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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a small bowl, mix together the egg and cream. Set aside.
In the bowl of an electric mixer, conbime the flour, sugar, salt, and
butter. Using the paddle attachment on low speed, mix in the butter until
it is the size of small peas. With the mixer on low speed, add the egg
mixture. Mix the dough just until it is no longer dry looking. It will
still be loose and crumbly at this point.
Place the dough on the work surface. With your hands, combine and form the
dough into a single ball. Wrap the dough in plastic wrap and refrigerate
until firm but still malleable.
On a lightly floured work surface roll the dough out to the specified
thickness. For tart shells: 3/16 inch thick; for tartlett shells: 1/8 inch
thick.
When lining tart pans, be sure to press the dough carefully around the
bottom edges of the pans.
To prebake a frozen or chilled shell, line it with parchment paper. Fill
the shell with uncooked rice, beans or pie weights. Bake the shell in a
preheated 350F oven until the edges are golden brown, about 20 minutes.
Remove the parchment paper and the rice a
nd continue to bake the shell
until it is golden brown all over, about 10 minutes.
Jenn's note: Bake 350F 17 minutes with weights; 5 minutes without
Contributor: Star Desserts p. 226
| Ingredients:
2 large egg
937/10000 Cup(s) heavy cream
1 27/625 Pound(s) all purpose flour
151/193 Ounce(s) sugar
1 Ounce(s) salt
12 Tablespoon(s) cold butter
1/4 Cup(s) water; more or less |
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