Text 22456, 89 rader
Skriven 2014-12-31 08:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: too much 535
====================
 RH> Sad to see those genes carried on.

His genes are my genes, but I agree.

 RH> like deadlines come up much faster than anticipated and a clatter-bang
 RH> rush is needed to get (whatever) done in time.

I have one week remaining I think to get my next
communication ready for the orphan's court, and
chances are I will wait until the last day.

 RH> I'm doing better, overall, but damp days like this aren't good.

Damp days are never good except for the crops.

 ML> time, especially here, is just the fuss - it's very
 ML> emperor's new clothesish.
 RH> IOW, not something to seek out and pay good money for, just to be able
 RH> to brag about having eaten it in the US.

Got it in one.

Edited to add. I saw Dale's note. If you're reading this, sorry to
hear about your mom.

Sweet Tart Pastry
cat: baked, dessert
Yield: 1 9" tart shell

14 Tb unsalted butter, cut in 14 pieces
1/3 c confectioners' sugar
1 lg egg yolk
1 1/2 c plus 2 Tb unbleached all-purpose flour, plus
- flour for dusting work surface
4 ts heavy cream

Let the butter sit at room temperature for 10 to 15 min. It
should be malleable but still cool.

Place the confectioners' sugar in the bowl of a standing mixer
or into a medium mixing bowl. Using a paddle attachment for a
standing mixer or a hand electric mixer, cream the butter and
sugar until the sugar is no longer visible. Scrape down the
sides of the bowl. Add the egg yolk, and beat until blended;
then, scrape down the sides of the bowl again. Add 1 c flour,
and beat just until the dough looks crumbly. Add the remaining
flour and the cream, and beat until the dough forms a sticky mass.

Shape the dough into a disk and wrap in plastic. Refrigerate 2 hr.

Dust a work surface with flour. Cut the chilled dough into
1" pieces. Using the heel of your hand, knead the pieces back
together and reform the dough into an even, flattened disk about
6" in diameter. Lift it off the work surface, and dust the
surface with flour again.

Dust a rolling pin with flour. Roll the dough into a 12"
round about 1/8" thick.

Very lightly dust the surface of the dough with flour, gently
fold it in half and slip the flat bottom of a 9" fluted
straight-sided flan ring under the dough so the dough covers
half of it, with plenty of overlap. Carefully place the bottom
of the pan into the flan ring, allowing the excess dough to sit up
against the sides. Unfold the dough, and with your thumbs on the
inside and the tips of your fingers on the outside of the ring, use
light pressure to fit the dough into the pan so the bottom and
sides are completely covered and the dough extends about 1/2"
above the rim of the pan. Any tears can be pressed back together
or patched with scraps. Using a fork or a pastry docker, prick
the bottom of the dough all over. Place the tart pan in the
freezer for 30 min. Preheat oven to 375F and position a rack in
the center. Place dough in the oven and bake 5 min. Check the
dough. If it seems to slip down a bit from the sides, use your
fingertips and gently push it back. Rotate the pan in the oven.
Check again after another 5 min. If the dough bulges up in the
center, prick it in one or two places with a thin skewer.
Rotate it again. Continue baking another 5-8 min, until the
pastry is golden brown. Total baking time should be 15-18 min.

Remove the pan from the oven, and allow the dough to cool
completely on a rack.

Maury Rubin, Book of Tarts


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