Friday, August 15, 2008

i made an apricot tart

prologue: spaz-proof tart crust

1 ½ cups all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. cold unsalted butter, cut into cubes
4 Tbsp. ice water mixed with ¾ tsp. apple-cider vinegar

whisk together flour, sugar, and salt. cut in butter and rub together until the mixture is a coarse meal -- very small lumps are ok. gradually add water/vinegar combo, mixing until moist clumps form and you are able to squash them together. don't overmix. if the dough is too dry, add more cold water bit by bit. (i live in dc, where the insane humidity meant my dough clumped up right away and ended up too wet and sticky after just the initial 4 Tbsp of water. but it still turned out fine. i mean it -- spaz-proof.)

shape dough into a disk about 1.5" thick. wrap in saran wrap and chill, at least 2 hours and up to a couple days. allow to return to room temperature before going at it with a rolling pin.

No comments: