在一个大碗里混合面粉、糖和盐。加入一半的黄油,用手轻轻搅拌,让每一块都沾上面粉。用糕点刀或两把餐刀,把黄油切到面粉里,直到变成粗面粉的质地。加入剩下的黄油,再次轻轻地搅拌,使每一块都包裹在黄油上,然后迅速再切一次,直到大块的黄油和大豌豆差不多大。在碗里撒上1/3杯冰水,用手指轻轻搅动,使其均匀湿润。当面团看起来粗糙粗糙,但在你的手掌轻轻挤压一小团面团时,就停止加水。把面团捏成一块砖(注意不要揉面,只要轻轻挤成一团就可以了)。把生面团横向切成两半。将每一半压成1/2英寸厚的矩形,用塑料紧紧包裹。将面团放入冰箱冷藏至少2小时。 (The dough can also be refrigerated for up to two days or frozen for up to one month. Thaw it overnight in the refrigerator before using.)
从冰箱中取出一个面团的一个矩形。将其切成两半。一次使用一半,将其上轻轻撒在一个较轻的较长的窄矩形,约14英寸长,5英寸宽。(如果面团太冷而不能轻易滚动,让它在室温下温暖在搭配羊皮纸的烤盘上(两个窄矩形应侧面配合),顶部有第二张羊皮纸,冷藏。重复剩下的dough and refrigerate until you’re ready to prepare the tarts. (This may be done up to 4 hours ahead; keep covered. To conserve space, stack all four rectangles on one baking sheet between layers of parchment.)
组装挞:
在烘箱中锻炼前约1小时,烤箱的上三分之一和下三分之一的位置烤箱,并将烤箱加热至375°F。在服务前约40分钟,将洋葱划分为四个相等的部分,并将它们涂抹在面团矩形上的薄,甚至层,留下1英寸边界。(You may not need to use all the onions; a thick layer will weigh down the tart slices and they’ll flop when your guests pick them up.) Fold the exposed border over the onions—if the dough is too thick in the corners, trim as necessary. Brush the folded edges with the egg. Bake the tarts until the crust is well browned, about 30 minutes, switching the positions of the baking sheets halfway through. Remove the tarts from the oven and let cool briefly on the baking sheet. Cut each tart into eight slices and serve.
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