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Post by Truffaut on Jun 8, 2007 9:05:37 GMT -5
This is the recipe I used for the tart pictured in the other thread. It's very easy and has a crunchy, cookie-like texture. The recipe is taken from "Chocolate and Zucchini" by Clotilde Dusoulier.
1/3 cup sugar 1 cup plus 2T flour 1/4 t salt 7 T cold unsalted butter, cut into small pieces 1 to 2T milk
Combine the sugar, flour and salt in a food processor. Pulse in the butter until the texture is like coarse meal. Pulse in the milk until the mixture is moistened. It will have a sandy texture, but will hold together when pressed with the hand.
Sprinkle the mixture into a 10" tart pan or 6 4" pans. Press the crust up the sides and onto the bottom to make a thin layer. Chill for about an hour. Bake at 350 degrees, 10-12 minutes. Cool completely before using.
According the recipe, you can add various spices to the pastry. And I've seen a number of savory pâte sablées that omit the sugar (or maybe only retain a teaspoon of so) and add finely minced herbs.
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Post by annettecinca on Jun 8, 2007 12:36:33 GMT -5
I can attest to the deliciousness of this recipe--I've also used it several times, and it is worth a try!
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Post by Becky (Berkeleytravelers) on Jun 8, 2007 15:32:48 GMT -5
Sounds simple and delicious -- maybe just the thing for the tomato tarts I make when the vines start overwhelming us!
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Post by GitteK on Jun 8, 2007 15:46:48 GMT -5
what is T ? How much is a cup in centilitres ?
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Post by Becky (Berkeleytravelers) on Jun 8, 2007 15:51:14 GMT -5
"T" would be tablespoons, but I don't know about the centilitres.
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Post by luckyluc on Jun 8, 2007 16:04:11 GMT -5
Gitte here is good site for imperial and metric conversion for cooking. Personally I have never understand why the US is still using the imperial system. The extra cost to do commerce when every other countries is using metric... www.onlineconversion.com/cooking_volume.htm
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Post by Truffaut on Jun 8, 2007 18:02:00 GMT -5
Gitte, Metric units are much more precise for baking and I use them whenever I can. The book has also been published for the English market and has everything in metric units. At Monoprix, I found the most wonderful Pyrex cup that is marked off for common wet AND dry ingredients in metric units, so it's not essential to actually weigh things!
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Post by Becky (Berkeleytravelers) on Jun 8, 2007 21:03:22 GMT -5
My large Pyrex measuring cups (2-cup and 1-cup sizes) have both metric and standard US measurements (one set on one side and the other set on the other side). I've had them a long time, but I'm guessing that's still standard issue for Pyrex.
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Post by Shoesy on Jun 8, 2007 22:39:26 GMT -5
Wow - It sounds like that tart is easy enough for even ME to make!!!
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