Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Pulse the flour, sugar and salt together in the bowl of a food processor. How cool is that?!ĩ tablespoons (4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small piecesġ. My favorite part about this shell recipe and technique is that it doesn’t require pie weights. Go bookmark this one, my friends, because if you’ve ever sobbed at the doorway of your oven, wondering where oh where your tart walls went, you’ve waited too long for this. And before I go any further–you know, into the most awesome stuff I filled this tart crust with–I need to mark this momentous occasion its own post. Which is why today it is taking all of my restraint not to run up that last flight of stairs and shout from my rooftop: I have conquered my tart shells at last, and they shrink no more! … Although I suspect in my neck of this island, that would barely cause an eyebrow to arch.īut it is true, so deliciously true. No matter how many fingers I crossed, no matter how many Guaranteed No-Fail tricks I auditioned, no matter how many pounds of butter I had sacrificed in my quest, the crust I’d remove from the oven would hold as little as half of the volume of the one I put in, leading to thin tarts and pools of extra filling and oh so very many gray hairs. I have lamented tart crusts for years, as it seemed that no matter what I did–chill the crusts, weight the crusts, arranged small prayer circles outside the oven–they shrunk on me.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |