Sam’s Kitchen – Tartine’s Sweet Tart Dough

Tartine Sweet Tart Dough

I’ve baked a few pies from the Tartine cookbook, and I have yet to be disappointed. Here’s a basic recipe for sweet tart dough. This crust has the perfect amount of crunch and sweetness. It’s almost like a shortbread.

Ingredients:

1 cup + 2 tbsp (9 oz/255 grams) unsalted butter, at room temperature
1 cup (7 oz/200 grams) sugar
1/4 tsp salt
2 large eggs, at room temperature (tip
3 1/2 cups (17 1/2 oz/500 grams) all-purpose flour

Directions:

Tartine Sweet Tart Dough Butter Eggs

Using a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until incorporated.

Tartine Sweet Tart Dough Ball

On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight or freeze 3 for future use (this dough will keep for up to 3 weeks).

Tartine Sweet Tart Fill Pan

To line a tart pan, place a dough disk on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm. Cut out a circle 2 inches larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. If the dough has become too soft to work with, put it in the refrierator for a few minutes to firm up before transferring it to the pan. If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Place the pastry shell in the refrigerator or freezer until it is firm, about 15 minutes.

If you are making tartlet shells, roll out the dough in the same way, cut out circles according to the size of your pans, and line the pans. The rest of the dough, including the scraps, can be frozen for future use (I used the scraps from forming a 9-inch tart to make a 4-inch tartlet).

Preheat the oven to 325 degrees Fahrenheit.

Tartine Sweet Tart Dough Pie Crust

Dock (make small holes in) the bottom of the tart shell or tartlet shells with a fork or the tip of a knife, making tiny holes 2 inches apart. Place in the oven and bake for 7 to 10 minutes for a partially baked large shell or 5 to 7 minutes for tartlet shells. The pastry should be lightly colored and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even color. If you want to brush the shell with a glaze (Elisabeth and Chad do this to keep the shell crisp longer), beat an egg with a pinch of salt in a small bowl. A minute or two before the desired color is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the glaze. Return the shell(s) to the oven and bake until the desired colour is reached and the glaze is set, about 10 minutes longer.

Let cool completely on wire racks. The pastry shells will keep, well wrapped, in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.

Yield: four 9-inch tart shells or twelve 4-inch tartlet shells.

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The most delicious cinnamon bread ever at Greenlee’s Bakery

Rated: ♣♣♣♣♣

I was wandering through the isles at the downtown SF Costco on Friday when my nose caught the aroma of a sweet, cinnamon-y baked good. I looked down and found this cute little loaf of cinnamon bread from a local shop out of San Jose called Greenlee’s Bakery. Little did I know this little loaf will be the best dang cinnamon bread I’ve ever had. Sticky. Sweet. Gooey in the cracks. I’ve been eating this sinful goodness every morning this past week and it’s so hard to force myself to only eat one slice at a time. (Each slice is 200 calories!) Toast up this baby each morning and your entire house will smell like you’ve just made it from scratch. This weekend, I’m totally going back to pick up a few more loaves!

If you don’t live in the Bay Area, you can buy a loaf online for $7! Trust me it’s worth it.

Greenlee’s Bakery
1081 The Alameda
San Jose, CA 95126
(408) 287-4191

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Sam’s Kitchen – Beignets

Sams Kitchen Beignets

K and I cooked up a New Orleans style dinner one weekend and had to finish it off with some homemade beignets. I used this recipe from Tyler Florence that yielded a ton of beignets. more than we could eat!

Ingredients:

3/4 cups warm water
1 packet active dry yeast
1/4 cup granulated sugar, plus a pinch
Pinch kosher salt
1 large egg
1/2 cup evaporated milk
4 cups all-purpose flour, plus more as needed
2 tablespoons vegetable shortening
Butter
Vegetable oil, for deep frying
1 cup powdered sugar for dusting

Directions:

Begin by activating the yeast. In the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.

Sams Kitchen Beignet Dough

To the bowl add the 1/4 cup of sugar, salt, egg, and the evaporated milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, and then gradually add the remaining flour until the dough forms into a mass. Turn off the mixer and transfer to floured surface. Add more flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator.

Sams Kitchen Beignets Rolled Dough

Sams Kitchen Beignets Cut Squares

Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough).

Preheat the oven to 250 degrees F.

Sams Kitchen Beignets Fryer

Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees F. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Remove from the oil a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough. To serve, transfer beignets to a serving platter and dust generously with powdered sugar. I did this the Disneyland way and dumped the beignets and powdered sugar into a paper bag and shook it up.

Sams Kitchen Beignets Power Sugar

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