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!
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BASIC PIE CRUST RECIPE (Pâte Brisée/Shortcrust Pastry Dough)
Basic Pie Crust Recipe
INGREDIENTS
250g butter, cubed and semi-frozen
370g all purpose flour
15g brown sugar
4g fine salt
3/4 cup cold water, colder the better
1/2 tsp apple cider vinegar
1.) Mix your flour, sugar, and salt in a bowl until evenly incorporated.
2.) Add your semi-fozen butter and blend with a pastry cutter until your mixture looks coarse and grainy
3.) Measure out your cold water (iced water works best), and stir in the apple cider vinegar. You will not taste the vinegar at all I promise! It's role in this recipe is to inhibit the gluten development which aides in a tender crust.
4.) Pour in your water to your coarse butter/flour mixture, and gather your dough together. You don't want to knead your dough, as this will encourage gluten development which results in a tough dough. Just bunch it together, fold it on to itself, and bunch it again, fold over, and continue.
5.) Transfer dough to your counter and continue the process of bunching it together and folding it over. Split the mass in two, then form them into solid pieces. Flatten them out into dough discs (for easy rolling), wrap in cling film, and chill in your refrigerator for at least an hour before rolling it out. You may keep it in the ref for up to three days!
6.) Roll out your dough as shown in the video, transfer to your baking tin. If the recipe calls for blind baking:
a. Preheat your oven to 220C
b. Dock your dough with the tines of a fork (you could skip this normally, but I prefer to do this for proper even baking after removing the weights). Line your dough with crumpled parchment paper, and pour in your pie weights. Bake as instructed in the video.
Happy Baking!
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How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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Perfect Tart Crust Recipe from Scratch | Sweet Shortcrust Pastry
Perfect Tart Crust Recipe from Scratch | Sweet Shortcrust Pastry | Tart Shells
This video is a step by step tutorial on how to make the perfect tart crust or tart shells, also called sweet shortcrust pastry without blind baking themm which means you can simply bake your tart shells without needind to add the tart weights! You can use this recipe to make any kind of tarts, lemon tart, strawberry vanilla tart.. the sky is the limit! Make to sure to ssubscribe, in the next videos we will be filling our tart shells with delicious fruit creams!
Check out other delicious tart recipes:
Strawberry tart with vanilla custard cream:
Apple pie with caramelized apples, raisins and almonds:
Pear and almond tart | Tarte Bourdaloue:
Recipe:
240g All-Purpose Flour | 1 Cup
35g Almond Meal | 1/3 Cup
95g Icing Sugar | 3/4 Cup
120g Butter, Cubed and Cold | 1/2 Cup
A Pinch of Salt
1 Egg
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Make The Flakiest, Buttery Pie Crust Recipe Every Time
Hi Bold Bakers! Making a pie crust is as simple as can be, and with my recipe, you'll make it perfectly every time. No need to get store-bought anymore! WRITTEN RECIPE HERE:
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Pie Crust Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a pie crust. This Pie Crust recipe, also known as Pate Brisee (pronounced paht bree-ZAY), produces a deliciously rich and buttery flavored pastry with a crisp and flaky texture. Well wrapped, it can be stored in the refrigerator for several days or frozen for over a month. I love its versatility, as it is ideal for both sweet and savory pies, tarts, and quiches.
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