Sweet Tart Crust
Updated Sept. 30, 2024
- Total Time
- 20 minutes, plus time to rest
- Rating
- Comments
- Read comments
Ingredients
- 1¼cups all-purpose flour, plus more for rolling
- ½teaspoon salt
- 2tablespoons sugar
- 10tablespoons (1¼ sticks) frozen or cold unsalted butter, cut into chunks
- 3tablespoons ice water, plus more if necessary
- 1egg yolk
Nutritional analysis per serving (8 servings)
216 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
- Step 2
Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
- Step 3
Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
Private Notes
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Comments
For some reason the recipe does not cover the baking of the shell. Here's the normal procedure. Prick bottom of shell thoroughly with fork, put foil or parchment over bottom, and cover with pie weights. Bake at 375 for 20 minutes. Remove pie weights and bake for about 20 more minutes, till golden. Cool before adding filling. If splits in the dough appear after first baking, seal them with the egg white from the egg you used.
Is there no other way of making this recipe than with a food processor? My kitchen is small but my baking dreams are big.
If you don't want to do the "cutting in" method: Freeze the butter. Mix the dry ingredients by hand. If you have a cheese grater, grate the frozen butter into the flour mixture; if you don't have a grater, use a sharp knife to "pare" the butter into the mixture--it will flake apart into small bits as you slice it. Once the butter is added, use your hands to mix the butter and dry mix. The goal is to coat all the tiny bits of butter with the dry mix. Lightly beat egg separately, then add it.
Please NYT, when you post recipes that call for a food processor, suggest an alternative method for those of us who don't have one. I very much appreciate the two or three commenters here who have offered alternatives.
I made this recipe for a galette, and let me tell you, SO GOOD! I coated the outside layers while heavy cream and another layer of sugar after i had the galette assembled, baked for 32 minutes at 400 and voilå, yum-town!!
Definitely quick and easy. It came out pretty well, but maybe a little tough on the bottom. Not from overmixing, as the (small pea sized) chunks of butter were evenly dispersed and big enough to be visible in the dough disc and rolled dough. The butter melted and ran out like a river when I baked my galette though, which was a bit disconcerting. I think the butter to flour ratio could be adjustsed so less butter is cut in at the prep stage (I'll try 1 stick only next time), or add more flour.