24 July 2021

 Country Tart (LA Times)

2 1/2# cherries

1/4-3/4c sugar [1/4]

Pastry (by Edon Waycott--de Pomiane used bread dough and butter):

2c flour [280g]

1/4oz active dry yeast [5g instant]

1/2tsp salt

1/2tsp sugar

1 1/2 sticks butter

2 egg yolks

1/3c water

Roll out pastry, top with cherries and sprinkle with sugar. Bake @450°F 30-35 min. Used a 9x13; could have used something smaller for a thicker crust. Needed more cherries for a 9x13. I liked it better the next day, after the juice stabilized and softened the crust a bit.

29 March 2018

Sugar Dough Tart Shells (Jeni's Splendid Ice Cream Desserts, halved)

Sand together: 225g flour
                        35g sugar
                        4T butter
                        2T cream cheese

Mix in 1 egg yolk and 1T heavy cream. (I added at least another tablespoon of cream, if not more).

Random egg information: it weighed 56g in the shell, 46g without the shell. The white was 27g, which means the yolk weighed 19g.

This was hands down the most difficult dough I've ever worked with. I should have added more liquid, and done it sooner than I did.

80g (and a 6" cutter) was about right for the 4" tart tins.