Don’t you hate it when you order a slice of pie that is soggy rather than dry and crispy? Well, I do so I thought I would share some tart making techniques with you. One such technique is called Blind baking and it is a very simple and effective way to prep a pastry shell. Sometimes though, that unfilled shell can shrink away from the pan as it bakes so I will also share some tips to ensure your dough does not pull away from the tart pan. Following the tips below is my Lemon Berry Tart recipe which calls for baking the empty crust before adding the filling so you can get an idea of the overall process.
Here are several secrets to a no-shrink and crispy tart crust:
- Make sure you have a lightly floured work surface. As you roll the dough out start from the middle and roll out exerting even pressure. Try not to press down on the rolling pin as you get to the edges of the dough or they will be thinner than the center.
- During rolling stop often to rotate the dough a quarters turn. If the dough is sticking, add a very light dusting of flour to the dough, the work surface, and the rolling pin. Any excess flower can be brushed off with your hand or a brush.
- Transfer the dough using the rolling pin. Take the rolling pin and roll the dough over the pin and continue wrapping the dough around the rolling pin until you run out of dough and can lift it with the pin. Make sure the dough edges extend a generous inch or so over the edge of the pan and gently lay it into the tart pan. Try to avoid any pulling, pushing, or stretching as it will undoubtedly tear the dough.
- Be patient and use your best cooking tools – your hands! Hold the dough with your right hand and with your left gently push the dough into the side of the pan so it fits snug. This will take some practice and don’t stress if you tear it. The dough in many ways is like silly putty so any excess dough can be used to patch up holes created.
- Spend time creating an edge. Once the dough is in, use a paring knife or rolling pin and trim off all but 1/2 inch or so of the dough overhang. Fold the overhang in, pressing with your thumb to shape an edge. Press the sides of the dough so that they come up about a 1/3 inch higher than the sides of the pan. At this point, put the tart into the refrigerator for at least 30 minutes to set up. Remove from the refrigerator and using a fork prick 10-20 holes into the dough so that it does not rise when baking.
- The Blind Baking Technique is where you place a sheet of parchment paper over the tart and place weights on top of the parchment. You can purchase ceramic pie weights or simply use dry beans which work jut as well. Bake the tart at the required temperature for about 10-12 minutes, remove the pie weights and parchment paper, bake another 5-10 minutes or until you see the dough begin to color slightly.
Lemon Berry Tart
Ingredients (for a 9-10 inch tart)
- 1 ¼ cups flour – sifted
- 1 tsp of sugar and a pinch of salt
- 1 lemon – just the zest
- ½ cup of cold unsalted butter – cut up into small squares
- 4-8 tablespoons of cold ice water
Directions
- Preheat oven to 350°F with rack in the middle. Place all ingredients (minus the water) into a food processor and blend in pulses until the mixture resembles small crumbs.
- Slowly add a tablespoon of cold water at a time and blend in pulses (Don’t overwork)
- If still crumbly, add more water; if wet and sticky, sprinkle in a little more flour or remove from the food processor and onto a floured work surface. Once the dough comes off the sides of the food processor into a ball it is ready
- Turn dough onto a sheet of plastic wrap and flatten into a round disc – chill for 1 hour
- When ready to form the dough, take it out of the refrigerator & let rest for 10 minutes
- While resting, butter the tart pan filling in all the crevices so it does not stick
- At this point, follow the tips outlined above to roll out the dough and prep the tart for the lemon curd recipe that follows.
Ingredients (for Lemon curd)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup crème fraiche
- 2 large eggs
- 3 large egg yolks
- 3/4 cup fresh lemon juice
- 3/4 cup sugar
- 1 1/2 teaspoon lemon zest
- 1 cup of assorted berries – blackberries, blueberries, and raspberries
Directions
- Melt butter and crème fraiche together over a double boiler, stirring to combine. (If you don’t have a double boiler, bring a 1/4 cup of water to simmer in a saucepan, place a bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside.
- In another bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice.
- Strain mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and the lemon zest & whisk until warm to touch, roughly 4 minutes.
- Pour lemon curd into the prepared crust and bake at 350°F for 25 minutes or until set in the middle. Let it cool on a rack or on the countertop away from the oven
- When ready to serve, top the tart with fresh blackberries, blueberries, and/or raspberries. Garnish with fresh mint, dust with some powdered sugar and enjoy!
If any of you try the Lemon – Berry Tart above or attempt to make your own dough and experience difficulty or success, please email me back with feedback. I would love to hear from you! I hope you find the tips above useful during your next tart making session.
