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sticky tart dough

i made many tarts using the america's test kitchen tart dough. never a problem rolling it out. i moved to israel last summer and i'm having problems w the dough every time. maybe the flour or confectioners' sugar is different here. like in the US, i put the food processor bowl in the freezer w the dry ingredients. i chill the butter in the freezer as well. vanilla, 1 egg yolk and ice water are then added. i found that using 3 T of ice water each time worked so i'm using that now as a rule. large eggs in israel are the equivalent of XL in the US. it's not common to see medium eggs here which would be the equivalent of the large. so i am using somewhat more yolk here, but yolks vary per egg everywhere so i can't imagine that that's the problem. and yet, after sitting in the fridge overnight, the doughs aren't as firm as in the US, and then when i go to roll it between parchment paper, it sticks to the paper. if i'm lucky i manage to scrape the "mashed potatoes" off the paper and build my dough manually in the pan. i will put the rolling pin in the freezer this time before trying to roll this latest softer dough. i also have a glass cutting board which i'll also put in the freezer before i roll it out on that. maybe that will help. any thoughts? thanks in advance

asked by alng4768 about 1 year ago
4 answers 348 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

i forget to mention that one T of cream is also added. i am using the highest fat one (like whipping cream) but it should be an issue.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

Are you weighing your flour with a scale, and not scooping or otherwise measuring by volume? The flour there could be different. If you don't have a scale and are using volume measures, I would simply add a bit more flour - not too much -- and not be afraid to use a bit on your rolling surface (even between parchment). If the egg yolk seems a bit larger, you can beat it and not add all of it to the dough. Good luck, and please let us know how it turns out. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

i never weighed my flour before. i used a measuring cup. so i don't know what weight i would be looking for. i'm using all-purpose flour here as in the US. i used king arthur which is a superior flour in the US, but again, it shouldn't matter. i'm willing to try using a little more flour and/or cut down on the yolk. i will add a little flour when i roll out today and i will inform of results. thank you.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added about 1 year ago

Try putting less water, 1 T at the time. When I make choux pastry I always use weight for the eggs, not number. If they are too big the dough might be too liquid.

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