Allow it to cool slightly, then press the dough into each shell with your fingers. Evenly divide the dough into the 6 individual tart shells using a spoon or an ice cream scoop. You want to end up with a ball that pulls away from the sides of the bowl. Carefully remove the bowl from the oven or microwave and add the flour while stirring quickly (use a wooden spoon). You can do the same, or simply microwave the bowl on High for 8 minutes. David’s recipe calls for placing the bowl in a 410 degrees F oven for 15 minutes, or until the butter begins to bubble and the mixture browns on the edges. Using a medium-sized ovenproof bowl (I swear by Pyrex), combine the butter, oil, water, sugar, and salt and mix. Measure out the flour and keep it in a bowl that you can set aside for now. Preheat your oven to 410 degrees F and make sure that your individual tart shells are in place. If you don’t have them, head to the FAQ section to learn what to do. Mini Tart Shells – A quick note on equipment: you’ll need six non-stick 5-inch mini tart shells to make this recipe.Salt – Just a pinch of salt is all you’ll need - it balances out the other ingredients perfectly.Sugar – This is a pate sucrée recipe after all (sucrée means sugary in French), so you’ll have to add some sugar to the mix.Vegetable Oil – The same goes for vegetable oil! Use your preference.Water – You’ll need to add just a bit of water to the dough in order to get the consistency right.Opt for high-quality varieties for the best results. Butter – All good French pastry dough is packed with butter.You could also make this recipe gluten-free by using almond or coconut flour instead! Just be aware that the taste and texture may be slightly different. All-Purpose Flour – The base of nearly every type of dough or crust is all-purpose flour.I wanted to share this recipe with you all so that you can do the same! INGREDIENT NOTES AND SUBSTITUTIONS I totally envision making mini tarts for the holidays or even special birthdays. THE BEST part is you form it in the pastry shells instead of rolling it out, carefully laying the dough over and gently pressing and forming into the mold! It’s brilliant. This pate sucrée, as they call it in French, is the perfect base for so many yummy fillings. You could also adapt it to use in my Meyer lemon tart as well as this chocolate macadamia nut tart. I tweaked the recipe he shared ever so slightly, and have since used it in my chocolate salted caramel tarts. It turns out David was inspired by his friend Paule Caillat, a woman who teaches cooking classes in Paris at Promenades Gourmandes. I was especially intrigued by a pastry dough recipe he claimed: “couldn’t be easier to make, or more interesting, and yielded a wonderfully flaky, buttery dough.” When I stumbled upon American-in-Paris David Lebovitz’s site, I spent hours looking through his recipes. Whenever I’m stuck on inspiration I love looking around online for other food bloggers. Step your baked creations up a notch with homemade mini tart shells ! This French pastry dough is so easy to make and can be used in desserts that call for an extra buttery and flaky crust. IT IS A VIOLATION PUNISHABLE UNDER LAW FOR ANY PERSON UNDER THE AGE OF TWENTY-ONE TO PRESENT ANY WRITTEN EVIDENCE OF AGE WHICH IS FALSE, FRAUDULENT OR NOT ACTUALLY HIS/HER OWN FOR THE PURPOSE OF ATTEMPTING TO PURCHASE ANY ALCOHOLIC BEVERAGE.This post may contain affiliate links. Any person under the age of twenty-one years or.No person shall sell or give away any alcoholic beverages to: We reserve the right to refuse delivery of wine or liquor for any reason.ĪCCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS.
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