Fraged Dough - Ingredients, Preparation, Baking

Name: Fraged Dough - Ingredients, Preparation, Baking
Ingredients: -250 g flour -125 g butter -125 g sugar -1 egg -1/4 teaspoon salt Depending on preference and filling used; you can also add: -1 teaspoon vanilla essence or vanilla seeds

To obtain a delicious pastry dough for tarts, it is essential to ensure that all ingredients are at room temperature. We start with the butter, which we cut into small cubes. Using our fingers, we quickly mix the butter with the sifted flour type 45-55, also known as cake flour. The goal is to achieve a grainy consistency, similar to sand, which will give the dough the desired texture. Once we have achieved this consistency, we make a well in the center of the mixture. In this well, we add salt, sugar, and the whole egg, being careful to minimize contact between the salt and the yolk. This is a crucial step to prevent the dough from becoming too salty. We quickly mix all the ingredients with our fingers, being careful not to use our palms, so as not to warm the butter. If the dough is too dry and does not hold together, we gradually add 1-2 tablespoons of cold water. Otherwise, if it turns out to be too sticky, we add a little extra flour. Once the dough starts to form, we gather it by folding, shaping it into a ball. We then wrap it in cling film and let it chill for at least an hour, but ideally 4 hours, to allow it to rest. To roll it out, we recommend using a rolling pin, ensuring that the pastry sheet is cut to the size of the pan and sprinkled with a little flour. This way, you will be able to easily transfer the dough into the pan. The thickness of the pastry sheets is important; they should not be too thin, as they will crack during baking. With the mentioned ingredients, you should be able to line a round pan with a diameter of 28 cm, raising the dough up the sides to a height of about 2 cm. When it comes time to bake, it is essential that the dough is baked separately. This will help firm it up and prevent it from becoming soggy due to the filling. To prevent the base from rising or puffing unevenly, cover the dough with aluminum foil or parchment paper greased with butter, with the greased side directly on the dough. Sprinkle dried beans or rice on top, which will act as a weight. The pan is placed in the preheated oven at 180 degrees, leaving it for 10-15 minutes or until the edges of the dough turn golden. After baking, remove the pan from the oven, take off the beans and foil, and let it cool. If you want a crunchier crust, brush the dough with beaten egg white before baking. Fillings can vary, but it is important to prepare the dough in advance, especially if you want it to be waterproof to liquids. Use juicy fillings, such as fruits or creams, taking care to bake the dough 'blind' to prevent excessive juice absorption. For fillings that release a lot of juice, it is recommended to dust the dough with a mixture of potato or corn starch and powdered sugar to absorb the excess moisture. This way, you will achieve tender tarts with sweet fillings and a delicious crust. The dough can be prepared well in advance, even frozen for up to 3 months, making it ideal for times when you want a quick and tasty dessert.

Ingredients

-250 g flour -125 g butter -125 g sugar -1 egg -1/4 teaspoon salt Depending on preference and filling used
you can also add: -1 teaspoon vanilla essence or vanilla seeds

Fraged Dough - Ingredients, Preparation, Baking

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