Gramma Irene's Vinegar Tarts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry (you will need two batches to use up all the filling):
12.5 oz flour
2 T sugar
1 t kosher salt
2 1/2 sticks (20 T) unsalted butter, cut into 1/4" slices
6 T cold water
Filling:
5 c brown sugar
1/2 c + 2 T cold water
3/4 c + 3 T white vinegar
5 eggs
1/2 c + 2 T butter
1/2 t salt
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Directions: |
Directions:Pastry:
Preheat oven 450º.
Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
(from Serious Eats recipe blog)
Roll out thin enough for tart shells. Cut to the appropriate size and shape for tart/muffin pan.
Filling:
Combine all ingredients and pour into tart shells.
Ensure oven is at 450º. Put tarts in and reduce temperature to 400º. Bake for 10 minutes then reduce again to 350º. Bake another 10 minutes.
Cool a few minutes in tins (until solid enough to remove) then cool on wire rack. |
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Number Of
Servings: |
Number Of
Servings:36 |
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