How To make Pastry Tart Crust
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title: pastry tart crust categories: french servings: 8
1 c flour
1/3 c vegetable shortening
1/2 t salt
1/4 c grapefruit soda
combine flour and salt in a large bowl add the shortening and rub into flour with your hands, until well blended
add grapefruit soda, 1 tablespoon at a time, and toss with a fork continue to moisten and toss with a fork, just until dough holds shape wrap in plastic, chill rollout to a thickness of 1/8-inch press onto the bottom and up the sides of a tart pan line with foil and fill with beans, rice, or other pie weights bake @ 400 degrees for 10 minutes, remove foil bake @ 400 degrees, until golden fill as desired
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How To make Pastry Tart Crust's Videos
Savory Tart Dough | Akis Petretzikis
Savory Tart Dough | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
????INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
???? Get the printable recipe from my blog!:
????LINKS TO WHERE YOU CAN GET THE BAKING TOOLS FROM:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[PERFORATED DE BUYER TART RING]
De Buyer, pick a size from:
by Fangsun, set of 5 shapes:
[REGULAR TART RING]
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by Matfer:
[REMOVABLE TART MOLD]
by Fox Run, pick a size from:
by Wilton, pick a size from:
by Chefmade, pick a size form:
by Gourmia, small:
[SILICONE MAT]
by Silpat, pick a size from:
by Amazon, Set of 3:
[SILICON MESH MAT]
by Silpat:
by Glitz Star:
[BAKING SHEET PAN]
????WATCH OTHER TUTORIALS!:
[HOW TO MAKE FRENCH BUTTERCREAM]
[HOW TO MAKE VANILLA BUTTER CAKE]
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
[HOW TO MAKE PERFECT CORAL TUILES]
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✅ TART SHELLS recipe that STAYS CRUNCHY [ASMR baking]
⚠️???? Soggy pie or tart shells? Try this recipe and, I can assure you, your tart shells will stay crunchy and delicious ✅
Sometimes your tart shells / pie crust is perfect but when you add the filling... it gets soggy ????
Don't worry!!!! that's a common problem and there's a solution for that. Follow this crunchy tart shells recipe step by step and they'll stay crunchy even after filling them ????
Hope you enjoy the recipe and relax with the ASMR baking sounds. Here you have all the ingredients and some tips (see down below) ????
If you have any questions or doubts, let me know in the comments section and I'll be glad to help ????
1️⃣ RECIPE STEPS
00:00 Introduction
00:07 Sweet tart dough recipe
01:33 How to easily cut the tart dough
02:27 What tart pans to use for the best results
02:46 How to use a bottomless tart ring
03:39 How to avoid tart shells shrinking
04:17 How to use a removable bottom tart pan
05:33 How to prevent soggy tart shells
2️⃣ INGREDIENTS (for about 12 tart shells of 8 cm. Ø)
(or a big tart)
○ For the Tart Dough
240 gr. all purpose flour
35 gr. almond flour
100 gr icing sugar
A pinch of salt
120 gr. cold butter
1 large egg
○ For the Egg Wash
30 gr. beaten egg
30 gr. heavy cream
3️⃣ MISSING SOMETHING FOR YOUR RECIPE?
(Some of the links below may be affiliated and I might earn a small commission if you purchase a product through them. It does not imply any additional cost for you and I just recommend products that I know and use myself)
High Pyrex bowl 3L.
(amazon.com)
Electric hand mixer
(amazon.com)
4 Inch Mini Tart Pans
(amazon.com)
Crusty bake pastry perforated tin (20 cm./8 inches)
(amazon.com)
Round Perforated Tart Ring (3 inches)
(amazon.com)
Cooling rack
(amazon.com)
Insulated Bakeware Nonstick Cookie Baking Sheet
(amazon.com)
Perforated Silicone-Fiberglass Baking Mat
(amazon.com)
Adjustable rolling pin
(amazon.com)
4️⃣ USEFUL TIPS:
○ To work the dough easier and prevent shrinking, always keep it in the freezer while not working it and just before baking.
○ It keeps well in an airtight container or well zipped bag for 1 week in the fridge & 3 weeks in the freezer.
5️⃣ COME SAY HI!
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7️⃣ RECORDING EQUIPMENT ????
Mirrorless Digital Camera Fujfilm X-T4
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Fujifilm Fujinon XF 16 - 55 mm f/2.8 R LM WR
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Rode VideoMic Pro+ Microphone
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Neewer Portable Mini Tripod 20 inches
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If you enjoyed it, please give me your support by clicking like & subscribing to my channel ????
#delishattic #besttartshellrecipe #crunchytartshells #crunchytartshells
The BEST Party Appetizers | Tart Crust Recipe | Everyday Favourites
These savoury tarts are the perfect party appetizer for any occasion. This tart crust recipe can be filled with a variety of goodness. This is going to be your favourite tart crust recipe!
Full Written Recipe -
Egg Salad Recipe -
Tuna Salad Recipe -
Chicken Salad Recipe -
Potato Chop Recipe -
Egg Tart Mould (Canada) -
Egg Tart Mould (US/Global) -
Mould Pastry Tamper (Canada) -
Mould Pastry Tamper (US/Global) -
Silicone Pastry Mat (Canada) -
Silicone Pastry Mat (US/Global) -
Shop Platin' It With Wendy (Canada) -
Shop Platin' It With Wendy (US/Global) -
#platinitwithwendy #forminhas #goanfood
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Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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