With April comes warmer weather (it was an unseasonable, yet welcome, 80°F here today), thoughts of summer, and, this year at least, Sweet Tarts and Pies! If you’ve followed the Modern Baker Challenge, you know that we just finished the Savory Tarts and Pies section. And while many of the bakers — myself included — claimed to be happy for the break from sweets, we soon showed our true colors. It was like pulling teeth to get the official posts up on the Modern Baker Challenge website. In the end, I had to resort to scavenging posts from this and other websites to fill in all the recipes.
But here we are, barely a week into the sweets section, and we already have half-a-dozen posts up, including Kayte’s official post for this sweet tart dough. Like its rich cousin in the last section, this dough is super easy to mix up, rolls out great, and tastes fantastic. The ingredients — flour, sugar, baking powder, salt, butter, egg, and water — are mixed up in the food processor in just a few seconds, then the dough is ready to refrigerate or roll out. Like Kayte, I found this dough benefited from about an hour’s rest in the fridge before rolling.
Once it was slightly chilled and relaxed, rolling it out was a breeze.
After rolling the dough, I folded it in fourths to move it to the tart pan.
I unfolded it in the pan, then began pressing it into place.
I used my rolling pin to cut the off overhanging dough even with the top of the pan, then pressed the edges even with the lip of the pan.
As someone who has had a long, losing battle with pastry crusts (part of the reason I undertook this baking challenge in the first place), I have really come to appreciate Nick Malgieri’s dough recipes and instructions. I won’t say they’re foolproof, as I’ve had some that I ended up having to piece together in the pan, but they are achievable, even for me.
And more importantly, they have me believing that even I can consistently make good pastry dough. The proof is in the pies — and tarts.