Tart dough

It is one of the many variants of dough for tarts. This recipe is pretty good in the future I will try other combinations to see which is best.

Difficulty: Easy
Preparation time: 30 min
Total preparation time: 45 min

Egg yolk 1 piece
250 g white flour quality
125 g butter
10 g salt a pinch
Water 50 ml

A baking pan for tarts mine is 32 cm and I made a double portion of dough. I recommend using 26 to 28 cm diameter forms.

Getting Started

1. Prepare the ingredients for the recipe.

2. Rub butter and flour well, and then add egg yolk, salt. Then to form the final dough, pour water little by little, until the dough is of normal consistency and doesn’t stick to your hands. It is not necessary to use all the water.

Warning! Even thaw I used the double the amount of ingredients, because of my form of higher spreads you should use the quantities described in the recipe since those are for smaller forms..

3. Grease the form with a little oil or butter.

4. From the dough you will spread a sheet on the dimension of the tart form then you will arrange the sheet with your hands in such a manner that it will fold over the edges well.

The stretched dough on the tray can be put in the fridge for half an hour, this time I did not put it because I have not had time and I noticed a big differences.

5. In order for the tart dough to be baked good and not raise out or brake we will tap (this is the great problem of the dough for tarts), the stretched dough by placing an aluminum foil, on top of it firmly securing it in place.

Place it in the oven for 20 minutes but 5 minutes before the tart is ready remove the aluminum foil to allow the top side of the tart to cook a bit better.

6. Remove it from the oven and let it cool slightly and put it on a platter to work further with the tart filling.