Tips for Preparing Tart Dough

Hello Dear Friends,
I have been thinking of preparing this article for a long time. (Just think about it, it will be almost 2 years since I finished the pastry department.. :)) In the past days Peach Pie After the recipe, I decided not to delay any longer.

Culinary School In this article of the section, you will find not only the tricks of the tart dough, but also the equipment used in the preparation of tarts and tartlets.
It should not be forgotten that the pot you cook and the cooking times are important factors in making tarts as well as the dough.

What is Tart? Let's start with the question…

Tart In Larousse Gastronomique, it is mentioned as a kitchen & patisserie product that is prepared from sweet or salty dough, usually flat and round, and decorated before or after baking.

tart mold There are also tarts that are baked on a baking tray lined with greaseproof paper, without using it. These are called galettes. From here fig galette you can find the recipe.
There are also inverted tarts that you can prepare with tart dough or puff pastry. The best example of this tarte tatin. to your recipe you can find it here.
Apart from this, there are tarts that continue to be cooked with cream after the base is half cooked.
Let's not forget the tarts, which are made into cages after the pieces of dough are separated and filled :)
Finally, as an example of Pie 'pie', which is cooked by covering with pieces of dough, filled with fruit pieces after the dough is prepared, I refer to my recipe for apple pie. You can find it here.

Tarts are usually served cold and sweet in our country. Tart-derived savory quiches are mostly hot or lukewarm.

Mushroom Quiche ve Spinach Quiche You can find my recipes here.
Now that we have given short examples and passed the "what is a tart" part from the method, we can move on to our second topic.

What are Tart and Tartolet molds? Where is it located?

tart mold ve tartlet molds These are metal molds that are usually circular or rectangular in shape that allow the tart to come out the way you want. You can easily find aluminum and teflon molds in the market.
If you are not going to make a cake-like tart, you should definitely choose a tart mold with a protruding base like the one below.

In this way, you can remove your tart from the mold, minimizing the risk of breaking it.
If you are planning to prepare a tart like in my chocolate tart recipe, you can use a one-piece tart mold as follows. Of course, you should prefer the 28 cm ones of this mold. I use this sample mold to make tartlets.

Here you can see tartlets and tart molds in different sizes. You can also use the medium size of these molds to make quiche.

You can easily find tart and tarolet molds in big markets, pastry shops and online.

What are the Tips for Preparing Tart Dough?

The tricks of preparing tart and quiche dough are the same, so we can write them all together.
First of all, make sure that all the materials you will use (flour, sugar, water, butter, etc.) are cold. (As the hot ingredients will start to heat the dough, it will be difficult to catch the sandy dough you want. Tart and quiche doughs are usually made by hand-kneaded recipes, but the healthiest thing is to prepare them in a food processor or rondo to prevent hand heat from heating the dough.)

Another important point is to collect the dough you have prepared quickly and to put it in the refrigerator after wrapping it in cling film to cool. (Remember, you are preparing a very oily dough, and the dough will release its oil as it heats up. Therefore, it will be very difficult to open and lay it in the mold.)

The most practical way to open the dough you have rested in the refrigerator is to lay a cling film on the kitchen counter. After rolling the dough a little with the floured roller, you can easily roll it out by laying another stretch film on the dough without breaking it and sticking it to the roller. In this way, you can roll out your dough faster and easier.

One of the most common problems is that the tart dough shrinks while it is baking, so after laying the dough in the mold, it will be sufficient to cool it in the refrigerator for another 15-20 minutes.

The rise of the tart dough is also a problem for the tart you will prepare. The rising dough can break easily and will cause you trouble while decorating. For this, you should make holes in the dough with the help of a fork after laying the dough)

Another method to prevent the dough from rising during baking is to make holes in the dough, then lay a crumpled and open oil paper on it and put legumes such as beans or chickpeas on it. In this way, you can easily prevent the dough from rising.)

While cooking the tart & quiche dough, make sure that your oven has reached the time specified in the recipe. Insufficient heat can cause your tart to leave oil and shrink before it is cooked.

tart dough If you've prepared it but let's say you're done, then you can wrap it in cling film in an airtight way and store it in the freezer for 2-3 months. You can also store it in the same way if you put it in a tart mold.

in the main image Lemon Meringue Tart to my recipe You can find it here.
Let this be a bonus :) Almond Cream Cherry Pie to your recipe you can find it here :)

After the tart dough is cooked with legumes, it can be cooked for a while by taking the legumes and oiled paper, depending on the situation, sometimes it will be enough to cook it directly with the inner cream without pre-cooking. I have given above so that you can see this difference in lemon meringue tart and almond cream tart recipes.

Love…