbs flour.
Cooking method -
Begin to roll out the pastry. Using a rolling pin, apply light pressure while rolling outwards from
the center of the dough.
Every once in a while you may need to gently lift under the dough with your fingers to make sure it is not sticking. Also, turn the pastry a quarter turn every once in a while so it is rolling out uniformly. As the edges fray, pinch with finger and continue rolling.
Lift
the pastry off the bottom and wrap around the rolling pin. Pull tart
pan closer to you and drape the pastry over it as best you can.
Using 2 fingers gently press the sides of the pastry to the sides of the pan. Using the rolling pin, trim the edges using the edge of the tart pan as a guide.
Using a clean fork and tweezers, indent the tart edge with a decorative edge. Continue till the entire tart has a decorative edge.
Take a large piece of aluminum foil and spray non-stick spray on the dull side. Place over the tart and pour 1 lb grains or chick peas over the foil to weigh down the tart and prevent it from puffing up.
Bake for 20 minutes till the edge is golden brown. Remove from the oven and allow to cool for 10 minutes.
Remove the foil & grains.
Set tart aside for next step in the recipe. If freezing, allow it to cool completely, wrap in foil and then in a freezer safe zip lock bag.
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