Delicate Cherry Almond Tart Dough
This Sweet Pastry Dough is a delightful and versatile base that forms the perfect foundation for a variety of tarts and pies. Adapted from a classic tea party cookbook, this dough is particularly perfect for cherry almond pies, offering a sweet and buttery flavor that beautifully complements fresh fruits. The combination of powdered sugar and vanilla adds an aromatic touch that elevates your dessert experience. With its flaky texture and rich taste, this pastry dough will impress your guests and leave them wanting more!
4
Servings
N/A
Calories
7
Ingredients
Ingredients
All-Purpose Flour
1 1/2 cups (sifted)
Salt
1/2 teaspoon (fine)
Powdered Sugar
5 tablespoons (sifted)
Cold Unsalted Butter
8 tablespoons (cut into small pieces)
Egg Yolks
2 (beaten)
Ice Water
4 tablespoons (cold)
Vanilla Extract
1/2 teaspoon (pure)
Instructions
1
In a large mixing bowl, whisk together the sifted flour, fine salt, and sifted powdered sugar until evenly combined.
2
Using a pastry cutter or your fingers, cut the cold, small pieces of unsalted butter into the flour mixture until it resembles coarse crumbs.
3
In a separate small bowl, whisk together the beaten egg yolks, ice water, and vanilla extract until well mixed.
4
Gradually add the egg mixture to the flour mixture, stirring gently until the dough begins to come together. Do not overwork the dough; it should just hold together.
5
Transfer the dough onto a lightly floured surface and gently knead it a few times until smooth.
6
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
7
To partially blind bake, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
8
Roll out the chilled dough on a floured surface to fit your tart or pie dish. Carefully transfer it into the dish and trim the excess dough.
9
To prevent the dough from puffing up while baking, line it with a layer of aluminum foil and fill it with dried beans or pie weights.
10
Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool before filling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Delicate Cherry Almond Tart Dough?
It is a sweet and buttery pastry dough that serves as a delightful and versatile base for various tarts and pies, specifically optimized for cherry almond flavors.
What makes this dough particularly suitable for cherry almond pies?
The dough offers a sweet and buttery flavor with aromatic notes of vanilla that beautifully complement fresh fruit fillings like cherries and almonds.
How many servings does this tart dough recipe provide?
This recipe is designed to provide 4 servings.
What is the recommended chilling time for the dough?
The dough should be wrapped in plastic and refrigerated for at least 1 hour to firm up.
What temperature should the oven be for blind baking?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
Why should I sift the flour and powdered sugar?
Sifting ensures that the dry ingredients are evenly combined and helps create a smooth, delicate texture in the finished pastry.
What is the best way to incorporate the cold butter into the flour?
You should use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Can I use whole eggs instead of egg yolks?
The recipe specifically calls for 2 beaten egg yolks to provide a richer, more tender texture than whole eggs would offer.
How do I prevent the tart dough from puffing up while baking?
To prevent puffing, line the dough with aluminum foil and fill it with dried beans or pie weights during the initial baking phase.
What should the texture of the dough be before chilling?
The dough should just hold together and be kneaded gently until smooth; it should not be overworked.
How long does the partial blind baking process take?
The dough should be baked for 15 to 20 minutes, or until the edges are lightly golden.
What type of salt is best for this recipe?
The recipe recommends using 1/2 teaspoon of fine salt.
Is vanilla extract necessary for this dough?
Yes, the pure vanilla extract adds an aromatic touch that elevates the overall dessert experience.
Should the water used in the recipe be cold?
Yes, the recipe specifies 4 tablespoons of ice water to keep the butter cold and ensure a flaky crust.
What kind of flour is required for this tart dough?
The recipe calls for 1 1/2 cups of all-purpose flour.
How should I prep the butter before starting?
The 8 tablespoons of unsalted butter should be cold and cut into small pieces.
What is the primary flavor profile of this pastry?
The flavor is sweet and buttery with a rich, aromatic vanilla finish.
Where did this recipe originate?
This dough recipe was adapted from a classic tea party cookbook.
Can I use this dough for savory tarts?
This is a sweet pastry dough containing powdered sugar and vanilla, making it best suited for desserts rather than savory dishes.
What should I do after removing the crust from the oven?
You should allow the crust to cool completely before adding your desired filling.
How do I handle the dough when transferring it to the dish?
Roll it out on a floured surface to fit your dish, carefully transfer it, and then trim any excess dough from the edges.
What happens if I overwork the dough?
Overworking the dough can lead to a tough texture rather than the desired flaky and delicate result.
What is the purpose of the ice water in the egg mixture?
The ice water helps bind the ingredients together while keeping the fats cold, which is essential for a flaky pastry.
Can I use granulated sugar instead of powdered sugar?
The recipe calls for sifted powdered sugar, which dissolves more easily into the dough for a finer, more delicate crumb.
Is this dough suitable for making small tarts?
Yes, it is a versatile base that can be rolled out to fit various sizes of tart or pie dishes.
What color should the baked crust be?
The edges should be a light golden color when it is ready to be removed from the oven.
Does this recipe include nutritional information like calories?
The current recipe data does not specify calories, fat, or other nutritional metrics.
How many ingredients are in this recipe?
There are 7 ingredients: flour, salt, powdered sugar, butter, egg yolks, ice water, and vanilla extract.
What shape should I form the dough into before refrigerating?
The dough should be shaped into a disc before being wrapped in plastic.
Is this recipe categorized under a specific meal type?
It is tagged as a dessert, baking, and tea party recipe.