Yield: 2 single pie crusts or 30 x 2″ tartlet circles
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt
- 12 ounces (2½ Sticks) unsalted butter, cut into small cubes
- 1 teaspoon white wine vinegar
- 7 tablespoons ice water
1. Combine the flour and the salt in the bowl of a stand mixer with the paddle attachment.
2. Add the butter and mix with paddle or by hand with a pastry cutter until it is the size of small peas.
3. Add the vinegar and then start adding the water gradually and mix until the dough starts to come together. Add only enough water to bring the dough together. The dough should be moist but it will not be completely uniform and its texture will be slightly crumbly.
4. Turn the dough out onto a lightly floured surface. Press it together gently to form 2 equally-sized 1-inch thick patties Wrap it tightly with wax paper or plastic wrap. Let it rest in the refrigerator for at least 30 minutes before rolling to firm up the butter and allow the dough to relax. The dough can be made ahead of time or frozen for up to three months well wrapped. Thaw in refrigerator until rolling out.
For Savory RSV Tartlets: Line a sheet pan with parchment paper. Remove the dough from the refrigerator and roll the dough ⅛” thick on a lightly floured board or counter. Cut the dough into 2” circles and place the circles on the sheet pan. Use parchment paper in between layers to keep the circles from sticking together.
When you are done rolling the circles, place the pan in the freezer and freeze until solid. After the circles are frozen, they may be scooped up, placed in a zip lock bag and stored in the freezer for up to 3 months. Keep them frozen until they are ready to be defrosted and placed in the muffin tin.
To Blind Bake a Tart Shell: Roll out one patty into a 14″ circle on a lightly floured surface. Dough should be ⅛” thick.
Lift the dough and line a 12 inch tart pan. Let the dough fall naturally into the tart pan. Do not stretch to fit. Press the dough snugly into the tart pan. Trim the dough to ¼ inch above the edge of the tart pan. This will provide a little leeway if the dough shrinks in the pan. Dough scraps can be pressed together and frozen well-wrapped for later use. Refrigerate the lined tart pan for 20 minutes until the dough is firm.
Preheat the oven to 400 degrees F. Remove the tart pan from the freezer and prick the dough well with a fork. Line the pan with foil and then add dried beans or pie weights to weight the dough as it cooks.
Place in the oven and bake for 15 minutes. Reduce heat to 350 degrees F and bake another 15 minutes. Remove the tart shell from the oven and lift the foil to carefully remove the weights and set aside. Place the tart shell back in the oven without the foil and bake until lightly golden, another 15 minutes. Remove from the oven and cool on the counter before filling.
Note: Dough can be made up to 2 months in advance and freeze. Make sure you remove from freezer 1 day prior to rolling to defrost.