Yield: 1 servings
|14 tablespoons||Unsalted butter; cut in 14 pieces|
|⅓ cup||Confectioners' sugar|
|1 large||Egg yolk|
|1½ cup||Plus 2 T unbleached all-purpose flour; plus flour for dusting work surface|
|4 teaspoons||Heavy cream.|
Adapted from "Book of Tarts" by Maury Rubin (William Morrow, 1995) Yield: 1 9" tart shell
Let the butter sit at room temperature for 10 to 15 min. It should be malleable but still cool.
Place the confectioners' sugar in the bowl of a standing mixer or into a medium mixing bowl. Using a paddle attachment for a standing mixer or a hand electric mixer, cream the butter and sugar until the sugar is no longer visible. Scrape down the sides of the bowl. Add the egg yolk, and beat until blended; then, scrape down the sides of the bowl again. Add 1 c flour, and beat just until the dough looks crumbly. Add the remaining flour and the cream, and beat until the dough forms a sticky mass.
Shape the dough into a disk and wrap in plastic. Refrigerate 2 hr.
Dust a work surface with flour. Cut the chilled dough into 1" pieces. Using the heel of your hand, knead the pieces back together and reform the dough into an even, flattened disk about 6" in diameter. Lift it off the work surface, and dust the surface with flour again.
Dust a rolling pin with flour. Roll the dough into a 12" round about ⅛" thick.
Very lightly dust the surface of the dough with flour, gently fold it in half and slip the flat bottom of a 9" fluted straight-sided flan ring under the dough so the dough covers half of it, with plenty of overlap. Carefully place the bottom of the pan into the flan ring, allowing the excess dough to sit up against the sides. Unfold the dough, and with your thumbs on the inside and the tips of your fingers on the outside of the ring, use light pressure to fit the dough into the pan so the bottom and sides are completely covered and the dough extends about ½" above the rim of the pan. Any tears can be pressed back together or patched with scraps. Using a fork or a pastry docker, prick the bottom of the dough all over. Place the tart pan in the freezer for 30 min. Preheat oven to 375F and position a rack in the center. Place dough in the oven and bake 5 min. Check the dough. If it seems to slip down a bit from the sides, use your fingertips and gently push it back. Rotate the pan in the oven. Check again after another 5 min. If the dough bulges up in the center, prick it in one or two places with a thin skewer. Rotate it again. Continue baking another 5-8 min, until the pastry is golden brown. Total baking time should be 15-18 min.
Remove the pan from the oven, and allow the dough to cool completely on a rack.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 29, 98, converted by MM_Buster v2.0l.