March 10, 2012 • Category: Main Dish
This is the one I keep making over and over. It is easy to make in a food processor and delivers what I am looking for: sturdy yet buttery and crispy. It can be used for a tarte or bars or even plain cookies.
- 2 cups of all-purpose flour (265 g.)
- 1/2 cup of unsalted butter (100 g.)
- 1/2 cup of extra-fine sugar (100 g.)
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- 1 large egg
- 4 tbsp of whipping cream
- 1 tsp of vanilla or other flavoring (orange blossom water for instance)
Makes 575 g. or 20 ounces (1 1/4 pound) of dough, enough for a 8-servings tart.
- Place the flour, salt, baking powder and sugar in the bowl of a mixer or food processor. Run the machine a few seconds to mix. Add the butter, previously cut in little squares. Process a few seconds until the dough looks sandy. Add the egg and process a few seconds longer, while pouring the cream one tablespoon at a time as well as the flavoring. When the dough becomes a moist mass, stop the machine, transfer to a large piece of wax paper or plastic wrap and refrigerate till needed.
For a savory crust, simply omit the sugar.
American University of Beirut soccer field.
(I guess the ball of dough made me think of a soccer ball).
16 Comments • Comments Feed
Meister@Nervous Cook says:
Gosh, you make crust sound so easy! I’ve always been too intimidated to go with anything but store-bought, though of course now I have no idea why.
(PS: Love the soccer photo. Hilarious!)
On March 10, 2012 at 7:51 am
On March 10, 2012 at 9:16 am
T.W. Barritt says:
It’s all about that final buttery, crispy taste – nice to know this is so versatile, too.
On March 10, 2012 at 10:04 am
je fais toujours mes pates c’est si facile et si gratifiant !!pierre
On March 10, 2012 at 12:45 pm
A delicious and versatile recipe! What a lovely setting for the soccer field.
On March 10, 2012 at 2:58 pm
Belinda @zomppa says:
How many ways you can use and enjoy this< i can only imagine!
On March 10, 2012 at 9:35 pm
What a delicious recipe ! Joumana please sign up again to my new blog with GOOGLEFRIENDCONNECT, I’ve lost all my contacts from the old blog…Thank you !
On March 11, 2012 at 1:34 am
Sarah Galvin (All Our Fingers in the Pie) says:
I will have to try this. The recipe I use produces a crumbly mixture that cannot be rolled. I just press it into the pan.
On March 11, 2012 at 11:15 am
I made jam tart, It has similar recipe. It was perfect.
I like the cities with palm trees. Adana has…
On March 11, 2012 at 3:00 pm
Bria @ WestofPersia says:
A classic go-to recipe, simply explained. Thank you. Love the soccer pic, by the way :- )
On March 11, 2012 at 9:09 pm
Nuts about food says:
I am always open to trying a new recipe. Nice soccer field!
On March 12, 2012 at 6:55 am
The soccer pic made me laugh so hard! I prefer to struggle with brittler pastry normally, but a fail proof sturdy pastry recipe is always very useful to have in a cook’s repertoire.
On March 12, 2012 at 6:55 am
So cute that the tart crust made you think of the soccer ball 🙂 BTW I only have ever used my old tart recipe that has butter and egg yolks. The next time I am fixing a pie, I’ll use yours. So nice to have an option and knowing that it’s yours means it’s fool-proof 🙂
chow! Devaki @ weavethousandflavors
On March 12, 2012 at 1:49 pm
I am definitely trying this! I have been using the same recipe for sweet pie crust for years and I love it, but recently changed it to be similar to the way the French make it. Loved it! So now I am in the mood to try even more recipes – and yours looks and sounds perfect!
On March 14, 2012 at 5:08 am
Oui, Chef says:
Everyone should have a well tested and trusted tart dough in their repertoire, thanks for sharing yours.
On March 15, 2012 at 8:28 am