How To make Tart Pastry
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/4 c Shortening
4 tb Milk; 4 to 6
Recipe by: Southern Living
Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into an 11- x 7-1/2- x 1-inch tart pan or into six (4-inch) tart pans. For baked tart shells, prick bottom of pastry generously with a fork. Bake at 450 degrees for 12 to 15 minutes or until lightly browned. (4-inch) tarts. NOTE: The butter in Tart Pastry gives this recipe extra strength to stand up on its own, since tarts are served out of the pans in which they were baked. You can bake this pastry in one large tart pan, or six small ones. Look for these shallow pans with removable sides in kitchen specialty shops. They may be called tart or quiche pans. -----
How To make Tart Pastry's Videos
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
How to make Tartlet Shells in a Muffin Pan
No Tartlet Tin? No problem! This easy recipe will show you how to make Tartlet Shells in a Muffin Pan. These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!
Read the full recipe here:
Ingredients:
- 250 gr Plain / AP Flour
- 50 gr Icing Sugar (or Powdered Sugar)
- 1 pinch Table Salt
- 120 gr Unsalted Butter - very cold
- 1 Egg - medium to large size
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How To Make Sweet Shortcrust Pastry | Jamie Oliver
Why pay out for shop bought pastry when it’s so easy to make your own? Jamie has a recipe for sweet, crumbly shortcrust pastry that’s so easy even Buddy can make it! It’s perfect for making ahead of time and freezing until you’re ready to fill it with something delicious.
So, you’ve got your sweet shortcrust pastry ready to go better head over here for arguably the best filling ever invented! We give you….Maple..Pecan..Pie…
For more information on any Jamie Oliver products featured in this video click here:
Links from the video:
Jamie's Bakewell Tart |
5 Things to Do With Eggs |
Jamie's Maple Pecan Tart |
How to Make A Sponge Cake |
Jamie's Fruit Prosecco Jelly |
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5 ingredient perfect tart crust recipe | baking basics
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Makes (2) 9 tart shells
INGREDIENTS:
4 oz/ ½ cup powdered sugar
8 oz/1 cup unsalted butter, room temperature
1 egg
pinch of salt
12oz/1.5 cups all purpose flour
DIRECTIONS:
1. Cream together butter and sugar.
2. Add in egg, lemon zest, and vanilla.
3. Paddle in salt and flour.
4. Refrigerate dough for 30 min.-1 hour
5. Roll out dough to 1/4 thickness and line tart pan.
6. Freeze lined tart for 30 min.
7. Dock tart base.
8. Blind bake at 350F for 10 minutes. Remove pie weights then bake for another 5 minutes.
9. Cool completely
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Amazing Apple Tart Recipe
This beautiful Apple Tart tastes as good as it looks! Made with freshly sliced apples and a homemade crust that’s flaky and buttery, this elegant apple tart is a classic dessert. It’s so simple yet so delicious and full of fall flavors, thanks to the apples and cinnamon. It may look complicated due to the shingling of the apple slices, but it’s surprisingly easy, but that’ll be our secret as you bring out this dessert to impress your guests. This apple tart is my go-to recipe whenever I need something easy but fancy-looking. The crust comes together quickly with a food processor, and the apples don’t require a ton of prep work. You can even prepare the tart crust ahead of time.
RECIPE:
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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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