Sweet Tart Dough recipe: Dorie Greenspan - Paris Sweets
Ingredients: Makes enough for three 9-inch tarts
- 2 ½ sticks (10 ounces) unsalted butter, softened
- 1 ½ cups confectioner's sugar, sifted
- ½ cup ground blanched almonds
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 3 ½ cups all-purpose flour
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almonds, salt, vanilla and eggs, beating on low speed. Still on low, add the flour in 3 or 4 additions and mix only until the mixture comes together - a matter of seconds. Don't overdo it.
- Gather the dough into a ball and divide it into 3 or 4 pieces. Gently press each piece into a disk and wrap each one in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days. The dough can be wrapped airtight and frozen for up to a month.
- Work with one piece of dough at a time; keep the remaining dough in the refridgerator. Working on a lightly floured surface, roll the dough into a round 1/8 inch thick. Roll the dough up and around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits, patch the cracks with scraps, moisten the edges to 'glue' them back in place. Prick the dough all over with a fork and chill for 30 minutes.
- Preheat the oven to 350°F. Fit a circle of parchment paper or foil into the crust and fill with pie-weights (dried beans or rice). Bake for 18 to 20 minutes, then remove the pie weights and bake for another 5 to 7 mintes, until golden.
* This recipe makes enough dough for three 9-inch tarts. If you want a smaller recipe, I recommend Martha Stewart's Tart Dough. Click here for that recipe.
Chocolate & Caramelized Bananas Tart recipe: Dorie Greenspan - Paris Sweets
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces, room temperature
- 2 tablespoons unsalted butter, for frying
- 2 tablespoons sugar
- 2 to 3 ripe but firm bananas
- 1 fully baked 8-inch tart shell (I used 4 mini tarts)
- Put the chocolate in a heatproof bowl. Pour the heavy cream into a small saucepan, bringing to a full boil, pour over the chocolate and let the mixture rest for 30 seconds. (I melted the chocolate first before adding the cream) Using a whisk, very gently stir until the chocolate is melted and smooth, then whisk in the butter until melted.
- Peel and cut the bananas on the diagonal into ¼-inch-thick slices. Melt 1 to 2 tablespoons unsalted butter in a skillet over high heat and add 2 tablespoons sugar; when the sugar is lightly caramelized, toss in the bananas. Still working over high heat, sauté the bananas to caramelize them. Using a slotted spoon, transfer the bananas to a plate to cool. When they are cool, pat off any excess butter with paper towels and lay the bananas in the tart shell before pouring in the ganache. Chill (until the ganache sets), then finish with the top layer of bananas.