Buttery,脆的，crumbly tart crust that goes well with any filling.
做自制的蛋挞皮对很多人来说可能很可怕，and whenever I try to explain to someone how it's done,I usually lose them at the ‘blind baking' or ‘pie weights' part.But as with anything,经过几次尝试，这个过程变得简单和快速，研究结果值得进一步的准备和实践。
This recipe is great for any tart you're making.它脆而甜，质地像饼干。馅饼面团和pie dough,which is more flaky and tender,so don't confuse the two.
Granulated sugar vs powdered sugar
Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture,而使用砂糖可以使它更易碎。不同的配方使用不同量亚博竞猜的糖，但我觉得这只非常适合做甜面包皮。亚博竞猜appIf you prefer a less sweet tart,use less sugar.
Classic tart dough is usually enriched with eggs or egg yolks.In this recipe,我发现用一个全蛋很简单。If you like to experiment,try substituting the whole egg with 1 egg yolk plus 1-2 tablespoons heavy cream.The latter is actually my preferred version,but if you're a beginner,stick to the whole egg.
如果你不称配料的重量,you might end up with a dough that's a bit too dry or wet,但别担心。如果天气干燥，add a bit of water,and if it's wet,加一点面粉。
What is blind baking??
盲烤是指在加入馅料之前先烤面包皮。因为糕点在烘烤时会膨胀，you'll need to bake it with pie weights,dry beans,or uncooked rice.Once the crust is set,you can remove the weights and let it finish cooking.Blind baking would prevent your crust from becoming soggy.
Partially baked crust需要的烘焙时间比fully baked crust,但在这两种情况下，你都需要用馅饼的重量来烤面包皮，and then a few minutes longer without pie weights.If your filling should also be baked,you'll need to加入馅料，继续烘烤直到馅饼完成。Here's一个很好的视觉指南如何使用重量烘烤一个地壳。
Forstep-by-step photoson how to make the crust,看看我的派面团配方.成分不同，but the method is similar.
- 1¼杯(180克/ 6.3盎司)中筋面粉
- ½ cup (55 g/2 oz) powdered sugar (or ¼ cup granulated sugar)
- ¼ teaspoon salt
- ½ cup (1 stick/115 g) cold butter,cut into small cubes
- ½ teaspoon vanilla extract,optional
- Process flour,糖，and salt in a food processor for a few seconds until combined.如果你没有食品加工机，you can do this by using a pastry cutter.Add butter and pulse until mixture becomes crumbly and resembles coarse meal,yabo竞彩appabout 15 pulses.Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together,yabo竞彩app大约10-15秒。Do not process to the point that a large ball of dough is formed;rather the dough should be quite crumbly with large clumps.另一种检查是否完成的方法是取一块面团，在拇指之间压它——面团应该粘在一起，不会感到干燥或易碎。
- Turn dough to a lightly floured surface and form into a ball.它应该很容易结合在一起而不粘。Flatten ball slightly with your hands to form a thick disc.用塑料薄膜包裹并冷藏至少1小时。
- If you don't want to use the dough right away,you can refrigerate it for up to 3 days,or freeze it for up to a month and then thaw overnight in the fridge.
- 把面团擀出来：把面团从冰箱里拿出来，放在柜台上稍等几分钟，使面团变软，便于卷取。On a lightly floured surface,roll the dough out into an 11-inch circle,then place gently into a9英寸挞盘(preferably with a removable bottom);you can do this by flouring a rolling pan and rolling the dough loosely around it,然后把它展开到锅里。Brush away any excess flour on the surface.用锋利的刀，trim the edges of the pastry to fit the tart pan.Cover pan with plastic wrap and place in the freezer until firm,yabo竞彩app大约30分钟。冷冻面团在烘烤时不易收缩。
- To bake the crust:Preheat oven to 375F/190C and place rack in the center.
- 将羊皮纸或铝箔紧紧地压在外壳上，covering the edges to prevent them from burning.Fill with馅饼重量/干豆/生米，making sure they're fully distributed over the entire surface.
- Bake crust for 20 minutes,直到箔纸不再粘在面团上。把面包皮转移到金属丝架上，去掉重量和金属箔。
- 部分烘烤外壳：再烤5分钟。You'll now need to proceed with your tart recipe,add the filling,and finish baking.根据你的食谱，外壳可以在温暖的时候使用，也可以在放在金属架上冷却后使用。
- 要完全烘烤外壳：烘烤10分钟左右，yabo竞彩app直到金黄色变干。Transfer to a wire rack and let cool completely.