Real African Dishes: [MC-AllEthnic-Recipes] French Short Crust Tart Shell - Pâte Brisée ;10g Carbohydrate; trace Dietary Fiber

Thursday, June 23, 2011

[MC-AllEthnic-Recipes] French Short Crust Tart Shell - Pâte Brisée ;10g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

French Short Crust Tart Shell - Pâte Brisée

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
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6 tablespoons cold unsalted butter
1 cup all-purpose flour -- plus 2 tablespoons, plus more for rolling
2 tablespoons vegetable shortening
1/8 teaspoon salt
1 tablespoon ice water -- to 3 T, as needed

Cut the butter into 1-inch pieces. Using the paddle attachment on an electric mixer, blend the butter and 1 cup plus 2 tablespoons flour at low speed until the mixture resembles coarse meal. This also can be done in a food processor by pulsing several times. Or, use a pastry blender.

Add the shortening and cut it into the flour and butter until the pieces are a little larger than coarse meal. Mix the salt and water together and add to the flour mixture a little at a time, until it holds together. Blend only until the dough comes together. Cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Using a floured rolling pin, roll out the pastry to a 10-inch circle on a floured surface. Place in a 9-inch tart pan. Crimp the edges and prick the bottom of the pastry. Place in the freezer for 30 minutes.

Heat the oven to 350 degrees. Completely line the bottom and sides of the pastry with parchment paper or aluminum foil. Fill with dried beans or metal pie weights. Bake in the middle of the oven for 25 minutes, or until the top of the crust is golden brown. Remove the beans or pie weights and remove the lining.

If the bottom of the pastry still is moist and pale, return it, unlined, to the oven for a few minutes more, until fully cooked. Remove from the oven and let cool completely.

Makes 1 tart

Tart bites

Call it what you will -- a tart, quiche, or galette -- there are myriad combinations of savory ingredients that can flavor a vegetable pie. For flat crusts, such as a raised-yeast bread dough or puff pastry, ingredients can be quickly sauteed, then place on top for popping into the oven. Deeper-dish pies in pans or creme brulee dishes can accommodate custardy, cheesy fillings. Consider these combinations for a signature recipe:
Tomatoes and bleu cheese.
Potatoes and Camembert cheese with creme fraiche.
Zucchini, tomatoes and cheese.
Onions, grapes, Jarlsberg cheese and thyme.
Spinach, mushrooms, eggs, ricotta cheese.
Caramelized onions.
Wild mushrooms.
Chard, leek and mushrooms.
Leek, red onion and red chard.
Kale, tomatoes, Yukon gold potatoes, sweet potatoes, green onions.

Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 tart"
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Per Serving (excluding unknown items): 130 Calories; 10g Fat (66.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Fat.

Nutr. Assoc. : 0 0 0 0 0