Martha Stewart Vienna Tart Recipe

Michel's Basic Tart Crust Martha Stewart

WebSep 28, 2016 · Trim and finish the edges. Cover, and refrigerate for at least 1 hour. Preheat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill …

Rating: 3.3/5(4)
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter. Beat in salt and sugar. Stir in half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.)
2. Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan, and remove the remaining plastic. Trim and finish the edges. Cover, and refrigerate for at least 1 hour.
3. Preheat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes.

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Vienna Tarts Recipe Good Housekeeping

WebOct 30, 2010 · Step 1 In large bowl with mixer on medium speed, beat butter and cream cheese until light and fluffy, about 4 minutes. Add flour and …

1. In large bowl with mixer on medium speed, beat butter and cream cheese until light and fluffy, about 4 minutes.
2. Add flour and beat until smooth. With hands, gather dough and flatten into a disk; wrap in plastic wrap and refrigerate 3 hours or overnight.
3. Arrange 1 rack in middle of oven. Preheat oven to 400 degrees F.
4. Line cookie sheet with parchment paper. On lightly floured surface, with floured rolling pin, roll dough to 18- by 19-inch rectangle (about 1/8-inch thick), and cut into 3-inch squares.

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