Ingredients:
2
large egg yolks
2 Tbs.
ice water
7
ounces all purpose flour
1/2
tsp. fine sea salt
4
ounces unsalted butter, cold, diced
Preparation:
Whisk
together yolks and ice water. Pulse flour and salt together in food
processor. Scatter cold butter over and pulse a few times until
butter is reduced to the size of small peas. Empty into a bowl and
toss in egg/water with a fork.
Press
together as best can and turn out onto a floured work surface. With
the heel of your hand, push the dough away from you to flatten butter
pieces. Gather dough up, form into a flat disk, wrap in plastic
wrap, and refrigerate at least 1 hour and up to 3 days before
rolling.
Dough
can be chilled and fitted into tart pan (but not baked) 1 day ahead.
Dough can be wrapped in plastic wrap and put in a freezer bag and
frozen for up to two months.
Roll
dough out and place into a quiche dish or a tarte pan with a
removable bottom. Line pan with parchment paper and pie weights,
rice or beans . Bake at 375 degrees for 25 minutes or just barely
golden brown. Remove parchment and pie weights and bake another 15
minutes.
Makes
one 9 to 10 inch tarte.
History:
Recipe
comes from Chef Tech Cooking School in Long Beach.
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