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This is a sweet dough that works really well when making fruit tarts and homemade pies.
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Hi everyone! Welcome to Le Gourmet TV. Today, we're going to make a sweet tart dough, and this is great for flans and lemon tarts, things of that nature where you want, not quite a pie crust, but you want something a little bit sweeter and a little bit crisper, that easy done in the food processor.
First, we've got some unsalted butter, and this is at room temperature, which is a shift from what you would normally do with pie dough, which you would want very cold. Into this is some sugar. Lid on, and you just want to whisk this together until the sugar and butter are mixed. Good!
Next, one egg, and in that goes -- and the same thing, you just want to whisk this together for about 30 seconds now. It helps to have a spatula, just to make sure that you get all of the ingredients incorporated correctly. You don't want them sort of hanging out at the edge.
In goes your flour, and at this point, you don't want to work it too much, you just want to bring it together into a dough bowl. There, it just started to come together in a clump, so, put a little bit of flour down on your work surface, and that's probably too much.
Just turn it out onto the floured surface, and you just want to kind of work it together into a bowl, little bit of kneading, but not too much, you don't to overwork it. So we're going to wrap this in plastic wrap and put it in the fridge for at least two hours before I roll it out. Then, I think, I'm going to make a lemon tart.
So take a look for that recipe elsewhere on the website. Thanks for stopping by, hope to see you again soon.