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Today: Watch Amanda make the simplest olive oil-based, press-in tart crust.
For more about olive oil, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!
When you think of making tarts, your first thought is probably: I want that. But the second, most likely, is of the work it requires: the chilling of the butter, the chilling of the dough, the flouring of the counter, all the rolling out. That tart, now, seems far away; it seems like a project. It seems like something for not this very second.
But with Amanda's technique -- which she demonstrates above -- you can have that tart now. No butter, no chilling, no rolling-out required; this is a tart crust made in two bowls and pressed right into your pan. Plus, Amanda provides a ratio for converting your butter-based baked goods into olive oil-based baked goods. Watch the video, and hey -- make yourself a tart right after.
Olive Oil Tart Crust
Makes one 11-inch tart crust
1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
1 teaspoon sugar
1/2 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
1. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the olive oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.
2. Transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
This post was brought to you by Filippo Berio Olive Oil.
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