Sweet Heart Pastry Recipe - Cooking Index
Sweet Heart Pastry Recipe - Cooking Index
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour - unsifted |
| 4 tablespoons | 60ml | Sugar - (4 to 5 tablespoons) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 198g / 7oz | Butter - well-chilled |
| 4 tablespoons | 60ml | Orange juice |
Combine first three ingredients in mixing bowl, and stir to blend. Slice each butter cube into 7-8 pieces. Using pastry blender or two knives, cut butter into flour mixture until all resembles coarse meal.
Add orange juice (or water) by tablespoons, mixing gently with a fork just until dough begins to hold together in clumps. Gather pastry and divide into six 4 oz. disks. Wrap each disk in plastic.
Chill for 30 minutes.
On lightly floured wax paper, roll each disk into a circle at least 6" in diameter, and slightly less than 1/8" thick.
Transfer to tart pans and gently press dough into each one, being careful not to stretch pastry. Trim the overhanging pastry dough by rolling over edges with a rolling pin, creating a finished look. Pierce the bottoms with a fork, place on a rimmed baking sheet, and freeze at least 30 minutes.*
Preheat oven to 375F.
Transfer tarts to another rimmed baking sheet which is at room temperature, line tarts with a light-weight aluminum foil or crumpled parchment, and fill with beans, rice or other pie weights.
Bake while still frozen, on the lowest oven rack for 15 minutes. Carefully remove weights and foil or parchment. Return tarts to oven and bake approximately 15 minutes more, until deep golden brown. Cool on wire rack. *Pastry may be frozen at this point for up to 2 months, if wrapped well.
Chocolate Pastry: For light chocolate pastry, replace 1/4 cup of flour with 1/4 cup of cocoa and use the higher amount of sugar. For darker chocolate crusts, replace 1/2 cup of flour with 1/2 cup of cocoa and use the higher amount of sugar.
TART ASSEMBLY DIRECTIONS: Begin assembly 1-2 hours before serving time. Each 4" heart-shaped tart will require approximately 1 cup frozen berries. This is equivalent to about 4 oz. frozen raspberries or 5 oz. frozen blackberries for each tart.
Spoon 3-4 tablespoons pastry cream into each pastry shell. Arrange evenly shaped frozen berries, stem-side down, over the pastry cream, starting around the outside edge and working towards the center. Raspberries should be arranged in two layers, while blackberries may be arranged in a single layer due to their larger size. (Ideas for berry combinations might include all raspberry, all blackberry, half raspberry and half blackberry.) Refrigerate until ready to serve. Just prior to serving, spoon glaze generously over berries. Garnish with your choice of orange zest, fresh mint leaf or kiwi.
For red raspberry Puree tartlets, spoon 5-6 tablespoons Puree into each pastry shell. Make decorative hearts by running a toothpick through droplets of vanilla cream you have strategically placed on Puree surface. For vanilla cream tartlets, reverse this process, using red raspberry Puree droplets on surface of the vanilla cream. (This procedure is not time-consuming, but you may want to practice a few times on the surface of a plate to perfect your technique.) Chill until serving time.
Source:
Cooking Light, Jul/Aug 1994, page 104
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