Really easy to make, the recipe in romanian is here: Aluat tarta
250 grams of regular wheat flour, 125 grams of butter with 82% fat, 1 pinch salt, 1 egg, 3 tablespoons of very cold water
Put the flour and the salt in the bowl of the robot. Incorporate the butter into the flour, add the whole egg and 3 tablespoons of very cold water.
Wrap the dough in clingfoil and store it in the refrigerator for at least 1 hour.
Roll the dough on a flour sprinkled surface in a sheet of 0.6-0.8 mm thickness.
Grease the tart form with butter. Roll the dough on a rolling pin and transfer over the form. Lightly press the dough with your fingers so that it molds to the shape. Perforate the dough from place to place with a fork, then refrigerate for 1/4 - 1/2 hour.
Bake the crust without filling (blind-baking), using ceramic balls put on a baking paper. Bake the tart dough with the weights for 15 minutes, then remove the baking paper with the weights and bake until it becomes a nice golden.
250 grams of regular wheat flour, 125 grams of butter with 82% fat, 1 pinch salt, 1 egg, 3 tablespoons of very cold water
Put the flour and the salt in the bowl of the robot. Incorporate the butter into the flour, add the whole egg and 3 tablespoons of very cold water.
Wrap the dough in clingfoil and store it in the refrigerator for at least 1 hour.
Roll the dough on a flour sprinkled surface in a sheet of 0.6-0.8 mm thickness.
Grease the tart form with butter. Roll the dough on a rolling pin and transfer over the form. Lightly press the dough with your fingers so that it molds to the shape. Perforate the dough from place to place with a fork, then refrigerate for 1/4 - 1/2 hour.
Bake the crust without filling (blind-baking), using ceramic balls put on a baking paper. Bake the tart dough with the weights for 15 minutes, then remove the baking paper with the weights and bake until it becomes a nice golden.
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