French Pastry Dough
This French Pastry Dough, also know as French Tart Dough, is made by adding the dry ingredients to melted butter, almost browned, and water to then form into the shell or pie mold.Barely adapted from David Lebovitz as he learned it from his cooking friend Paule Caillat, a woman who teaches cooking classes in Paris at Promenades Gourmandes.
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Servings: 6 servings
- Flakiest Pastry Ever
- 2 cups flour
- 1 1/2 cups butter
- 2 tbsp oil
- 6 tbsp water
- 2 tbsp sugar
- 1/2 tsp kosher salt
Preheat oven to 410°F. Measure out your flour and keep in a bowl, set aside.
In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
The original recipe called for placing the bowl in a 410°F oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges. I used the microwave on high for 8 minutes.
When done, remove the bowl from oven, dump in the flour and stir it in quickly with a wooden spoon until it comes together and forms a ball which pulls away from the sides of the bowl.
Using a ice cream scoop I transferred the dough to 6 individual small tart shells.
Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold.
Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
Let cool and spread with any filling you like.
Calories: 615kcal | Carbohydrates: 35g | Protein: 4g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 600mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1420IU | Calcium: 20mg | Iron: 1.9mg