3-2-1 Pie Dough and Desserts!

Baked Apple Tart

3-2-1 Pie Dough and Desserts!

I love making pies. I’ve been working on improving my pie dough making for desserts over the past few months. I love making beautiful dessert tarts even more. Sure the rustic nature of a pie is great, but there is an elegance in making a tart.

With the birth of our son Jeremy, we have been blessed with support from family, friends, neighbors and the community at large. I decided to give back to one particular neighbor in the best way I know how, through food, after they gifted us a crib their youngest son grew out of.

I still prefer the 3-2-1 Pie Dough recipe ratio from Michael Ruhlman’s book, Ratio over others I’ve tried. The time it takes to make a solid pie dough and thus tart crust has increased significantly. The time increase mostly comes from the chilling process after working with the dough at each step to relax the gluten and prevent its formation. In my last entry I wrote about Pie Dough and Quiche Lorraine. I didn’t expand much on the pie dough process that much, so this post has pictures to help guide you along.

Pie Dough Ratio:

The first step for the tart dough was of course to make the pie dough ratio. Scaled down for one tart pan (or pie pan) it is:

  • 6 oz flour
  • 4 oz butter (1 stick) cut into chunks
  • 2 to 3 oz of water
  • 1/4 teaspoon of salt
  • 1 tablespoon of sugar (this is a sweet dessert after all)

I opted to keep the original amounts so I could make a tart for our neighbors while also being able to savor and judge the results myself. How else am I going to get better if I don’t taste and judge my own products?!

Method:

  1. Combine the flour, sugar and salt in a bowl or food processor.
    Dry Ingredients in Cuisinart
  2. Break the cold butter into chunks.
    Butter and Water
    Cut Butter
    Cut Butter
  3. Cut the butter into the flour, salt and sugar either by rubbing it in or by pulsing in the food processor.
    Butter into Dry Ingredients
    Combined Butter and Dry Ingredients*Note: Using a food processor makes it less likely that you’ll melt the butter with your body heat. We want to reduce the amount of water we use to prevent the creation of gluten which would result in a tough leathery crust.
  4. Slowly add water until the dough just comes together.
    Adding Water to Butter and Dry Ingredients*Note: It may be sandy or brittle. When resting in later steps, the water will be absorbed by the flour.
  5. Bring the dough together into the shape of a disk, wrap in plastic and chill for at least 30 minutes in the refrigerator.
  6. Roll out the dough into a disc that is slightly bigger than the tart pan or pie pan you’ve chosen. Wrap in plastic and chill again for 30 minutes.
  7. Place the dough into the tart pan or pie pan you’ve chosen. Ensure that the dough is pressed into the edges. You can use your fingers for this.
  8. Trim any excess dough
    1. If using a pie pan, trim the excess dough from the edges with a knife. Leave a little extra if you’ll be pinching the edge to make it more decorative
    2. If using a tart pan, you can easily trim the excess by rolling over it with a rolling pin. The tart pan will cut the dough and you can peel off the excess.
      Rolling Out Tart Dough
      Rolling out tart dough
  9. Chill your tart pan or pie pan with dough
  10. Pre-heat your oven to 400 degrees
  11. Blind bake the tart crust for 20 to 25 minutes by either:
    1. Covering the dough with parchment paper and dried beans or pie weights or
    2. Docking the crust with a fork (poking holes). If bubble form while baking, simply poke them with a fork or small sharp knife.
  12. It’s ready when the sides take on some color and dry a small amount. We’ll be baking it long and slow later, so it doesn’t need to be fully cooked.
    Blind baked tart crust

Tart Filling

  • 4 apples, cored and peeled and sliced
  • 1 lemon, to prevent the browning of the apples and to add some flavor
  • ~ 1/4 to 1/2 cup of sugar
  • 2 oz (1/2 stick) butter, cut into small chunks
  1. Cut the apples into 1/4 inch slices.
  2. Cover the apples with lemon juice as you cut them to prevent browning.
  3. Arrange the apples in the blind baked tart crust
    Lining up apples
  4. Cover the apples with generous amounts of sugar. You may find that you don’t use all of the sugar. That’s ok!
  5. Add the chunks of butter on to of the sugar and apples.
    Butter and Sugar on top of Apples
  6. Bake until the crust is golden and the apples have softened while taking on some color.
  7. While still warm, glaze the apples with the heated apricot jam.
    Baked Apple Tart
  8. Enjoy!

Plated Apple Tart

 

I’m still working on technique, but enjoy making apple tarts. They remind me of my mom as she used to enjoy making them for parties. I hope you enjoy making them too! If you have any comments or questions, please post them below!

Bon Appétit!

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