Martha Stewart's New Pies and Tarts by Martha Stewart Living Magazine

Author:Martha Stewart Living Magazine [Living, Martha Stewart]
Language: eng
Format: epub, pdf
ISBN: 978-0-307-95263-9
Publisher: Crown Publishing Group
Published: 2011-03-21T16:00:00+00:00

FOR THE FILLING

1 cup best-quality jam, in assorted flavors

1. Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.

2. Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.

3. Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than ¼ inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1½ to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)

4. Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.