Mr. Kwasny's Class

Tarts

Tarts are just like mini-pies…except that the dough is much easier to deal with…you don’t have to worry about over-working it like with pies…..

1 c. all-purpose flour                                                                   ¼ t. salt

¼ lb cold butter (cut into small pieces)                                  1 egg yolk

2 T. ice water                                                                             1 ½ T. white sugar (granulated

1. Mix flour and salt and sugar in a large bowl(sugar is optional but helps sweeten things a bit)
2. Cut in the small pieces of butter…you can add a few at a time…or half at a time   use your fingers or a pastry cutter….keep at it until the mixture looks like coarse meal….or little peas….you want the butter and flour binding together…..
3. In a small bowl, whisk the egg yolk and the water…..mix it up good
4. Add water/egg yolk to the flour and mix….blend….you want the dough to get smooth…you will be done when the pastry can be formed into a ball and hold together….you will know…..NOTE: this is the key difference between tarts and pies….if you over-work pie pastry, your pie crust will be very chewy and tough…..tarts are not like that!!!
5. Wrap in plastic or foil and refrigerate for 20 minutes…..preheat oven to 425 F.
6. Pull pastry from the ball and place into tart tins…..not too thick or the insides will not bake properly…and not too thin or your filling will not be held….   As you know, you can use a muffin pan in place of tart tins…..turn the muffin pan upside down and shape pastry to the four corners……
7. Use a fork and poke the bottom a couple of times….(can’t if using muffin tins!!)
8. Bake at 425 for 12-15 minutes…..
9. Cool and fill……

Lemon Tart Filling

Delicious and simple to prepare…..

¼ lb butter                                                                   1 ½ c. white sugar (granulated)

grated lemon rind (2 lemons)                                 juice of 3 lemons

6 eggs….room temp and beaten a bit

1. Mix the butter, sugar, lemon juice, grated rind and the eggs in a double boiler (or in a pan which has a thick bottom)…..you might want to use a pan in a larger pan of water…..
2. Using moderate heat…medium heat, cook mixture….you have to stir all the time as the mixture begins to cook….this is like making pudding!!!  Will look lumpy for a while….patience!!
3. When the mixture thickens, you will be done…cool in fridge before filling tart shells