I have always wanted to bake some tarts but somehow didn't do it until now. I am at present in my parents place having a lovely long 2 month vacation in Chennai with my baby. Today me and my mom decided to bake some tarts. Walnut Tarts are my favorite. I found this nice and easy recipe in the web (recipe below) and decided to give it a try.
This is making of the Short Crust Pastry. Sorry guys forgot to take pictures while making the dough. I did not use a food processor as mentioned in the recipe i used the tip of my finger to cut the butter into the flour, salt and sugar. Mix until the butter is well incorporated in the flour. Some butter bits will be tiny and others will be like pebbles. The dough may begin to come together in a rough sandy kind of way. Slowly add the ice water little at a time till the water mixes with all the flour. The mixture does not need to come to a ball, it should hold when pinched together. Dump on a clean surface, pess to a disk and wrap in cling wrap and refigerate for 1 hr.
The mistake I made is I rolled the pastry crust too thin since i wanted to fit it in all my 10 tart cups. Actually the recipe says you can make 12 tarts, I think they are smaller tart cups since mine was 4 inch tarts cups. Next time I will double the pastry crust recipe and then roll it out thicker to get a crunchy crust.
Tip: I felf that rolling each tart one by one on a floured surface was the best way to prevent the dough from sticking. This is the procedure to make Walnut Butter Tart filling.
All my 10 tarts filled with walnut in the center
The Tarts ready to go into the oven.
These are my finished tarts
They tasted delicious.....everyone loved them....it was a big hit........I will surely try this recipe again.
This Butter Tarts recipe taken from Stephenie Jaworski at Joyofbaking.com
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the butter tart filling.
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional)
Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
I have always wanted to bake some tarts but somehow didn't do it until now. I am at present in my parents place having a lovely long 2 month vacation in Chennai with my baby. Today me and my mom decided to bake some tarts. Walnut Tarts are my favorite. I found this nice and easy recipe in the web (recipe below) and decided to give it a try.
This is making of the Short Crust Pastry. Sorry guys forgot to take pictures while making the dough. I did not use a food processor as mentioned in the recipe i used the tip of my finger to cut the butter into the flour, salt and sugar. Mix until the butter is well incorporated in the flour. Some butter bits will be tiny and others will be like pebbles. The dough may begin to come together in a rough sandy kind of way. Slowly add the ice water little at a time till the water mixes with all the flour. The mixture does not need to come to a ball, it should hold when pinched together. Dump on a clean surface, pess to a disk and wrap in cling wrap and refigerate for 1 hr.
The mistake I made is I rolled the pastry crust too thin since i wanted to fit it in all my 10 tart cups. Actually the recipe says you can make 12 tarts, I think they are smaller tart cups since mine was 4 inch tarts cups. Next time I will double the pastry crust recipe and then roll it out thicker to get a crunchy crust.
Tip: I felf that rolling each tart one by one on a floured surface was the best way to prevent the dough from sticking. This is the procedure to make Walnut Butter Tart filling.
All my 10 tarts filled with walnut in the center
The Tarts ready to go into the oven.
These are my finished tarts
They tasted delicious.....everyone loved them....it was a big hit........I will surely try this recipe again.
This Butter Tarts recipe taken from Stephenie Jaworski at Joyofbaking.com
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the butter tart filling.
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional)
Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
The mistake I made is I rolled the pastry crust too thin since i wanted to fit it in all my 10 tart cups. Actually the recipe says you can make 12 tarts, I think they are smaller tart cups since mine was 4 inch tarts cups. Next time I will double the pastry crust recipe and then roll it out thicker to get a crunchy crust.
All my 10 tarts filled with walnut in the center
The Tarts ready to go into the oven.
They tasted delicious.....everyone loved them....it was a big hit........I will surely try this recipe again.
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