The good thing was the crust was AWESOME. I know this because I ate the beautifully scalloped edge off the pie crust after it was prebaked. I knew this would mean that my tart would look, er, not so pretty. But I could not help it. It was so good. I account this to changing the pie crust recipe to use a little less salt (3/4 tablespoon) and adding 4 tablespoons of sugar. I got to 4 because I made a pie crust last weekend using Carole Walter’s recipe from Great Pie and Tarts and it used 4 tablespoons of sugar.
The only thing I have not figured out is how to roll out the pie crust. It always sticks to the counter and when I use plastic wrap underneath, the wrap is difficult to keep straight. So, I end up piecing my pie crusts together in the pan. That is what I did here too. I bet that is why the beautiful little scalloped edges came crashing down when I touched them. I think “Making Pie Crusts” should be my next tutorial.
Today’s recipe is Baked Yogurt Tart from Baking with Julia. I tried to put my own spin in it by using lemon rind in the mixture and by pureeing fresh raspberries and adding them to half the batter, then marbling the surface pattern. It kind of worked out. To see how the other TWD bloggers made out with their tarts, please click here.
I added 5 minutes to the cooking time to account for the added liquid in the raspberry puree. Then after removing it from the oven and allowing it to cool, I flipped it out of the cake pan. This is where the piece-mealed crust really shined through. The sides came tumbling down. I had to eat those pieces.
So how was the pie? Ehh. It tasted a little like a cheesecake. If I could get the crust right, I might have liked this more. I would make the crust again, in a minute, but I would use a different pie filling. That is just me.
Pie Crust Recipe, adapted from Baking with Julia, by Dorie Greenspan
5 1/4 cups pastry flour or all-purpose flour
3/4 tablespoon salt
4 tablespoons sugar
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups (11 ounces) solid vegetable shortening, chilled
1 cup ice water
To make the dough by food processor, start with very cold ingredients and take care not to overwork them. Place the dry ingredients in the food processor fitted with a metal blade and pulse just to mix. Take the top off, scatter the chilled cubed butter and shortening over the flour, cover, and pulse again, working only until the fats are cut in and the mixture resembles slightly moist cornmeal. Add a little of the liquid and pulse a few times, then add more liquid and pulse again. Continue until the mixture has curds and clumps and sticks together when pressed between your fingers. Don’t process until the dough forms a ball that rides on the blade – that’s overdoing it.
Chilling the dough: Wrap the dough in plastic and refrigerate for at least 2 hours or for as long as 3 days. When the dough is thoroughly chilled and firm, it is ready to roll out and use in any recipe calling for flaky pie crust.
The dough can be kept in the refrigerator for 5 days or frozen for 1 month.