French Pastry Dough
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Servings
8 servings
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Course
Dessert
French Pastry Dough
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In France, I use type 65 organic flour, which is similar to American all-purpose flour. Small cracks after baking in the dough are normal so I wouldn’t use this dough for a very thin, custardy filling, although it works well filled with chocolate ganache and I would imagine it would be lovely filled with fresh berries resting on a base of pastry cream. A reader let me know that it works well with King Arthur's gluten-free Measure for Measure flour for those who are gluten-freeDo be careful with the hot bowl of butter. Not only will the butter spatter a bit when you add the flour, but it’s uncommon to have a very hot bowl on the counter and easy to simply give in the urge to grab it with your bare hands.
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Ingredients
- g (3 ounces) unsalted butter cut into pieces
- 1 tablespoon neutral-tasting vegetable oil (I used canola)
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- g (5.5oz, or 1 rounded cup) flour
Instructions
- Preheat the oven to 410º F (210º C).
- In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
- Place the bowl in the oven until the butter is bubbling and starts to brown just around the edges. It may take up to 15 minutes, but check before.
- When done, remove the bowl from oven and reduce the heat to 375ºF (190ºC). Dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl. .
- Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
- Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
- (Paule takes a fork and reinforces the dough to the sides, which I didn’t find necessary.)
- Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
- If there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
- I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
- Let the shell cool before filling.
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