Thursday, August 8, 2013
This dough is hard to roll out! It's very wet. I wonder if the density of rye flour is too different to measure it by volume in a substitution. Maybe I should weigh it next time. I resorted to rolling it on a silicone baking sheet with a piece of plastic wrap on top and sticking it in the freezer when it got too gluey.
The filling was totally lazy. I just cut up some peaches, added a point of blueberries, about 5 tbsps of sugar, 4 tbsps of arrowroot, and some lemon zest and juice, and poured it all into the unbaked crust. Then I baked it at 425 for 40 minutes, which was probably 5 minutes too long. One problem with using the dark rye flour is that it's hard to see the crust browning until it's starting to burn.
Next time, I would probably pre-bake the crust, because it didn't hold together well on the bottom. I just had to try it without once, to see if I could skip that step. The filling could probably stand more arrowroot, but wouldn't need it if this was done as a tart (the fruit isn't piled as deep so there's less juice).
So how does the crust taste? Not that different from an all-white crust, IMO. Shirley liked it though. It's a bit more crumbly than an all-white crust, but still very tender. I might just use whole wheat instead of rye flour next time, because I think it provides more flavor. Or spelt, which has a great flavor in scones.
Tuesday, August 6, 2013
Note: These did not require pre-baking. The crust came out fine on the bottom without it.
Corn Tart Crust
- 1/2 cup + 2 tbsps all-purpose flour
- 1/2 cup + 2 tbsps corn flour
- 1/2 tsp salt
- 1 tbsp sugar
- 6 tbsps olive oil
- 1/4 cup cold water
- Mix the flours, salt, and sugar in a food processor.
- Add olive oil and pulse until mixture becomes small pebbles.
- Add water, one tbsp at a time, and pulse until dough starts to come together.