VCE: Yeasted Tart Dough With Butter

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* Exported from MasterCook *

 

Yeasted Tart Dough With Butter

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 489

Serving Size : 1 Preparation Time :0:00

Categories : Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons active dry yeast east

1/2 teaspoon sugar

1/2 cup warm milk or water

1 egg at room temperature

1/4 teaspoon salt

2 cups flour -- approximately

4 tablespoons soft butter

 

MAKES ONE 10- TO 12-INCH TART, PIE, OR GALETTE SHELL

 

This dough is both tender and sturdy. Slightly sticky and needing a good

beating when the butter is added, it's best made using a mixer with a

paddle attachment. Work in as much flour as you can before kneading so

that it will be easy to handle.

 

Dissolve the yeast and sugar in the milk in a mixing bowl and let stand

until bubbly, about 10 minutes. Stir in the egg and salt, then begin

adding the flour 1/2 cup at a time. After you've added a cup, beat in the

butter, then continue adding flour until the dough pulls away from the edge

of the bowl. Turn it out onto a counter and knead until shiny and smooth,

after a few minutes. Add more flour as needed to prevent sticking.

 

Transfer the dough to a lightly buttered bowl, cover with a towel, and let

rise until doubled in bulk, 45 minutes to an hour. Turn the dough out and

roll it into a 13- to 14- inch circle. Use it to line a large tart or pie

pan or to make a free-form galette. (Or divide the dough into 6 smaller

pieces for individual pastries. Shape into balls, then let them rest under

a towel for 15 minutes before rolling them out.)

 

Yeasted Pastry for Desserts: Proof the yeast and water, then stir in 2

tablespoons sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon grated

lemon or orange zest along with the egg. For a more tender tart, use 6

tablespoons.

 

Yeasted Pastry for a Double-Crusted Tart: Increase the milk or water from

the preceding recipe to 1 cup, the butter to 6 tablespoons, and the flour

to 3 cups or more, as needed. To form the tart, follow the directions above.

 

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