Recipe - Maida Heatters French Tart Pastry

1 Three fourths cup Unsifted allpurpose flour;
(stir to aerate before
measuring)
2 tablespoon Granulated sugar
One fourth teaspoon Salt
4 ounce (1 stick) unsalted butter;
cold and firm, cut into
small pieces (see Notes)
1 Cold egg
1 tablespoon Ice water

From: "LAROSE, JOSEE" JOSEE.LAROSE@bdc.x400.gc.ca

The pastry can be prepared in a processor, a mixer, or by hand.

In a food processor: Fit the bowl with the metal blade. Place the flour,
sugar, salt and butter in the bowl. Process on/off for 10 seconds (ten
1second pulses) until the mixture resembles coarse meal. Place the egg and
water in a small bowl and beat to mix. Then, through the feed tube, add the
egg and water and continue to process briefly (about 20 seconds) only until
the mixture barely (but not completely) holds together.

In an electric mixer: The same procedure can be followed, using the large
bowl of the mixer and low speed; use a rubber spatula to keep pushing the
butter pieces into the beater.

By hand: Place the dry ingredients in a mound on a large board or work
surface, form a well in the middle, place the pieces of butter with the egg
and water in the well. With the fingertips of your right hand work the
center wet ingredients together, gradually incorporating the dry
ingredients until the two mixtures are all mixed. It helps to use a dough
scraper or wide metal spatula to push the dry ingredients in toward the
center as necessary.

However you have arrived at this stage of the pastry, now turn the mixture
out onto a large unfloured board or smooth work surface. Knead briefly
(only a few seconds) until the mixture is smooth and holds together and
press the mixture together to form a ball. Smooth the sides and flour it
lightly. Unless the kitchen is terribly hot, or unless you have handled the
mixture too much (enough to melt the butter), it is not necessary to
refrigerate this before using. If you must, refrigerate it for only about
an hour or less. If it is refrigerated too long it will crack when you roll
it out.

Notes: Cut the stick of butter lengthwise, then cut each half lengthwise
again, and slice all 4 quarters into 1/2inch slices. It is best to cut and
refrigerate the butter ahead of time.

After shaping this pastry, if you have any leftover scraps, make cookies.

Press the scraps together, roll on a floured pastry cloth with a floured
rolling pin to about 1/4inch thickness, cut with cookie cutters, sprinkle
with granulated sugar, and bake at 350F only until the cookies are slightly
colored. They are delicious.

Posted to recipeludigest by SALBRO@OCMVM.CNYRIC.ORG on Mar 9, 1998