经典甜点/ Dessert/ 馅饼,Tarts & Crumbles

甜馅饼皮

12月10日,2015

Buttery,脆的,crumbly tart crust that goes well with any filling.

Sweet Tart Dough

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.

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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.

Eggs

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。

Sweet Tart Dough

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.

当我做这个食谱的时候,我喜欢用a 9-inch挞盘底部可拆卸,and馅饼重量.They make life easier.

四点八from11reviews
甜馅饼皮食谱
Yields: one 9 in/23 cm tart crust
Ingredients
  • 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
  • 1个大鸡蛋
  • ½ teaspoon vanilla extract,optional
指令
  1. 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。
  2. 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。
  3. 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.
  4. 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。
  5. To bake the crust:Preheat oven to 375F/190C and place rack in the center.
  6. 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.
  7. 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。
  8. 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。
  9. 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.

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67评论

  • 回复
    Cheryl Patterson
    12月14日,2015 at 9:19 am

    I have to say I'm not much of a pastry baker,but I am determined to give it a go.你的菜谱不像我以前看到的那么复杂,在上周尝了你的“经典披萨”之后——顺便说一下,很好吃——我想我会试试的。

    • 回复
      Shiran
      12月14日,2015 at 10:44 am

      我很高兴你喜欢我的披萨食谱!Thank you 🙂 You should definitely give it a try,and don't give up even if it doesn't turn out 亚博竞猜appperfect the first time you make it!!

    • 回复
      特里什M
      5月1日,2018 at 9:18 pm

      Just made this tart cust today for my Son's Birthday,结果真是太棒了!Great flavor very crisp buttery taste.我把它填满了,自制奶油露台,topped it with mixed berries.
      这肯定会变成硬壳!!!
      谢谢您,wonderful recipe!!

      特里什M

  • 回复
    tijana
    12月17日,2015 at 11:02 am

    i made this today for the lemon tart and the curd ended up pretty good,但是外壳会缩小一点,even though i followed the recipe and put it in the freezer for 30 min,so the sides weren't really upright.但味道都很好,所以如果它看起来不太好也没关系。谢谢你的食谱,亚博竞猜i think i made at least 5 different things and all of them turned out very delicious.

    • 回复
      Shiran
      12月17日,2015 at 3:56 pm

      I'm so glad to hear that Tijana!Thank you so much for your comment 🙂 The crust does shrink a bit anyway,但是如果你遵守所有的规则,它会减少收缩,so it's ok.After you make it a few times,看起来会更好。这只是一个练习的问题。

      • 回复
        Ella
        5月16日,2018 at 12:24 pm

        Hey!我总是发现,在盲目烘烤的前20分钟里,在最后5到10分钟内,至少有一英寸的时间挂在烤盘的末端和边缘。

  • 回复
    May_angel55
    January 18,2016在凌晨2点19分

    你有YouTube频道吗,因为你值得看??i will try your crust coz it seems fancy 亚博竞猜appperfect

    • 回复
      Shiran
      January 18,2016 at 1:16 pm

      I don't have one just yet 🙂 I'm thinking of it though!Maybe one day… But thank you so much for your sweet words!🙂

  • 回复
    罗宾
    3月3日,2016 at 10:14 am

    hi!想知道你能不能用纸杯蛋糕罐做这些单独的馅饼?would you still need to weigh them down or would piercing the dough be ok?thanks!罗宾

    • 回复
      Shiran
      3月3日,2016年上午10:30

      Hi Robyn,yes,你可以用一个松饼锅。Pie weights are always recommended to use and yield the best result,but piercing only should be fine if you don't mind it puffing up a bit (you can try one first and see if you like the result).

  • 回复
    najla
    6月9日,2016点:下午7点23分

    hey shiran!the recipe is actually brilliant!gonna make it for the family tmw!我的问题是,如果我想做苹果馅饼,can I bake it right away with the filling?thank you in advance xx

    • 回复
      Shiran
      June 10,2016点在上午7点11分

      What kind of tart are you making?I usually prefer using a different dough for my apple pie as explained在这里,and bake it right away with the filling.对于我大部分的馅饼,I prefer blind baking for the tart before adding the filling,所以不会变得湿透。这真的取决于填充量。

  • 回复
    菲比
    November 16,2016点在凌晨4点51分

    gorgeous recipe!Just wanting to know if it would be okay to bake this tart crust a day in advance??
    谢谢你!!!

    • 回复
      Shiran
      November 20,2016 at 10:55 am

      对,it should be ok,just cover it well so it won't dry out.

  • 回复
    Hay Magic
    12月29日,2016点:下午2时28分

    你能用搅拌机代替食品处理机吗?I don't have one.

    • 回复
      Shiran
      January 9,2017 at 6:23 am

      Hi,unfortunately you can't make dough in a blender,但是如果你有糕点刀,你可以用它。

  • 回复
    Barbara Shannon
    February 27,2017在下午5:52

    can i put the dough in a 91/2 glass pie pan?i dont have a tart pan..我喜欢做这个面团,,,,,,looks good

    • 回复
      Shiran
      March 5,2017 at 10:15 am

      Hi Barbara,I use this recipe to make an 8 or 9-inch tart.Maybe you should increase the ingredients a bit,just in case.

  • 回复
    Monica
    March 1,2017点在上午5点08分

    Hi,Shiran 🙂 after 6 terribly bad tart crusts,your recipe rocked!而不是蛋挞。我用了糕点搅拌机,因为我的食品加工机只能大批量生产,而且效果很好。Thank you so much for all the explanations.
    Monica

  • 回复
    Cali
    March 25,2017 at 7:24 pm

    Hi,,

    I followed recipe but when I pulled it out of the oven after baking the tart crust with dried beans,面团很湿,豆子粘在面团上。Complete wash.怎么搞的?!!

    • 回复
      Shiran
      3月29日,2017点6:24

      Did you place parchment paper or aluminum foil before adding the beans as mentioned in the recipe?It's necessary so it wouldn't stick.如果面团是软的,you probably just need to cook it for longer.

  • 回复
    Armaghan
    May 17,2017 at 8:40 am

    Hi Shiran,,
    How should I store my tart crust to keep fresh and fill it later?in room temperature or in the fridge??

    • 回复
      Shiran
      5月19日,2017点在上午9点11分

      You can keep it in the fridge,紧紧包裹,for up to 1-2 days.

  • 回复
    Teresa Barella
    5月24日,2017点:下午6点19分

    你好,我可以在一个硅胶格子锅里做这个面包皮吗?I'm trying to do little tarts,直径9厘米,but I only have silicone tart pans.
    Thanks in advanced from Portugal 🙂

    • 回复
      Shiran
      May 29,2017 at 4:42 am

      I'm planning on visiting Portugal soon!and yes,you can use your silicone pans.

  • 回复
    Joanne
    June 27,2017 at 2:16 am

    Hi!如果我只用蛋黄而不是整个鸡蛋,会有什么不同??

    • 回复
      Shiran
      6月28日,2017点:早上6点58分

      Hi Joanne,You mean the egg yolk with a bit of heavy cream?它使面团更丰富,质地更好(在我看来)。

  • 回复
    Brooke
    9月7日,2017 at 3:21 am

    Spent ages searching for a lemon tart recipe and finally decided to try this one as your method seems less complicated than many of the other 亚博竞猜recipes I looked at and doesn't use custard powder.我还没做完(蛋挞皮在冷冻室里,柠檬乳在冷却到室温的工作台上),做豆腐很简单,但我确实很难像你建议的那样,用擀面杖把蛋挞皮团塞进无底的蛋挞皮里(我以前从未做过蛋挞皮,我现在没有糕点厨师)面团里的黄油到处都在融化,我不得不一次把它放回冰箱里一个小时,这样我才能重新开始(揉面团),我做了三次,最后用手指把面团压进法兰绒里。我在想,像我这样的糕点初学者可能不想用糖霜来做这个馅饼皮,而应该用砂糖来代替。看看结果如何!!

    • 回复
      Shiran
      9月11日,2017 at 4:02 am

      Hi Brooke!Making dough is a bit complicated for beginners.好消息是一旦你得到它,it's so easy,闭上眼睛就可以了,so the practice is worth it.When I started making dough,I made mini tarts and pies,which was easier,and sometimes pressed the dough with my fingers,too.I hope it turns out great anyway!!

  • 回复
    安基塔·杜塔·杜比
    September 19,2017年下午12:27

    I would give this tart recipe a 100/10 if I could!Just 亚博竞猜appperfect.Golden brown crust and no soggy bottom.??

  • 回复
    伊恩·斯内登
    12月29日,2017 at 1:28 am

    Hi Shiran,Hello from Canada!!!I've tried it a couples times and YESSSSSSS;just beautiful and tasty.Thank you!如果我想做一个咸挞…?你有它的食谱吗?Thanks again!!

    • 回复
      Shiran
      December 31,2017 at 10:32 am

      Hi Irene!我用this pie dough recipefor my savory pies and quiches.有点不一样,但和美味的很相配!!

  • 回复
    萨米
    February 8,2018 at 10:45 am

    你好,我能把面包皮全烤,然后冻到我把它填满吗??
    还有什么好的硬蛋白酥皮食谱,我可以加在上面的火炬??

    • 回复
      Shiran
      February 13,2018点在上午7点15分

      对,你可以把它冷冻,只是要确保它被紧紧地包裹着。Thaw it in the fridge for several hours or overnight.I don't have a recipe for lemon meringue pie on the blog yet,sorry!!

  • 回复
    蒂希
    4月10日,2018 at 2:00 pm

    Hi Shiran,这是一个很好的食谱。Did you get it from the America's Test Kitchen cookbook?I'm excited to try it out and make my first tart!!

    • 回复
      Shiran
      April 11,2018 at 7:04 am

      嗨,蒂什,I didn't get the recipe from a book,it's a classic recipe my family has been using for years.

  • 回复
    Pati
    April 29,2018年12:00 am

    I'm in love with this crust.I made it today and it was simple and easy.现在这是我的官方甜饼皮!非常感谢您分享您的食谱。

  • 回复
    鲁思
    June 3,2018 at 2:17 am

    Adore this recipe…came out so well…flaky,巴特里太好了…完美的质地…亚博竞猜app谢谢你,雪兰!!!!

  • 回复
    瓦莱丽
    7月7日,2018 at 11:10 am

    The crust did not work for me.I might have pulsed it *slightly* too much so it would not hold together.实际上,两个额外的脉冲,它被破坏了。回到一个面包面团。

    • 回复
      Shiran
      7月7日,2018 at 12:17 pm

      I'm sorry to hear that,Valerie!Don't give up,it took me a while until I learned to make a 亚博竞猜appperfect dough.It takes practice 🙂 Next time,if your dough feels dry you can add some water,或者如果太湿了,add some flour,一次一点。

  • 回复
    Nikki
    July 12,2018 at 4:21 am

    最好有一些额外的一步一步的图片,这使它更有趣。

  • 回复
    Donna Farner
    7月13日,2018 at 3:39 pm

    If you"重新制作单独的馅饼,在烘烤后填满馅饼,will docking the dough be sufficient instead of
    使用饼权重??

    • 回复
      Shiran
      7月16日,2018在下午1点01分

      嗨,堂娜,根据我的经验,如果你不使用馅饼的重量,面包皮会在中间膨胀。如果你不介意它是完美的,或者在烘烤后有一些裂缝,亚博竞猜appthen it's ok to dock the crust with a fork instead.

  • 回复
    Damian
    8月18日,2018 at 9:11 pm

    First time making pate sucree crust.I usually make brisee but needed to branch out.The dough looks great and easy to work with,但是我烤的时间太长了。它烧坏了。我应该留意一下。

  • 回复
    Doris
    August 19,2018 at 7:57 pm

    我用馅饼皮做了馅饼。They were lighter than a normal pie crust.My teenage son said they were amazing.

  • 回复
    Lyn
    August 28,2018 at 3:26 am

    Great recipe!I've made is several times and it always comes out 亚博竞猜appperfectly.蛋挞壳也能在一夜之间保持非常好的状态,即使有了流质的填充物也不会变软。Thank you!!!

  • 回复
    沙赫拉·帕特尼·特杰帕
    August 30,2018 at 4:48 pm

    你用咸黄油还是不加盐的黄油做面包皮和馅料??

    • 回复
      Shiran
      September 1,2018 at 12:13 pm

      除非另有说明,我总是用不加盐的黄油。

  • 回复
    肖恩
    9月5日,2018 at 2:51 pm

    Hello!I have 4 inch tartlet pans – I assume I can use those just the same as a full size tart pan?What would you say is the appropriate thickness to roll the dough out to?谢谢!!

    • 回复
      Shiran
      September 8,2018 at 11:38 am

      嗨,肖恩,you should roll out the dough to yabo竞彩appabout 1/4-inch thickness,或者少一点。

  • 回复
    Rachel
    September 8,2018 at 5:40 am

    Hi do you know how I can convert this recipe to a gluten free one?Thank you!!

    • 回复
      Shiran
      September 8,2018 at 11:05 am

      Hi Rachel,I have no experience baking with gluten-free flour,sorry!!

  • 回复
    Kate
    September 9,下午2018点

    Hi!I just wanted to thank you for a phenomenal recipe!!
    My latest obsession are fruit tarts but I wasn't confident I could replicate the crust.Thankfully I stumbled across your recipe and it really brought together the whole thing.This recipe is so easy (I decided to go with adding an egg yolk & 1 1/2 T of heavy cream) and it was just 亚博竞猜appperfect!!!
    不幸的是,我没有格子锅,so I used my regular 9"pan and lined it with foil before adding the dough so it would be easy to lift and remove from the pan.I formed my outer crust by hand just by slightly raising the dough around the edges,结果很好!!

    Thank you for explaining everything thoroughly,我迫不及待想再使用这个食谱!!

  • 回复
    戴维WFittsSr.
    11月18日,2018 at 3:33 am

    我有一个10英寸的蛋挞锅,所以我增加了适当的比例,但仍然只用了一个鸡蛋。I expected the dough to be a little dry because of this but it was not dry but instead silky smooth.但在冷藏时间过后,面团就一直在撕破。I tried adding more flour but it just wouldn't get to where it had any kind of strength to hold together to get it on the rolling pin.很高兴有你的柠檬豆腐视频。A video for the shell would have been equally nice to see what the texture of the dough should have been like.Anyway,tonight I'll be eating lemon curd sans crust.

    • 回复
      Shiran
      11月27日,2018点在早上6点33分

      你好大卫,it sounds like the dough was too cold,because you mentioned that the texture was good before you put it in the fridge.I mention in the instructions that if the dough is cold,it's best to let it sit on the counter for a few minutes to soften slightly for easy rolling.I hope this helps!!

  • 回复
    安文斯
    November 20,2018 at 3:29 am

    I want to ty this crust for pumpkin pie.How long should I bake the tart crust before adding the pumpkin pie filing?Thanks so much.I can't wait to try this!!!

    • 回复
      Shiran
      November 20,2018 at 11:48 am

      嗨,安,只需遵循关于如何部分烘烤外壳的说明(它写在食谱中)。

  • 回复
    安妮塔约瑟夫
    December 13,2018点:凌晨4点54分

    Hi,我没有食品加工机或糕点刀。我会用手来帮你,还是你有什么建议。

    • 回复
      Shiran
      December 15,2018 at 5:48 am

      Hi Anita,it would be best if you google it or watch a video on how to make a crust by hand.

  • 回复
    贝基
    12月16日,2018 at 7:20 pm

    This looks like a great recipe!我有一个11英寸的格子锅,没有可移动的底部。Would it be best to line it with foil?It IS non-stick.我需要增加食谱以适应更大的锅。By how much,do you think?I could always double it and if I have anything left over,use it for a small tart.I'd really like to use this larger pan rather than my smaller cheesecake pan that does have a removeable bottom.

    • 回复
      Shiran
      December 18,2018 at 8:22 am

      Hi Becky,you can multiply the recipe by 1.5,如果对你来说容易的话,就加倍。不用在平底锅的底部垫上箔纸。

  • 回复
    Deanna
    12月19日,2018年10:09 PM

    I'm super excited to try your recipe!I'm going to attempt little lemon tarts (using a mini cupcake tin) this weekend,但我想知道要多久才能盲目烘烤。Would it be the same time as the tart pan?Thanks in advance!!

    • 回复
      Shiran
      December 22,2018 at 10:27 am

      Hi Deanna,they would take a little less time to bake,但我不知道到底要多长时间,也不知道锅的大小,也不亲自测试。

  • 回复
    Jessie
    December 22,2018 at 11:29 am

    Would the recipe work in a 14in x 4.5in rectangular tart pan??

  • 回复
    Crystal
    December 22,2018 at 12:33 pm

    你好,I want to know if you can use this as a cookie recipe??

  • 回复
    CJ
    12月24日,2018 at 12:15 pm

    The tart crust came out great!谢谢

  • 回复
    Deb
    January 13,2019 at 12:59 pm

    2019年新年快乐!!!
    Just found you by fluke!!什么你有一个漂亮的网站。Everything is so well done!!精彩的摄影!!!
    I have a question that I hope you can help me with.
    作为一个新手,我出去买了一个11英寸的挞盘!!!
    Could you or do you have recipe ingredients to fit this pan.
    And what in your opinion is the best size pan to buy.我的已经在这里闲置了这么久了。全新的品牌!!!
    I'm intimidated and clueless as of what to do with her!!!

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