12563Short Dough for TartsMakes one 8- to 10-inch single crustWed Aug 06 07:30:14 -0700 2008Wed Feb 04 11:02:56 -0800 2009Licensed
http://www.chow.com/recipes/12563
Wed, 04 Feb 2009 19:02:56 GMT
Also known as pâte sucrée in French, this dough should only be used for tarts. It is too dense and cookie-like in texture for a regular single- or double-crust pastry pie. However, it makes a sweet, shortbread-like base for any French-style fruit tart with a layer of custard topped by a layer of fresh fruit. Short crust is very similar in properties to a nut crust, so you can just push any breaks together with your fingers.]]>
Food Processor Method: Pulse the flour, sugar, salt, and butter as you would for a pastry crust (see page 8) but leave the mixture in the food processor. Whisk the yolks and water together and add them. Pulse the food processor just until the dough cobbles up. Remove the dough, wrap it in plastic, and refrigerate it.
Hand Method: In a medium bowl, mix the flour, sugar, and salt, and then cut in the butter as you would for a pastry crust (see page 8). Whisk the yolks and water together and add them. Stir until they are combined evenly with the dough. Wrap the dough in plastic and refrigerate it.
Store it for up to 1 week in the refrigerator or 1 month in the freezer.
Forming The Crust: This dough can be pushed out like nut dough or rolled out as you would a pastry crust (see page 11). Transfer it into a tart pan with a removable bottom. Short crust is much less pliable than basic pastry, and can be tricky to roll onto a pin; on the other hand, it is easier to fix when it breaks. Ease it in gently, lifting the edges to help it settle all the way into the corners of the tart pan without forcing or stretching the dough. Press the dough against the perimeter of the tart pan. When it's perfectly shaped to the pan, roll a rolling pin across the top edge of the tart tin to cut the excess crust off. Refrigerate it for at least 20 minutes, then dock the crust on the sides and bottom walls with the tines of a fork.
Par-Baking and Blind-Baking: Most recipes that call for short crusts require either a par-baked or blind-baked crust. Preheat the oven to 425°F. Dock the bottom and sides of the chilled crust with a fork. Nestle parchment paper or foil inside your crust and fill it with dried beans or pie weights. Par-bake the crust for 10 to15 minutes. Remove the parchment and weights and bake the crust for 10 minutes more, until the crust looks dry, blonde, and blistered.
To fully blind-bake the crust, par-bake it for 15 to 20 minutes. Remove the parchment and weights and bake the crust for 3 to 5 minutes more, or until it is a pale golden brown. Cool the shell completely before filling it.