I’m sure many of you have your favorite recipe for pastry dough, either discovered after much trial and error, or if you’re lucky, one that has been handed down through your family. And if you’re not a baker, a ready-made refrigerated dough may be your preference.
No matter the recipe, basic pastry dough—the type you might use for pie crust-- is my choice for tarts. Pâte brisée has a high fat-to-flour ratio, which makes make it rich and flaky; my current recipe is from The Art of Simple Food, but there are many good recipes available. Pâte brisée is easy to make, though it does take some time; I justify the time by doubling the recipe, using what I need, and freezing the remainder.
Pâte brisée works well for sweet and savory tarts, though for fruit tarts some people (and tarts) prefer a sweeter pâte sucrée .
So if you would like to try a few tarts recipes next week, prepare (or purchase) your dough; you can easily refrigerate it for a few days and use it through the week. Don’t have a favorite pastry dough recipe? You might want to check out this one from David Lebovitz, a surprising and simple recipe, as well as a fun read with some great photos.
Tomorrow's post: Tarte pans and galettes