Vanilla Shortcrust Dough

By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Images
Vanilla Shortcrust Dough
Serves
Makes 1 (9- or 9½-inch) tart shell
Ingredients
  • 1¼ cups (6¼ ounces) unbleached all-purpose flour
  • ¼ cup (1¾ ounces) sugar
  • ¼ teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 to 3 teaspoons water


Procedure
The wonderfully crisp and crumbly texture of this easy-to-use tart dough resembles a vanilla shortbread cookie, suitable to many types of fillings. There are different ways to make a shortcrust shell. This recipe offers two options for mixing the dough, with a food processor or by hand. There are also two options for forming the shell, by rolling out the dough or pressing it directly in the pan.

To mix the dough using a food processor: Place the flour, sugar, and salt in the bowl of a food processor. Pulse 5 times to blend. Add the cold butter pieces and pulse 6 to 8 times, just until the butter is the size of large peas. In the small bowl, whisk together the egg yolks, vanilla, and 1 teaspoon water. Add to the butter mixture, then process just until the dough begins to form small clumps, 5 to 10 seconds. Do not let the dough form a ball. Test the dough by squeezing a handful of clumps-when you open your hand, they should hold together. If they are crumbly and fall apart, sprinkle 1 teaspoon water over the dough and pulse several times, then test again. Repeat, if necessary.

To mix the dough by hand: Place the flour, sugar, and salt in the medium bowl and blend well with the whisk. Add the cold butter pieces and toss until they are lightly coated with the flour. Use the pastry blender or your fingertips to cut the butter into the flour until the mixture resembles bread crumbs or crushed crackers. If at any time during this process the butter softens and becomes warm, place the bowl in the freezer for 10 minutes before continuing. In the small bowl, whisk together the egg yolks, vanilla, and 1 teaspoon water. Add to the dry ingredients and toss between your fingertips or with a fork 20 to 30 times to evenly distribute the moisture. The dough will still look very crumbly, but if the mixture is squeezed in your hand, it should hold together. If not, sprinkle another teaspoon of water over the top and toss to blend. Repeat, if necessary.

Finish the dough: Turn the dough out on a lightly floured work surface and knead gently 2 or 3 times, just to finish bringing it together. Shape it into a disk about 6 inches in diameter. If the dough is still cool to the touch, continue on to the next step. If the dough is soft and sticky, wrap it in plastic and refrigerate for 30 minutes before continuing.

To make the tart shell by rolling the dough: Make sure the dough is cool but malleable. If it has been refrigerated or frozen and is quite hard, let it sit on the counter for 10 to 12 minutes before rolling; otherwise, the dough will crack under the pressure of the rolling pin. Since it’s difficult to remove this dough from the work surface without tearing it unmercifully, place the dough disk between two 14-inch pieces of waxed paper, parchment paper, or plastic wrap. Roll it into an 11-inch round, rotating it (and the paper) clockwise slightly after each roll to create an even round. Remember to roll from the center outward and to lift the rolling pin at the edge to avoid smashing the edge into the paper, which will make removing the paper difficult.

As you roll, the paper or plastic wrap will get wrinkled into the dough. When this happens, peel it off, smooth out the wrinkles and lay it back on the dough. Flip the dough over and repeat, if necessary, with the top piece. Continue to roll, flipping and smoothing wrinkles as necessary, until the dough is 11 inches across and between ⅛ and ¼ inch thick. If the dough is soft and sticky, transfer it to a baking sheet and chill it for 30 minutes. Peel off the top piece of paper or plastic. Leave the bottom piece attached-this will hold the dough together while you transfer it to the pan. Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can.



Peel off the paper or plastic. (If it sticks and won’t come off, place everyt

Vanilla Shortcrust Dough

By <i>The Art & Soul of Baking:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Serves
Makes 1 (9- or 9½-inch) tart shell
Ingredients
  • 1¼ cups (6¼ ounces) unbleached all-purpose flour
  • ¼ cup (1¾ ounces) sugar
  • ¼ teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 to 3 teaspoons water


Procedure
The wonderfully crisp and crumbly texture of this easy-to-use tart dough resembles a vanilla shortbread cookie, suitable to many types of fillings. There are different ways to make a shortcrust shell. This recipe offers two options for mixing the dough, with a food processor or by hand. There are also two options for forming the shell, by rolling out the dough or pressing it directly in the pan.

To mix the dough using a food processor: Place the flour, sugar, and salt in the bowl of a food processor. Pulse 5 times to blend. Add the cold butter pieces and pulse 6 to 8 times, just until the butter is the size of large peas. In the small bowl, whisk together the egg yolks, vanilla, and 1 teaspoon water. Add to the butter mixture, then process just until the dough begins to form small clumps, 5 to 10 seconds. Do not let the dough form a ball. Test the dough by squeezing a handful of clumps-when you open your hand, they should hold together. If they are crumbly and fall apart, sprinkle 1 teaspoon water over the dough and pulse several times, then test again. Repeat, if necessary.

To mix the dough by hand: Place the flour, sugar, and salt in the medium bowl and blend well with the whisk. Add the cold butter pieces and toss until they are lightly coated with the flour. Use the pastry blender or your fingertips to cut the butter into the flour until the mixture resembles bread crumbs or crushed crackers. If at any time during this process the butter softens and becomes warm, place the bowl in the freezer for 10 minutes before continuing. In the small bowl, whisk together the egg yolks, vanilla, and 1 teaspoon water. Add to the dry ingredients and toss between your fingertips or with a fork 20 to 30 times to evenly distribute the moisture. The dough will still look very crumbly, but if the mixture is squeezed in your hand, it should hold together. If not, sprinkle another teaspoon of water over the top and toss to blend. Repeat, if necessary.

Finish the dough: Turn the dough out on a lightly floured work surface and knead gently 2 or 3 times, just to finish bringing it together. Shape it into a disk about 6 inches in diameter. If the dough is still cool to the touch, continue on to the next step. If the dough is soft and sticky, wrap it in plastic and refrigerate for 30 minutes before continuing.

To make the tart shell by rolling the dough: Make sure the dough is cool but malleable. If it has been refrigerated or frozen and is quite hard, let it sit on the counter for 10 to 12 minutes before rolling; otherwise, the dough will crack under the pressure of the rolling pin. Since it’s difficult to remove this dough from the work surface without tearing it unmercifully, place the dough disk between two 14-inch pieces of waxed paper, parchment paper, or plastic wrap. Roll it into an 11-inch round, rotating it (and the paper) clockwise slightly after each roll to create an even round. Remember to roll from the center outward and to lift the rolling pin at the edge to avoid smashing the edge into the paper, which will make removing the paper difficult.

As you roll, the paper or plastic wrap will get wrinkled into the dough. When this happens, peel it off, smooth out the wrinkles and lay it back on the dough. Flip the dough over and repeat, if necessary, with the top piece. Continue to roll, flipping and smoothing wrinkles as necessary, until the dough is 11 inches across and between ⅛ and ¼ inch thick. If the dough is soft and sticky, transfer it to a baking sheet and chill it for 30 minutes. Peel off the top piece of paper or plastic. Leave the bottom piece attached-this will hold the dough together while you transfer it to the pan. Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can.



Peel off the paper or plastic. (If it sticks and won’t come off, place everyt