Food recipes
Cream Tarts Recipe
Cream Tarts Recipe Ingredients: wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic lemon juice, raw butter, without salt Directions: PASTRY: Sift flour and salt together into large mixing...
Cream Tarts Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
lemon juice, raw
butter, without salt
Directions:
PASTRY: Sift flour and salt together into large mixing bowl.
Sprinkle 6 Tbsp.
of ice water or possibly lemon juice and toss together lightly with a fork.
Knead dough with hands till it is hard sufficient to be gathered into a compact ball.
If the dough crumbles, add in up to 2 more Tbsp.
of ice water, 1 tsp.
at a time, till particles adhere.
On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide.
With a metal spatula or possibly fingers, spread 2 Tbsp.
of butter proportionately over the pastry.
Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches.
Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide.
Spread the pastry with another 2 Tbsp.
of butter and fold it into thirds again.
Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp.
of butter.
Mix in thirds and wrap the pastry in wax paper.
Chill for at least 30 min before using.
(Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
lemon juice, raw
butter, without salt
Directions:
PASTRY: Sift flour and salt together into large mixing bowl.
Sprinkle 6 Tbsp.
of ice water or possibly lemon juice and toss together lightly with a fork.
Knead dough with hands till it is hard sufficient to be gathered into a compact ball.
If the dough crumbles, add in up to 2 more Tbsp.
of ice water, 1 tsp.
at a time, till particles adhere.
On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide.
With a metal spatula or possibly fingers, spread 2 Tbsp.
of butter proportionately over the pastry.
Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches.
Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide.
Spread the pastry with another 2 Tbsp.
of butter and fold it into thirds again.
Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp.
of butter.
Mix in thirds and wrap the pastry in wax paper.
Chill for at least 30 min before using.
(Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)