![]() Sprinkle 1 tablespoon water over mixture and process 1 second repeat using 1 teaspoon at a time until dough begins to form small curds and holds together when pinched with fingers. Scatter butter pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces about the size of small peas remain, six to eight 1-second pulses. If at any point the dough becomes soft, sticky, and difficult to work with during rolling, chill it until it becomes workable.įOR THE DOUGH: In food processor, pulse flour and salt to combine, about three 1-second pulses. ![]() The dough can be made ahead and refrigerated overnight or tightly wrapped in two sheets of plastic wrap and frozen for up to one week. NOTE: The amount of water that the dough will require depends on the ambient humidity in a dry environment, it may need more water, in a humid environment, less. ½ tablespoon granulated sugar for sprinkling ¾ cups unbleached all-purpose flour (3 3/4 ounces), plus additional for work surfaceĥ tablespoons unsalted butter, cold, cut into 1/2-inch cubesĢ medium peaches, nectarines, apricots, or plums The bright summer fruit needed only the simple addition of sugar, 3 to 5 tablespoons depending on the type of fruit. The dough is then lifted up and back over the fruit (the center of the tart remains exposed) and loosely pleated to allow for shrinkage. For the flakiest pastry, we turned to a French technique in pastry making called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter pieces into long, thin streaks between skeletal layers of flour and water. WHY THIS RECIPE WORKS: We developed our free-form tart recipe as a quick alternative to pie.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |