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DISH NAME : TART DOUGH WITH EGG

  • Origin : CONTINENTAL
  • Category : BASICS
Preparation Time : 15 minutes
Chilling Time : 3 hours
Baking Time : 10 to 13 minutes
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Description

A tart is a baked dish consisting of a filling in a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry. The filling may be sweet or savoury. Some tarts are usually fruit-based, and some with custard. Tartlet refers to a miniature tart.
The words 'tart', 'flan', 'quiche' and 'pie'are almost the same, though 'pie' is commonly used in the United States. Pie usually has a covering over the filling, while flans and tarts leave it open.
Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Note

1) Brush the pie tin with any flavorless oil.

  Servings 
Quantity Name
1  No.Egg
225  Gm.sAll-purpose flour
150  Gms.Cold unsalted butter, diced
75  Gm.sCaster sugar
0.5  Tsp.Vanilla essence
1  PinchSalt

Method

1) Sift flour and sugar together. This will aerate the flour and the resultant dough will make the tart base crisp and light.
2) Rub the cold butter cubes into flour with your finger tips till the whole mixture resembles bread crumbs.
3) Beat egg with vanilla essence. Add only half of this into the flour and knead very lightly until the dough comes together. Add the remaining egg mix only if the dough does not come together due to lack of liquid. Even in that case add only little at a time.
4) Shape the dough into a ball without over working. If the dough is overworked pastry will be tough.
5) Cling wrap and refrigerate for about 3 hours.
6) After 3 hours take out the dough, Line a 10 inch loose bottom pie tin (bottom detachable) with dough and either half bake or blind bake the dough fully as per the recipe.
Half baking is done in cases where the pastry will be further baked with the filling. In case of baking fully, the pastry is filled with already cooked filling.

Half baking:-

Line the tart tin with the dough. Prick with a fork all over the dough. This will prevent the dough from rising while baking. Pre-heat oven at 175 degree C. Bake the pastry for 10 minutes till the pastry is half cooked and there is a slight color change. Now take out of the oven and keep it to cool.

Baking blind / full baked:-

Pre-heat oven to 175 degree C. Line the tart tin with pastry dough. Prick all over with a fork, to ensure that it does not rise. Place butter paper on top of the pastry and fill with a layer of beans (uncooked), like rajma, bengal gram, chik peas etc. This prevents the dough from rising while being baked. Bake for about 13 minutes or till the pastry has browned slightly. Take out the beans from pastry along with the butter paper and continue to bake for another 6 to 8 minutes till the tart is baked fully. Remove and set aside to cool.