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A question about a recipe: French Onion Tart

Food52_10-02-12-0686

I have a question about the recipe "French Onion Tart" from Jennifer Perillo. Help! I am in the process of rolling out the dough and it is cracking and falling apart. What do I do?

asked by Rachel Farahnik about 2 years ago
6 answers 857 views
Jc_profilepic
added about 2 years ago

Are you rolling between wax paper or plastic wrap? If not try that it might help. A few drops of ice water might help.

Miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added about 2 years ago

With other doughs, I've been able to sprinkle water on it as I'm rolling to get it to meld back together. You could also sprinkle water, ball it back up, and re-roll it. Good luck!

Jc_profilepic
added about 2 years ago

Clarification: I see parchment paper is in the directions and that is best if you have it.

Sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

did you rest the dough long enough? In the fridge.
The dough for a crust needs about an 1 or 2 hours in the fridge to let the moisture absorb. As, mentioned a sprinkling of water and ball it back up and rest it again.

PS: Google Vodka Pie Crust...you replace 1/2 of the water with vodka and put that in the freezer and proceed to make a crust dough. The vodka adds moisture but doesn't react with the gluten in the flour; which makes a tough crust which is a problem with overworking crust dough--so it's very forgiving, and the vodka lowers the freezing point of the water in the mix so you don't have ice crystal problems.
Any alcohol is steamed off in baking and you end up with very flaky crust.

Dsc_0002_2
added about 2 years ago

Ah - mazing. Huh!

Default-small
added about 2 years ago

Definitely chill the dough. And if it still breaks, just piece it into the pan and press the pieces with your fingers to make an unbroken base. You don't want the tart ingredients to leak through and cause the dreaded soggy bottom.