![]() ![]() Add a bit more flour if needed to prevent sticking. Form the dough into a disc shape and roll out like pie dough. Ball up the dough, and transfer to a flat surface.*Alternatively, you may use a pastry cutter or food processor here rather than combining with your hands. Work quickly! Add more ice water as needed to form the dough. ![]() Use your hands to crumble the mixture and work until combined into a dough. Combine flour, pinch of salt, sugar, butter (cut into pea sized pieces), and ice water into a large bowl.Slice fresh fruit and adorn decoratively over the jelly. Prick the bottom of the crust with a fork to prevent the crust from puffing up while baking. Do not stretch the dough, or it will shrink while cooking. Then trim off any excess dough that overflows from the edge of the tart pan. Use your fingers to press the dough into the tart pan creating a lip. Carefully transfer the rolled out dough to a tart pan. *Alternatively, you may use a pastry cutter or food processor here rather than combining with your hands.īall up the dough, and transfer to a flat surface. The most important part of this method is to work quickly, and keep the butter as cold as possible.Ĭombine flour, pinch of salt, sugar, butter (cut into pea sized pieces), and ice water into a large bowl. This is not the method my aunt was taught, or shared with me, but I thought I would share with you in case you’d prefer to use butter. This will result in a crust that resembles pie crust. This method is nearly identical to the method described above, except it uses butter rather than oil, and the crust is rolled out rather than pressed into shape. Sprinkle sugar, and if desired, cinnamon over the top.īake for 20-30 minutes, until the crust is golden brown and the jelly is bubbling.Ĭool and enjoy any time of day with a glass of French wine! ) Use the back of a spoon to spread the jelly evenly over the crust. Use your fingers to press some of the dough into the side of the tart pan creating a lip of crust. Use the back of a cup to press the dough firmly and evenly. Use your hands to press the dough into the tart pan. *This is a “little more of this, little more of that until it’s perfect” kind of recipe. If the dough is too crumbly, add 1 teaspoon oil and a 1 tablespoon water and work until it holds together like wet sand. Use your hands to crumble the mixture and work until it forms into a dough. You can use any type of jam or jelly to make a French fruit tart! This is the easiest way to make a tart! Use apricot, blackberry, blueberry, strawberry, or any other type of jam! You can even mix and match flavors such as apricot jelly with blackberries on top!Ĭombine flour, pinch of salt, sugar, oil, and ice water into a large bowl.If you would like to slice it prior to baking, drizzle a little lemon juice over the fruit (which will help preserve the color). Use fresh fruit, and do not slice it ahead of time to prevent browning.Sprinkle the top of the tart with sugar and a little cinnamon if desired, this will crystalize and make the tart that much more beautiful!.Refrigerate the tart before placing it in the oven.If using oil, you can shape the crust into the tart pan by pressing the bottom of a glass into the pan, tamping the dough into place.The air bubbles formed when it melts in the oven is what makes the crust flaky. Ideally, you’d like it to stay very cold up to the second you put it in the oven. If using butter, work quickly so that the butter melts minimally. ![]()
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