Defrost overnight in the refrigerator before proceeding.)Ĥ. (At this point you can freeze the dough disk for several months until ready to use. Wrap the disc in plastic wrap and refrigerate at least 1 hour. Sprinkle the disc with a little flour on all sides. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. You should be able to see little bits of butter speckling the dough. Do not over-knead or your crust will end up tough. Work the dough only enough just to bring the dough together.
Then, use your hands to press the crumbly dough together and shape into a disc. This is a French technique called “fraisage.” Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. Remove the mixture from the food processor and place on a very clean, smooth surface. Sprinkle in the ice water as needed to make the ingredients into a dough.)ģ. (If you are in a frontier log cabin with no access to electricity or a food processor, place ingredients on a cutting board and literally cut them together. Too much water will make your crust tough. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. Add a couple tablespoons of ice cold water (leave the ice in the glass!) to the food processor bowl and pulse a couple of times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.Ģ. Then add the other half of the butter cubes and pulse 6 to 8 more times. Add half of the butter cubes and pulse 6 to 8 times. Place the flour, salt, and sugar into a food processor and pulse until well combined.
PEACH TART FRENCH PLUS
She is playing Agnes in the production of THE SCHOOL FOR WIVES.ġ 1/4 cups all-purpose flour, plus extra for rollingĨ Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubesġ. Here is actress Phillipa Soo trying the Rustic French Peach Tart.
James reports that the crust was one of the flakiest, most delicious he’s ever made and the dessert was a hit. No rolling pin, of course, but a wine bottle worked nicely. Then it came time to roll out the pastry.
No pastry cutter? No problem! James just used his trusty Bowie knife - uh, butcher knife - to cut the butter into the flour mixture on the cutting board. (You know, the kind of pioneer baker that made pate brisee in his log cabin on the frontier!)įirst, he cut up the butter into 1/4″ cubes and froze it overnight. But with no food processor in sight, he started thinking like a pioneer baker. James has a go-to Pate Brisee recipe that he usually makes in seconds in the food processor. Now stage managers are nothing if not resourceful. However, the kitchen at the theatre housing is not equipped for a serious baker (thought they did buy a set of measuring cups and spoons just for James!) so he decided to do a rustic-style tart that would not need a tart pan. James bought some delectably ripe peaches at the Farmer’s Market in Red Bank and began dreaming of peach tart.
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