Bake at 350 degrees for 15 minutes, remove parchment and weights, and continue baking for 10 minutes. Make sure the parchment overhangs the edge so that it does not darken too quickly. Line each shell (decorated or not) with parchment and baking beans or pie weights. Use a fork to dock the bottom of the crust. Chill the decorated tarts for 30 minutes. Any elements that will extend onto the center of the filling must be baked separately and added once the tarts are completely baked with filling. Line two or three strips next to each other and braid, pinching the edge when you have the desired length.īrush egg wash on the tart edge and gently press on decorative edges and details. Using a ruler as a guide helps keep the lines straight. (Alternately, you can use a small cookie cutter.) For a braided edge, use a knife or smooth pastry or pizza cutter to cut thin strips. I like to do this on a sheet of parchment so it can easily be transferred to the refrigerator if the dough becomes too soft. While the tart shells are chilling, use extra dough to make leaves and decorations. Otherwise, proceed to the blind baking step. If you are decorating the edges, follow the step below. Return the extra dough to the refrigerator while you cut rounds from the other disk.Ĭover lined tart pans and refrigerate for 30 minutes. Cut rounds to line as many tart pans as you can, saving the extra for decoration. Roll on a lightly floured surface to ⅛-inch thickness. #CRANBERRY CURD TART CRACK#Allow it to rest briefly so that it does not crack when rolled. Once the dough has chilled, remove one disk from the refrigerator. Refrigerate wrapped dough for at least 30 minutes. Divide dough in half and flatten each into a disk. Turn dough onto work surface or plastic wrap and gently form into a cohesive round. If necessary, drizzle in additional ice water until the dough reaches this consistency. Add to the flour mixture and pulse until dough is shaggy and begins to hold together when a small amount is pinched. In a separate bowl, stir the egg yolks, vanilla extract, and water just until combined. Cut the butter into small pieces and pulse into the flour mixture until it resembles breadcrumbs. #CRANBERRY CURD TART HOW TO#How to Make the Tart PastryĬombine the flour, sugar, and salt in a food processor. This recipe can be adapted for similarly sized pans or even made mini using a 12-well tart pan, in which case you should have enough for two batches. #CRANBERRY CURD TART PLUS#Note: This is a double batch of my tart pastry dough, which yields enough for 6, 4 ½-inch tarts plus enough extra for decoration.įor the tarts pictured, I used 4 ½-inch tart pans with removable bottoms. In the same way a decorative wreath of berried stems and leaves announces the holiday season, I plan to surround my fillings with pretty edible packages that announce the deliciousness in each bite. They can even be made mini with a multi-tart pan. As with the crust details, the size of the individual desserts can be adjusted based on the tart pans you already have on hand. If you would like to make ones similar to those pictured, I have included tips below. Certainly these tarts can be made without a decorative crust, and they will be just as delicious.
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