A tart is a pastry dish, usually sweet, that is a type of
pie with an open top not covered with pastry. Many of the same fillings used in pies are used
in tarts; however rich fillings are more practical in a shallow tart
than in a deep pie. All tarts are taken out of the pan and served
free-standing. For large tarts (the most common tart pan size is
11 inches), it's best to use a tart pan with a
removable bottom because otherwise it's difficult (if not
impossible) to remove a tart from a pan
in one piece.
Always remember, flaky pie crusts need to stay COLD. It is a good idea
to chill the surface and any tools you will be using. It may be a good
idea to put the flour in the freezer for 10-20 minutes before working
it. All ingredients should be refrigerated to keep them chilled when
not in use.
Blend the flour and any other dry ingredients in a bowl.
Start with chilled or frozen butter. Cut the butter into small,
pea-sized cubes.
The water (or any other liquid) used should be ice-cold, not right from
the tap.
If using eggs, take them directly from the fridge, and beat them into
the measured water. Do the same with any other liquid.
STEP 1: SIFT THE DRY INGREDIENTS. First, the flour and all
dry ingredients should be sifted together in a bowl.
STEP 2: CUT THE FAT. To mix the butter and the flour (“cut the
fat”), first add the prepared butter to the flour mixture by sprinkling
the pieces evenly around the bowl. Then there are several ways to cut
the fat:
By hand: Pick up a small piece of butter and some flour with your
fingertips. Work the butter into the flour by rubbing small pieces of
the butter and flour in between your fingers and thumb. Reach into the
bottom of the bowl from time to time and redistribute the ingredients.
Using two table knives: With the blades almost touching each other, move
knives back and forth in opposite directions in a parallel cutting
motion.
With a pastry blender: Work up and down in the mixture, rolling on
either side of its edge.
Food processor: Use the metal blade and add the butter to the work bowl
containing the flour and any other dry ingredients. Quickly pulse it
one-second at a time to combine the dry ingredients with the butter.
When the mixture is properly mixed, it will be slightly yellow, with a
mealy or crumbly texture, and the butter pieces should be barely
visible.
STEP
3: COMBINE THE LIQUIDS WITH THE BUTTER/FLOUR MIXTURE. Mix in the
minimum of water and other liquids with the flour and butter mixture, so
that it still looks dry and just barely holds together when pinched
together. You don't want a wet, sticky dough. It is very important not
to overwork the dough.
Make sure the butter or fat is still cold in the flour mixture before
adding water or liquids. If it’s not, chill it before continuing.
Start by sprinkling water (or liquid mixture) over the butter/flour
mixture while tossing it gently with a fork or other tool. The less
liquid you use, the more tender your pie crust will be. Be sure to
(gently!) work the liquid evenly through the whole butter/flour
mixture.
Use the Pinch Test to determine when you should stop.
STEP
4: LET THE DOUGH SET. Shape the mixed dough into a flatted ball
as soon as it's made, wrap it in wax paper, then chill it in
the refrigerator for 1-24 hours. The shape helps to chill it faster
(and evenly) and makes rolling faster because of the round and flat
shape. [DO NOT SKIP THIS STEP! Chilling allows the fat to re-harden so
that the dough is firm when rolled and helps to evenly distribute the
moisture. It also allows the gluten strands developed during mixing to
relax, lessening crust shrinkage during baking.]
To make the ball, gently press the dough together with the cupped palms
of your hands. Rotate the dough until it forms the right shape. Be
careful not to overwork the dough--it should just stick together and
will not be smooth. If the dough does not hold together, it is too dry.
If it is too mushy, the dough is too wet.
When you're done forming the flattened ball, place it on a large piece
of waxed paper, wrap in an airtight plastic bag, and chill it in the
refrigerator.
STEP
5: ROLL OUT THE DOUGH. Remove the dough ball from the
refrigerator and allow it to sit at room temperature until it softens
enough to be malleable. Do not let it get too warm. Always work quickly
so the dough doesn't have a chance to soften. Lightly dust a work
surface and rolling pin with pinches of flour. Place the dough ball in
the center of the flour dusting, then lightly sprinkle more pinches of
flour on top (or roll the dough between 2 sheets of wax paper). [TIP:
If you use wax paper to roll out your pie crust, dampen your surface
before applying the wax paper to prevent the paper from sliding
around.] Roll the dough out to a circle (1-2 inches in diameter wider
than your pan, 1/8-1/4 inch thick). 
[TIP: FOR EVEN ROLLING, buy 1/8”
or 1/4" wooden dowels. (You can find them at any
hardware store.) Place them on either side of the dough, spaced out to
the width of your desired crust diameter. Place the rolling pin on top
and roll the dough until it is even with the top of the dowel. Make sure you rotate the dough.]
STEP 6: TRANSFER THE CRUST. There are several ways
to transfer the crust.
1. FOLD & LIFT THE DOUGH: Gently lift up the edges and fold it in half
(slide both hands underneath to support it). Lift the dough and
position the fold over the center of the pie pan, then gently unfold and
arrange into place.
2. USE A ROLLING PIN: Center a floured rolling pin on the edge of the
crust. Lightly roll it over the crust and at the same time pick up the
edge and support the dough as you gently wrap it around the pin. Keep
rolling until all of the dough is rolled on the pin. Then, then drape
the loose end over one edge of the pan and gently unroll it, lowering it
into the pan.
3. INVERT: Invert your pie pan and place it in the middle of the dough
(if you rolled it between wax paper, remember to remove the top paper
first!) and, while holding one hand under the middle of the dough, with
the other inside the pie pan, flip both over. The dough should be draped
in the pan. Let the dough fall gently into place.
TIP: For mini-tarts, you don't need special
mini-tart pans.
You can use an inverted cupcake pan. Cut the dough into 5-inch
rounds (the top of a
clean coffee can makes a good cutter) and fit over the outside of
the cupcake forms.
STEP 7: BLIND BAKE THE CRUST. Prick a few holes, fill it with
pie weights (see below), and
bake until browned (or just for several minutes if your goal is a
partially-baked crust). To fully blind bake, bake it at 425 degrees 15 to 18 minutes or until
the sides begin to
brown. (The initial high heat will force much of the steam
out, helping the crust become flaky.)
Remove the pan from the oven. Gently remove your pie weights. Reduce oven to 375 degrees
and continue to bake the crust for several minutes until it's
golden.
Without the weight of a filling, a baking crust can shrink, fill with
air pockets, and puff up with bubbles, so it is important to weigh the
crust down as it bakes. This is done by lining the dough with parchment
paper or foil and filling it with pie weights (or dried beans, pennies,
rice, marbles, etc.) to hold its shape during baking. [TIP: Keep your
weights in an oven cooking bag. You can just place the bag with the
weights in the pie crust, then lift the whole bag out to store for next
time.] Alternatively, you can set a perforated pie pan into the crust.
You may want to moisture-proof your crust when blink baking by removing
the crust from the oven when it has about 5 minutes left to bake and
applying your egg wash with a
pastry brush on the bottom of the crust
and about an inch up the sides. Then resume baking the crust for the
remaining 5 minutes.
Remove it from the pan. The easiest way is to set the pan on
top of a jar or other such object, then gently lower the sides.
(If the sides stick, work it loose with a sharp knife.)
Then you can just slide it off the pan bottom onto a plate. If
you don't have a pan with a removable bottom...try to lift or scoop
the tart out whole and unscathed (best of luck with that).
Finishing Touches: A glaze of melted jelly intensify the color
and luster of fruit tarts, really adding that "wow" factor.
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*The Fine Print
