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| warm apple and plum shortbread tart |
This recipe is called shortbread tart dough because it is more or less that - it's not 100% shortbread nor 100% tart dough. I developed it when I was working in Hong Kong. I had recalled times in Vancouver we had used a shortbread recipe for the bases on a modernized tarte tatin and wanted a similar effect for a tart shell that could actually hold something in. On my first attempt I just used my shortbread recipe, but it was way to soft once you started cooking and the sides were inconsistent or fell apart. I started comparing the shortbread recipe to a tart dough recipe, trying to find a middle ground with the qualities I wanted from each. The end result was a super crisp cookie-like dough I could reliably produce in good numbers and could even hold up to filling with a moist a la minute compote, topped with streusel and a flash in the oven. Because of the crispness, this is probably best suited to individual sized portions rather than a tart you intend to cut portions from. These proportions should give you about 2 dozen individual sized shells, but the dough stores well in the fridge or freezer.
You will need:
490g / 17.3oz flour, sifted
120g / 4.2oz sugar
5.5g / 1tsp salt
250g / 1C unsalted butter, cold and cubed
2 egg yolk
120ml / 1/2C cold water
Method:
- mix the flour, sugar and salt
- cut in the butter to small pea-sized crumble
- whisk the yolks and water together
- mix the wet and dry together just enough to form a dough
- divide the dough into 4 (6 portions each), pat out flat for easy tempering, wrap and store what you aren't using
- oil, butter or pan spray your tart molds
- roll the dough out thin, shape into the molds and dock well
- blind bake (line with paper and fill with rice or beans) 15 minutes at 350F / 175C
- drop the oven to 300F / 150C, remove the blind and bake another 15 minutes
- let rest a few minutes before removing from molds, then cool completely before using
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