Savory Tart Shell

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I have made 2 savory tarts using the dough from Marie-Pierre Moine’s Cuisine Grand-Mere.  The dough was handed more than I expected, but it turned out well – nice and flaky and not tough.

8 Tbs. (1 stick) cold salted butter, cut into small pieces

6.5 oz. (1-1/4 cups all-purpose flour)

Small pinch of salt

~3 Tbs. cold water

Cut the butter into small pieces.

Put the flour and salt in the bowl of a food processor.  Whirl briefly to combine.  Add half of the butter, and pulse until the mixture looks like breadcrumbs.  Add the water while the motor is running and process until the dough forms a ball.  Divide the dough in half and sprinkle it with the remaining butter.  Process until well mixed.

Remove the dough from the bowl.  On a floured board or pastry cloth, roll it into a long rectangle.  Fold the right third and the left third over the middle.  Rotate the dough 90 degrees and roll it out again and fold it again.  Repeat for a third time.  Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat the oven to 375 degrees.

On a floured pastry cloth, roll the chilled ball into a circle wider than a 10-inch tart pan.  Put the tart pan over the dough and invert it.  Press the dough into the pan and up and over the sides.  Trim on the outside so that the top rim is covered to keep the dough from slumping down when it bakes.

Poke holes all over the dough on the bottom of the pan.  Put a sheet of baking parchment on the dough and weigh it down with pie weights.  Blind bake the dough for 15-20 minutes until golden.  Remove the pie weights and the baking parchment, and the crust is ready to be used.


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