PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
FLAKY PASTRY TART SHELLS
This is the recipe we used in making the Onion Tarts that I loved so much. I have never had any luck with pastry dough in the past but this one was pretty easy. The key is not to work it too much. The less you touch it, the better it will be. The instructions may seem long, but I am trying to be a thorough as possible. The tarts can be frozen and baked frozen, they do not need to thaw.
Provided by SkinnyMinnie
Categories Tarts
Time 1h30m
Yield 7 inch shells, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the flour, butter, and salt in a food processor fitted with a steel blade.
- Pulse about 24 times, then open the machine and lift a nadful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
- When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
- Sprinkle 6 Tbs of ice water onto the dough. Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
- Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
- Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
- The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
- Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
- Shape 1 piece of dough into a disk and dust the top lightly with flour.
- Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then the bottom.
- Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
- When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
- Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
- Fold 1/2-inch edge of dough all around to form a decorative rim.
- Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rop pattern will form.
- Roll out the remaining dough in the same way, and crimp edges in the same manner.
- Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
- Refrigerate the pastry for at least 30 min or up to 24 hours. They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags. Bake the shells without thawing.
- Prebaking:Preheat the oven to 375ºF.
- Brush the rims of the tarts with an egg wash.
- Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350ºF and continue to bake until they are an even golden brown, 8-12 min longer.
- Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
- Let cool on the baking sheet.
Nutrition Facts : Calories 634.4, Fat 46.6, SaturatedFat 29.2, Cholesterol 122, Sodium 619.3, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.9
FLAKY PASTRY TART SHELLS
Steps:
- 1. Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
- 2.Rolling the dough:
- Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
- 3.Forming the edge:
- Fold 1/2-inch edge of dough all around to form a decorative rim. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rope pattern will. Form. Roll out the remaining dough and crimp the edges in the same manner. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Bake the shells without defrosting first.
- 4.Prebaking:
- Preheat the oven to 375°F. Brush the rims of the tarts with egg wash. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350°F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Let cool on the baking sheet.
FLAKY TART DOUGH
This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for two 9- or 10-inch tart shells
Number Of Ingredients 4
Steps:
- In a small bowl, mix together salt and water. Keep very cold until ready to use.
- Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
- On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.
FLAKY PASTRY SHELL
Use this easy and flaky pasty shell to make your favorite dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In medium bowl, stir together flour and salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn into ungreased 9-inch pie plate or quiche pan. Remove other sheet; press edge with fork for decoration.
Nutrition Facts : ServingSize 1 Serving
More about "flaky pastry tart shells recipes"
FLAKY PASTRY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (9)Total Time 2 hrs 15 minsServings 32Calories 132 per serving
- Take one quarter (3 tablespoons) of each type of fat and rub it into the flour/salt mixture with your fingertips until it resembles cornmeal., Mix the lemon juice with the water, and stir into the flour/fat mixture until you have a soft dough.
- Turn the dough out onto a lightly floured surface and knead it until it's smooth., With a well-floured rolling pin, roll the dough out until it's about 7" wide and 21" long.
- If the dough sticks at any point, slide a bench knife or spatula under it and throw a little flour underneath., Take 3 tablespoons more of each type of fat and dot them over the top two-thirds of the dough.
FLAKY PIE AND TART PASTRY - TASTES OF HOMEMADE
From tastesofhomemade.com
Cuisine AmericanEstimated Reading Time 7 minsCategory PastryCalories 446 per serving
- In a measuring cup, whisk the egg with the vinegar, then add enough cold water to make 1 cup of liquid.
FRENCH TART DOUGH RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
33 PUFF PASTRY RECIPES, BOTH SAVORY & SWEET | BON APPéTIT
From bonappetit.com
TARTINE’S FLAKY TART PASTRY – VEGETARIAN RECIPES FOR …
From butteredveg.com
TART CRUST RECIPE: TENDER, BUTTERY, & SWEET -BAKING A …
From bakingamoment.com
BASIC INDIVIDUAL PASTRY TART SHELLS » THE JOY OF AN EMPTY POT
OLD FASHIONED BUTTER TARTS - TASTES OF HOMEMADE
From tastesofhomemade.com
BUTTER TARTS - [VIDEO] CLASSIC CANADIAN DESSERT -THE RECIPE REBEL
From thereciperebel.com
HOW TO MAKE SWEET TART CRUST FROM SCRATCH - JULIA'S ALBUM
From juliasalbum.com
BUTTERY PASTRY SHELL RECIPE - THOMAS KELLER - FOOD & WINE
From foodandwine.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
VEGAN TART SHELLS & PIE CRUST RECIPE - POPPYS WILD KITCHEN
From poppyswildkitchen.com
SWEET TART CRUST - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BUTTERY TART SHELLS - 1840 FARM
From 1840farm.com
HONG KONG EGG TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FLAKY TART PASTRY RECIPE - PEGGY SMITH - FOOD & WINE
From foodandwine.com
WHAT IS KOUIGN AMANN, AND WHY IS IT SUDDENLY EVERYWHERE?
From bhg.com
SWEET TART CRUST (FRENCH PASTRY – PâTE SUCRéE) | RECIPETIN EATS
From recipetineats.com
12 BEST PHYLLO DOUGH RECIPES - EASY WAYS TO USE PHYLLO - THE …
From thepioneerwoman.com
RICH & FLAKEY TART PASTRY RECIPE (TART SHELLS) - YOUTUBE
From youtube.com
WENDY MORGAN’S PIE RECIPES: MUSSEL CHOWDER POT PIE, SILVERBEET …
From nzherald.co.nz
THE BEST BUTTER TART RECIPE EVER (IT'S ALL FLAKY PASTRY ... - CHATELAINE
From chatelaine.com
You'll also love