Upside down tart shell

Polski text tu.

Initially applied in the upside down fruit tart , then tested in peach galette with good results.

For 24 cm dia pan you need

  • 115 g butter
  • 145 g flour – pastry flour, if you have it. Otherwise use the regular flour.
  • 1 flat tbsp sugar
  • a pinch of salt
  • 2 heaping tbsp of sour cream (not the skim variety)
  1. Mix the flour, salt, and sugar.
  2. Cut the butter into small chunks.
  3. Slowly add the flour mixture. Your result should be somewhat oat flakes like consistent substance – little crumbs of butter still independent within the dry ingredients.
  4. Now introduce the sour cream, mixing it in with the fork or similar device.
  5. Now bring it all together by hand quickly.
  6. Flatten the ball of butter , wrap tightly and store in the fridge for a least an hour.

When ready to use the shell let it rest in room temperature a few minutes before rolling out.

This entry was posted in Generic Crust Dough, pie and tart shells / Spody do tart i tortów, ciasta podstawowe. Bookmark the permalink.

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