Sunday, August 31, 2008

A Piece of My Tart

I bake a lot. You can tell.

New discovery - Barefoot Contessa cook book and a shortbread crust for fruit tarts. Perfect for summer with berries from the farmer's market. And easy.
3/4 Cup butter at room temp
1/2 cup sugar
1/2 teas. vanilla
13/4 cup flour
pinch of salt

Combine butter and sugar in mixing bowl and using paddle, mix until just combined. Add vanilla. Sift flour and salt then add to sugar/butter mixture. Mix on low speed until the dough starts to come together. Dump onto a flour-dusted surface and shape into a flat disk. Press dough into a 10-inch round false-bottom tart pan. Chill until firm. Butter one side of a square of foil to fit inside tart and place it butter side down on the pastery. Fill with beans or rice and bake at 350 for 20 minutes. Remove foil and beans, prick tart all over with fork and bake again until browned, about 20 minutes.

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