Pate Brisee
200 g (7 oz) flour (T55 in France)
100 g (3 1/2 oz) european style butter (at least 82% fat)
1 egg
15 ml (1 tablespoon) cold water
1/2 teaspoon salt
Instructions
Take the butter out of the refrigerator at least 1 hour before you begin, when ready to start, knead the butter until it is soft and yielding. This is an important step when making this dough by hand.
Sift the flour onto a work surface. Make a well in the centre and add the egg, water, salt and softened butter. Using your fingertips, mix the egg, water and salt to combine, then gradually add the butter to make a smooth paste. Continue with your hands or working with a pastry cutter, gradually work in all the flour.
Once the dough starts to come together, use the palm of your hand to push the dough across the work surface once or twice. This incorporates all the elements without working the dough too much. Gather the dough together in a ball, press into a disc and lightly dust with flour. Wrap in cling film and chill in the refrigerator for 30 minutes.
http://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/pate-brisee-by-hand/
Serves 6-8
For the pastry
100g (3.5 oz) plain flour
50 g (1.8 oz) almond flour (or powder)
75 g (5 tablespoons) cold butter, cut into cubes
1 egg yolk
¾ teaspoon salt
22 cm (9-inch) tart pan with removable bottom, greased and the base lined with parchment paper.
In the bowl of a food processor fitted with a metal blade, combine the flours and salt, then add the butter. Process until the mixture resembles coarse meal, 8 – 10 seconds.
Add the egg yolk and pulse until the dough holds together. Shape the dough into a disk and wrap in plastic wrap. Chill for 30 minutes.
No blind baking
http://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/butternut-squash-and-goats-cheese-quiche-with-a-flaky-almond-flour-crust/
Serves: 6
For Tart Crust
1 1/4 cups all purpose flour
2 teaspoons ground cumin
1 teaspoon ancho chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2 tablespoons ice water
Make Crust: In a food processor pulse together flour, spices, and salt until combined. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press dough evenly onto bottom and sides of a 10-inch tart pan with removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice or dried beans and bake crust 10 minutes. Carefully remove foil and bake crust crust 10 minutes more or until golden. Cool crust in pan on a rack.
https://food52.com/recipes/10126-black-bean-tart-with-cumin-crust
Servings: 8
2 cups flour, plus more for the work surface
2 teaspoons cumin seed
8 tablespoons (1 stick) chilled unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon fine sea salt
3 tablespoons ice water, or more as needed
Combine the flour, cumin seed, butter and salt in a food processor. Pulse until the butter is reduced to pieces the size of peas. With the motor running, dribble in the ice water 1 tablespoon at a time until the dough just starts to hold together. Add extra water as needed.
Lightly flour a work surface.
Transfer the dough to the work surface; knead the dough briefly, then shape it into a flat disk. Use a rolling pin to roll it out to about 14 inches in diameter, then carefully transfer it to the tart pan. Trim the edges even with the rim and prick the bottom with a fork in several places, then cover it with parchment paper or aluminum foil and add dried beans or coins to weigh it down. Bake for about 20 minutes, until the pastry feels firm to the touch.
Remove the paper or foil and the weights; bake for 10 minutes, until the bottom feels crisp. Remove from the oven; reduce the temperature to 350 degrees.
https://www.washingtonpost.com/recipes/mexican-tomato-tart-cumin-pastry/14083/?utm_term=.8e50a8e2b1fa
Hibiscus Infused Lemon Bar
Serves 8
Almond Cumin Crust
1/2 cup unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup almond meal
1/4 teaspoon cumin seeds
1 cup all purpose flour
2 large eggs
1 large egg, beaten
Preheat oven to 325˚F. Butter 13x5x1-inch tart pan with removable bottom. Beat remaining butter, sugar and vanilla in large mixing bowl until creamy. Mix in almond meal, cumin seeds and flour using wooden spoon. Beat in 2 eggs to form dough. Transfer to floured work surface. Knead briefly. Wrap in plastic. Refrigerate 2 hours. Return to floured work surface. Knead just to make pliable. Roll to 13x5-inch rectangle, 1/8 inch thick. Ease gently into tart pan. Prick dough with fork. Refrigerate 30 minutes. Line dough with parchment paper, fill with pie weights or beans. Bake 10 minutes. Remove weight and parchment. Brush shell with beaten egg. Bake additional 5 minutes or until golden. Remove from oven. Cool on wire rack.
Hibiscus Lemon Curd
3 large eggs
3 large egg yolks
1 cup granulated sugar
2 tablespoons all purpose flour
1/2 cup dried hibiscus flowers
1/4 teaspoon baking powder
1 cup lemon juice
1/2 cup unsalted butter
Whisk eggs, egg yolks and sugar in large mixing bowl until pale yellow and ribbony. Fold in flour, hibiscus flowers and baking powder. Slowly whisk in lemon juice and zest. Place bowl over pot of simmering water, being sure bowl does not touch water. Whisk constantly until mixture thickens and reaches 160°F on instant read thermometer. Strain through fine sieve. Whisk in butter and almond liqueur. Pour into tart shell. Cool. Cover with plastic wrap. Refrigerate overnight. Run tip of paring knife along edges of tart pan to loosen. Unmold. Cut crosswise into 1-inch bars.
- Executive Chef Bernard Guillas
https://www.marineroom.com/About/recipearchives/Hibiscus-Infused-Lemon-Bar#gref
http://newfinmysoup.blogspot.gr/2011/11/singing-in-rain-at-rancho-la-puerta.html
http://www.chefbernard.com/REFLECTIONS/HibiscusInfusedLemonBar.html
Cumin crust recipe
2 Large pies
250g flour
120ml water
60ml oil
salt
cumin