Aaron's Tart Dough

tastecooking.com

Tsaphron

1 ⅔ C (8½ ounces) all-purpose flour

2 TBSP (1 ounce) sugar

¼ TSP baking powder

1 TSP kosher salt or ½ teaspoon fine sea salt

8 TBSP (4 ounces) unsalted butter, cut into ½-inch cubes, chilled

(3 ounces) crème fraîche or heavy cream, chilled

I used to be terrified of tart-making, until my dear friend Aaron, who’s as obsessive about flavor as I am, came up with this recipe after years of experimentation. Both versatile and forgiving, it works for any fruit or savory tart. Once you can make a delicious tart, practice making a beautiful one. Lay out toppings with an eye toward aesthetics. Alternate different-colored plums, apples, tomatoes, or peppers for a striped pattern, or simply dot an asparagus tart with dollops of seasoned ricotta for contrast. The more senses to which your food appeals, the more delight it’ll bring you. I used to be terrified of tart-making, until my dear friend Aaron, who’s as obsessive about flavor as I am, came up with this recipe after years of experimentation. Both versatile and forgiving, it works for any fruit or savory tart. Once you can make a delicious tart, practice making a beautiful one. Lay out toppings with an eye toward aesthetics. Alternate different-colored plums, apples, tomatoes, or peppers for a striped pattern, or simply dot an asparagus tart with dollops of seasoned ricotta for contrast. The more senses to which your food appeals, the more delight it’ll bring you.

note: One note: If you don’t have a stand mixer, you can make this dough in a food processor or by hand with a pastry blender. Just make sure to freeze all your tools, no matter which ones you use.

Directions at tastecooking.com

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