Sunday, July 19, 2009

Patchwork-Tart Pastry (Mark & Sarah)

Patchwork-Tart Pastry

This recipe goes with the Cheese and Bacon Quiche Recipe

1 cup flour

1/4 teaspoon salt

1/4 lb. cold butter, in small pieces

1 egg yolk

2 tablespoons ice water

Mix the flour and salt in a bowl.

Cut in the butter with pastry blender until the mixture resembles coarse meal or tiny peas.

Whisk the egg yolk and water together in another bowl, add to the flour mixture, and blend until the pastry is smooth and holds together in a ball. It can be mixed in a food processor; process first theflour, salt and butter quickly together, then add the egg yolk and water through the funnel and process until the dough balls up around the blade. Wrap in foil or plastic and refrigerate for at least 20 minutes. You can roll this dough out with a rolling pin, but you would have to chill it, wrapped in plastic for at least 20 minutes. It may be easier to pat it into a pie pan or spring form with your hadns. PUll pieces of dough from the ball and press them over the bottom and sides of the pan, using the heel of your hand. The dough should be thick enough to hold the filling, but be careful that it is not to thick around the bottom edge or the finished tart will seem coarse. If there is time, cover the lined pan snugly with foil and refrigerate it before filling and bake it. Bake as directed in the filling recipe. Prick boom with a fork and bake it unfilled for 12 minutes in a preheated 425 degrees oven. If you are using a spring form pan, do not remove the sides until you are ready to serve the tart.

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