My quick, versatile & never failing oil tart doughSaturday May 28th, 2011
I cannot tell you the number of times I have tried the classic tart dough recipes, trying different ones, following each step, making them well ahead of time… For so much disappointment! So I finally gave up and came back to this recipe that I found a very long time ago in one of my mummy’s cooking Tupperware cooking books. I actually made my very first “quiche lorraine” with it when I was a little girl and since then this tart dough never failed. The main thing about this tart dough recipe is that we use oil instead of butter, which makes the dough softer, hence easier to roll, and it keeps it from shrinking in the oven. You can adapt to your own taste using different flours, oils and some spices.
For one large tart (diameter of 28-30 cm). Time: 15 minutes (yes!).
How to proceed
- Preheat the oven (200°C).
- In a large bowl, put the flour(s). Dig a hole in the center and add the other ingredients in the hole. Using either a spoon or you your kitchen processor, mix the wet ingredients in the center first, then all together with the flour. As soon as the dough holds to gether, stop. The less you will work the dough, the less elastic it will be so the easiest it will be to roll.
- Roll the dough thinly on a baking sheet. Adapt the size and put in your tart mould.
- Using a fork, make some little holes in the bottom of your tart. This keep the dough from rising while in the oven.
- For a sweet tart, in addition to the tablespoon you have used to make the dough, sprinkle another tablespoon of sugar on the bottom of the crust. This will avoid the crust to get too soft if you are using wet ingredients sucha as fruits as topping afterwards.
- You can use some kitchen foil to hold the sides of your dough, to make sure it holds on the sides while in the oven (see pictures).
- Place in the oven for 7-8 minutes.
- Add your topping (sweet or savoury) then place in the oven again if needed.
- You might have some bits of dough left that you can use to make some cheese biscuits for apéritif. I do not recommend keeping this dough it as it will get chewy. You should use it all when you make it. However you can freeze sthe tart crust after the pre-cooking.