I've been on a pie baking craze lately because of the new pastry mat and pastry blender that I bought a few weeks ago. Anything that calls for a dough usually means I'd have to sanitize our entire dining table as my working station. I still do it even if it's really annoying but not without grunting and muttering unpleasant stuff. Yes, you will catch me talking to myself when I'm working on almost anything. So far I've made mini apple pies and chocolate pecan pie (Instagram 1 & 2) which Amado both requested.
For no reason at all, not that I need any, I decided to try making a fruit tart. It wasn't as hard as I thought it would be.
Pie Crust (Makes 2 sheets)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into cubes
1/4 to 1/2 cup cold water 2 tablespoon granulated sugar
1. Combine the flour, sugar, and salt then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
4. Gather the dough and mold it into a ball-shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. 8. Refrigerate while doing the filling.
For the pastry creme, I used the same recipe I use for when I make the filling for Mille Crepe (minus the whipped cream). The recipe needs tweaking since it's a bit runny. Maybe use flour instead of corn starch. Fruit tarts need filling that holds its shape and stays in place but Amado swears he likes it the way it was.