For 1 base of 22 cm to 25 cm diameter
1 1/4 cup all-purpose flour (150g)
8 soup spoons of cold butter, cut into small pieces (120g)
1 pinch of salt
3 soup spoons of cold water
Raw kidney beans (to firm the dough)
For 1 base of 22 cm to 25 cm diameter
1 1/4 cup all-purpose flour (150g)
8 soup spoons of cold butter, cut into small pieces (120g)
1 pinch of salt
3 soup spoons of cold water
Raw kidney beans (to firm the dough)
Follow the step-by-step instructions up to stage 7
Use a tart pan of 22 cm to 25 cm diameter
Bake in a moderate oven (180°C), preheated
Bake for 15 minutes
Remove paper with kidney beans and fill
1,550 calories
STAGE-BY-STAGE
PREPARE THE TWO DOUGHS
1
On a flat surface, mix the dry ingredients indicated in the recipe with cold fat (butter or vegetable oil) until a crumbly mixture forms
2
Make an indentation in the center of the mixture and add water or milk
Mix the ingredients with your fingertips until the dough is homogeneous
3
Gently knead the dough
(If the recipe is for an open tart, shape the dough into a ball, dust with a little flour, wrap in plastic film, and refrigerate for 1 hour.)
LINE THE BOTTOM OF THE TART PAN
4
With a rolling pin, roll out 2/3 of the dough directly onto the bottom of the tart pan (if the tart is closed; to prepare open tarts, use all the dough)
5
If desired, finish opening the dough by pressing it with your fingertips
LINE THE SIDES OF THE TART PAN
6
Mount the tart pan, placing the rim
Make small rolls with the remaining dough and place them around, compressing them along the edge of the tart pan
AVOID LETTING THE DOUGH COME LOOSE FROM THE EDGES OF THE TART PAN
7
Pierce the bottom with a fork
Cover all the dough with parchment paper and fill with kidney beans
COVER CLOSED TARTS
8
Open the remaining dough (1/3) on a sheet of parchment paper, or, if preferred, between two sheets of parchment paper
9
Roll up the dough with the parchment paper in the same roll and unroll it over the tart pan with the filling
Remove the paper, adjust and compress the edges with your fingertips, closing the tart.