BASIC TART SHELL
Make and share this Basic Tart Shell recipe from Food.com.
Provided by JackieOhNo
Categories Breakfast
Time 1h40m
Yield 1 pastry shell
Number Of Ingredients 5
Steps:
- Mix flour and salt in food processor or mixing bowl. Add butter and process, or cut into flour with pastry blender until mixture resembles coarse crumbs. Mix egg yolk and ice water. With machine running, pour egg mixture through feed tube and process until dough comes together; or pour egg mixture over flour mixture and stir with fork.
- Shape dough into thick disk, wrap in plastic wrap, and refrigerate at least 1 hour.
- Roll out dough 1/8-inch thick on lightly floured surface. Line 9-1/2-inch tart pan with dough and trim edge even with top of pan. Refrigerate 15 minutes.
- Heat oven to 400 degrees.
- Prick bottom and side of shell with fork. Line tart shell with aluminum foil (dull side up) and fill with pie weights or dried beans. Bake 15 minutes. Transfer to wire rack and remove foil and weights. Let cool.
Nutrition Facts : Calories 1348.1, Fat 75.5, SaturatedFat 45.7, Cholesterol 393, Sodium 312.9, Carbohydrate 143.7, Fiber 5.1, Sugar 0.7, Protein 22.8
TART SHELLS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes five 3-inch tart shells
Number Of Ingredients 4
Steps:
- Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
TART SHELL
Categories Dessert Bake Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (11-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
FREE FORM TART SHELLS
Provided by Food Network
Categories dessert
Yield dough for 8 free-form tarts
Number Of Ingredients 10
Steps:
- In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough.
- Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out.
- Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies.
- Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like.
- To make a topping that simulates a fruit tart gently warm the red currant jelly in a saucepan and brush over the free form tart shells. Arrange some sliced berries over the top and center a whole one in the middle if you wish. You can glaze with more warm currant glaze or pipe whipped cream on top or dust with confectioner's sugar.
- You could also brush bottoms with warm glaze and set other fruit over top or brush bottoms with some lemon curd and top with fruit.
TART SHELL
Categories Dessert Bake Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for 1 (10-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 14-inch round on a lightly floured surface, then fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell with fork. Chill 30 minutes.
- Preheat oven to 425°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven until pastry is set and golden, about 12 minutes. Carefully remove foil and weights and bake shell until golden all over, 5 to 10 minutes more. Cool shell in pan on a rack.
TART SHELLS
Provided by Craig Claiborne
Time 3h
Yield About 26 tart shells
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Put butter into bowl of electric mixer and start beating on medium speed. Cream butter until smooth.
- Add sugar gradually while beating. When well blended, add eggs one at a time, beating well after each addition.
- Add almonds to mixture and beat thoroughly to blend.
- Sift together flour and baking powder and add, beating constantly.
- Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
- Cover dough in plastic wrap and chill 2 hours or longer.
- Lightly flour work surface and put dough on it. Roll dough out into square measuring 19 by 19 inches. With cutter about 4 inches in diameter cut out circles; there should be about 20. Gather scraps and roll dough out again. Cut into 6 to 8 more.
- Lightly butter 26 or more 3-inch tart pans and line with circles of dough. Prick bottom of each shell with fork tines.
- Arrange lined tins on baking sheet. Place in oven and bake about 15 minutes until crisp and lightly browned.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 37 grams, Carbohydrate 84 grams, Fat 75 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 34 grams, Sodium 45 milligrams, Sugar 31 grams, TransFat 2 grams
TART SHELL DOUGH
Use this to make our Layered Pecan Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Process flour, salt, sugar, and butter in a food processor just until mixture resembles coarse meal, about 10 seconds.
- With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap. Refrigerate at least 30 minutes or up to 2 days.
TART SHELLS
Make and share this Tart Shells recipe from Food.com.
Provided by anme7039
Categories Tarts
Time 30m
Yield 24 shells, 24 serving(s)
Number Of Ingredients 3
Steps:
- Blend cream cheese and butter together.
- Add flour and mix.
- Chill for at least 30 minutes.
- Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
- Spoon filling into pastry shells.
- Bake at 325 degrees Fahrenheit for 25 minutes.
Nutrition Facts : Calories 65.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14.1, Sodium 37.8, Carbohydrate 4.1, Fiber 0.1, Protein 0.8
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