With a bench knife gather up the pieces and smear again until incorporated. With the palm of your hand smear the dough away from you to incorporate. When the dough comes together remove it from the processor bowl onto a clean counter. If not, sprinkle a teaspoon of cold water over the mixture, return the lid and pulse again to combine further. Remove the lid and (being careful of the blade) press a bit of the dough with your fingers to determine if it will stick together. (I found that when pouring the egg mixture while the motor is running, the liquid tends to collect under the blade.) Return the lid and pulse until the dough just begins to come together. Remove the lid and pour the egg mixture over the flour/butter mixture. It’s okay that some are larger or smaller. Don’t get caught up that every piece has to be exactly the size of a pea. Pulse until each piece of butter is about the size of a pea. Scatter the pieces of butter on top of the flour mixture. In the bowl of a food processor using the metal “S” blade, pour in the flour, sugar, and salt. Cut the butter into pieces, set them on a plate, and place in the refrigerator as well, until ready to use. Place in the refrigerator until ready to use. In a small bowl or glass measuring cup, using a fork, beat together the egg yolk, cream, and water. ½ teaspoon kosher salt Tart Crust Directions
#APPLE TART RECIPE PLUS#
½ cup plus 5 tablespoons (184 g) cold Kalona SuperNatural Unsalted Butter, cut into piecesġ ½ cups (187 g) unbleached all-purpose flour This decadent apple tart recipe is sure to be a start at your upcoming holiday party! Tart Crust IngredientsĢ tablespoons Kalona SuperNatural Whipping Creamġ teaspoon cold water (original recipe suggested apple cider vinegar), plus additional cold water if needed
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