Monday, November 20, 2017
Pastry for butter tarts
Below is Liz's preferred recipe for the pastry used for butter tarts, based on her baking experience. This recipe is connected to the Old Fashioned Butter Tarts recipe.
Liz hasn't made this recipe yet, as of November 2017 when she posted this here.
Okay to make without lard. Texture and flakiness of crust will be different.
3 cups all-purpose flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (114g) lard, cold
1/4 cup (4 Tbl) unsalted butter, cold
1 large egg
1 tsp white vinegar
about 1 cup (250ml) cold water
1. Cut cold butter and lard into 1/4" cubes; return to fridge.
2. In a measuring cup, combine the egg and vinegar.
3. Add enough cold water to the egg mixture to make 1 cup. Set aside.
4. In a large bowl, toss together the flour, baking powder and salt.
5. Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
6. Gradually stir in the egg mixture, adding just enough to make the dough cling together.
7. Gather into a ball and divide into two equal portions.
8. Tightly wrap both portions in plastic wrap and place one in the fridge for an hour; place the other in the freezer for later use.
9. When ready, lightly flour the counter and roll out the refrigerated dough to about 1/8" thick.
10. Cut out pastry circles using a 4" cookie cutter and fit into your muffin cups. Place muffin tin into the refrigerator until ready to add filling.
11. Repeat steps with remaining dough when ready.