Sweet Tartlet Dough
This buttery crust is easy to handle, can be made ahead, and is a cinch to mold into standard medium-size muffin tins. For fillings, you can choose from pumpkin, pecan, or cranberry-pear, or make one batch of each.
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10-1/8 oz. (21/4 cups) all-purpose flour
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1/3 cup superfine sugar
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1/4 tsp. table salt
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1/2 lb. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
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1 large egg
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1 large egg yolk
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1 Tbs. cold water
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3/4 tsp. pure vanilla extract
Tip:
If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds.
Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to 10 seconds. In a small bowl, beat the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get thirty-six 1-inch squares. Cover the dough with plastic wrap and chill for at least 20 minutes.
Make Ahead Tips
You can freeze the dough, still wrapped in plastic wrap, for up to one month. Let it fully thaw in the refrigerator before using in the tartlets.
by yazoomiss,
10/14/2009I've tried this with all 3 of the fillings (pumpkin, ginger cranberry/pear, & pecan)and every single one has been a hit with my guests. The gingery cranberry/pear is my personal favorite. It's not difficult,either. Even a novice can make this. The dough is great for other recipes, too.
by whatscooking,
12/5/2007This is a really nice dough to work with. It tastes great too. The pecan filling that accompanies it is buttery and delicious. These tarts freeze well.
