Example of a tart with sweet pastry.
Sweet pastry is literally a sweet and rich pastry that has the texture of a crisp cookie. It’s traditionally used for making tarts, but may also be used for pies. For best results, always bake the pastry first, then add a filling.
Sweet Pastry Recipe
1 1/2 cups all purpose flour
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/4 cup granulated white sugar
1. In a mixing bowl, stir together the flour and salt until thoroughly blended.
2. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the egg, beating until just mixed. All the flour mixture and mix until it forms a ball.
3. Remove the dough from the bowl and flatten into a disc shape. Wrap in plastic wrap and refrigerate for half an hour. (Or place in the freezer for 15 minutes.)
4. Spray a 8 in. tart pan with oil. Pat the pastry into the bottom and sides of the pan, then cover with plastic wrap and refrigerate another half hour. (Or put it in the freezer for 15 minutes.) Preheat the oven to 400 degrees F.
5. Using a fork, poke holes in the bottom of the crust. Place the tart pan on top of a rimmed baking sheet and bake for 5 minutes in the preheated oven. Reduce the temperature to 350 degrees F. and bake another 15 minutes, or until the curst is just golden brown.
6. Beat an egg white, then brush it onto the crust after it’s been on the cooling rack for 5 minutes. The finished crust can be covered and refrigerated for up to 2 days before filling.
Berry Tart Filling
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 teaspoon real vanilla extract
Fresh strawberries, kiwi, blueberries, blackberries, raspberries, or other fresh fruit
1 tablespoon cornstarch
1 tablespoon freshly squeezed lime juice
¼ cup granulated sugar
6 oz. frozen limeaide concentrate, thawed
1. Beat the cream cheese, sugar, and vanilla until well blended and smooth. Spread over the crust (which should be completely cool). Cut the strawberries and (peeled) kiwis into ¼ in slices and arrange over the cream cheese mixture. The berries can go on the tart halved or whole.
2. In a saucepan, stir together the cornstarch, lime juice, sugar, and limeaide. Cook and stir over medium heat until thick. Remove from the stove and allow to cool. Brush onto the tart; there will be leftovers. Refrigerate the tart until it’s time to serve.
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