Plain Press-In Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

The 9″ plain press-in crust was used here.

Place the flours and baking powder in the food processor.  

 

 

 

 

 

Process to mix briefly.  Place the butter in a circle over the flours. 

 

 

 

 

 

Process until finely cut in.

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Add the sugar; process briefly.  Add the egg and yolk

 

 

 

 

 

and process until a ball forms.

 

 

 

 

 

Spray only the center bottom of the pan only with a releasing spray.

Divide the dough in half (175 grams or 6 ounces).

 

 

 

 

 

Divide one piece in half again (85 grams or 3 ounces).

 

 

 

 

 

 

 

Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.

 

 

 

 

 

Lay against one half edge of the pan.

 

 

 

 

 

 

Repeat with the other quarter, overlapping the pieces slightly.

 

 

 

 

 

 

 

 

 

Press into the side of the shell, sealing the two pieces together.

 

 

 

 

 

 

 

Flatten the remaining half of the dough into a circle.  Place it in the bottom of the pan.  With the heel of your hand, press the dough outward toward the edge.

 

 

 

 

 

 

Continue to work the dough outward with your fingers

 

 

 

 

 

 

 

 

 

 

 

and lastly, seal the seam.

 

 

 

 

 

Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.

 

 

 

 

Prick the tart bottom with a fork.

 

 

 

 

 

Bake as directed.

 

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3 thoughts on “Plain Press-In Pastry

  1. Pingback: Banana Caramel Tarts with Rum Pastry Cream and Pralines

    1. hfletcher Post author

      We used this method at the bakery to quickly line many a tin we were using. Just make sure that you join the side to the bottom very well when you press them together, Janet.

      Reply

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