1 1/2 pounds Unsalted butter, softened
21 ounces Powdered sugar (1 lb. 5 oz.)
1 pound Egg yolks
2 Whole eggs
3 1/2 pounds All-purpose flour
Yield: 7 1/2 pounds
1. Cream the butter and powdered sugar in a large mixer bowl using the paddle attachment.
2. Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the sides of the bowl as needed.
3. With the mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorporated; do not overmix. The dough should be firm, smooth and not sticky.
4. Dust a half-sheet pan with flour. Pack the dough into the pan evenly. Wrap well in plastic wrap and chill until firm.
5. Work with a small portion of the chilled dough when shaping tart shells or other products.
6. YIELD: 7 pounds 8 ounces (3585g) dough or approximately 10 9-inch shells
7. Procedure for rolling and baking unfilled tart crusts (Baked Blind):
8. Roll the dough out to the desired thickness and line the pie pan or tart ring with the dough.
9. Place a tart ring on a paper-lined sheet pan. Carefully roll the dough up onto a rolling pin. Position the pin over the tart ring and unroll the dough.
10. Ease the dough into the tart ring, pressing to make a smooth edge.
11. Run a rolling pin over the edge of the tart ring to remove excess dough and produce a level edge to the tart. Dock the tart dough with a fork.
12. Cover the dough with heat-resistant plastic, parchment paper or greased aluminum foil (greased side down). Press the plastic, paper or foil against the walls of the shell, allowing a portion of it to extend above the pan. Fill the pan with baking weights or dry rice or beans.
13. Bake the weighted crust at 350°F (180°C) 10 to 15 minutes. Remove the weights and paper.
14. Brush the baked crust with egg wash, then return the crust to the oven. Bake until golden brown and cooked, approximately 10 to 15 minutes. Cool, then fill as desired.
21 ounces Powdered sugar (1 lb. 5 oz.)
1 pound Egg yolks
2 Whole eggs
3 1/2 pounds All-purpose flour
Yield: 7 1/2 pounds
1. Cream the butter and powdered sugar in a large mixer bowl using the paddle attachment.
2. Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the sides of the bowl as needed.
3. With the mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorporated; do not overmix. The dough should be firm, smooth and not sticky.
4. Dust a half-sheet pan with flour. Pack the dough into the pan evenly. Wrap well in plastic wrap and chill until firm.
5. Work with a small portion of the chilled dough when shaping tart shells or other products.
6. YIELD: 7 pounds 8 ounces (3585g) dough or approximately 10 9-inch shells
7. Procedure for rolling and baking unfilled tart crusts (Baked Blind):
8. Roll the dough out to the desired thickness and line the pie pan or tart ring with the dough.
9. Place a tart ring on a paper-lined sheet pan. Carefully roll the dough up onto a rolling pin. Position the pin over the tart ring and unroll the dough.
10. Ease the dough into the tart ring, pressing to make a smooth edge.
11. Run a rolling pin over the edge of the tart ring to remove excess dough and produce a level edge to the tart. Dock the tart dough with a fork.
12. Cover the dough with heat-resistant plastic, parchment paper or greased aluminum foil (greased side down). Press the plastic, paper or foil against the walls of the shell, allowing a portion of it to extend above the pan. Fill the pan with baking weights or dry rice or beans.
13. Bake the weighted crust at 350°F (180°C) 10 to 15 minutes. Remove the weights and paper.
14. Brush the baked crust with egg wash, then return the crust to the oven. Bake until golden brown and cooked, approximately 10 to 15 minutes. Cool, then fill as desired.
