Sweet Butter Pastry Crust
Credit: Homemade with Love by Jennifer Perillo
Makes one 12-inch tart
Ingredients:
1 ½ cups unbleached all-purpose flour
¾ teaspoon fine sea salt
¼ cup granulated natural cane sugar
1 ½ sticks cold unsalted butter, cut into 12 pieces
3 tablespoons ice cold water
Directions:
Add the flour, salt, and sugar to a deep bowl and whisk to combine. Scatter the butter pieces over the flour mixture and use a pastry blender,two butter knives, or your finger to cut in the butter (this can also be done in a food processor). Sprinkle the cold water over the crumbly dough and stir with a fork until the dough forms a rough ball. Wrap in plastic and let the dough rest in the refrigerator for 20 to 30 minutes until just firm enough to roll out.
**Use for Peach Raspberry Tart
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