Sweet Tart Dough
Blog post submitted by Kayte.
The first recipe I made from the Sweet Tarts & Pies section (the 59th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Sweet Tart Dough, on page 160. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). We will be in this section of the book from now until the end of July as there are 20 recipes in this section, roughly one per week for these next four months.
The process for this was the same as for the Rich Pie Dough from the previous section…you toss all the ingredients in the food processor, whirl it around until it just begins to act like it will clump together, stop pulsing, turn out onto a piece of plastic wrap (if you are going to refrigerate it) or roll it right away.
I always put the dough in plastic wrap and rest it in the refrigerator for an hour before rolling it to firm it up a bit as it makes rolling a bit easier. This dough handles and rolls just beautifully, no trouble with it at all.
For the full dough recipe, there is about 15 ounces of dough, which I split into thirds, 5 ounces each. I wrap them separately and put into the refrigerator if I’m going to use them within two days or into the freezer if it will be longer than two days. I store them in the freezer in a container/baggie labeled with what the dough is and the size so that I don’t forget what is in there as I have several types of dough that I make and have on hand.
The three dough packages were fitted into one six inch tart pan and two seven inch pie plates (these are half the size/volume of a regular 8-9 inch pie).
At this point, I put two into the refrigerator to firm up and use right away and one into the freezer which I will take out when I start making the pie filling for it later in the week so that it will ready to go into the oven when I finish.