6/18/2023 0 Comments Sourdough treacle tartRoll out the pastry and use it to line a 25cm loose-bottomed tart tin. Shape into a disc and refrigerate for at least 15 minutes. Add the water gradually, mixing the dough until just combined. Rub the butter into the flour with your fingertips until you have chunks the size of large breadcrumbs. Serves 8, generously.Ĥ0-60ml ice cold water, mixed with a squeeze of lemon juiceĬombine the flour, caster sugar and salt in a mixing bowl. This is very sweet – even the sweet-toothed Little Missy agreed – so it’s best served in small slices. Making simple pastry from scratch is a skill well worth cultivating, opening up a whole world of wonderful pies, pasties, sausage rolls and jam tarts. Below are a few of my favorites listed under the affiliate store I purchase them.While it’s difficult to make out if treacle tart actually appears in the Harry Potter films – there’s a lot of magical food on those groaning tables – it’s such an iconic dish for HP-obsessive Little Missy that she insisted on us including it. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. I prefer a soft pie dough so sometimes I do need to add 1 tablespoon more water to get it just right. Here is the pie dough after all the ingredients are mixed together. This makes it easier to mix the starter into the flour crumbles. The starter and water are blended together. I just mix it until it gets crumbly like this. Here the flours and lard have been combined together. We process hogs and render lard from the fat.I prefer doing 3.5 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.The pie crust can be pre-baked or filled with pie filling and baked. One hour of room temperature ferment is equal to 3.5 hours fridge ferment. You can also do a combination of room temperature and cold ferment. Cold Ferment: place dough in the fridge for 24 hours. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp. Turn mixer on and off a few times until the pie dough is mixed. Add to the pastry crumbs in the mixer bowl. In a separate bowl, blend the starter and water together. In a mixer bowl combine flours, salt, baking powder, and lard.1/4 cup water, add an additional tablespoon water if dough is too dry.1 cup and 2 tablespoons White Whole Wheat Flour.Sourdough Pie Crust, THM XO, Sugar-free, Dairy-free It has a scalloped edge and bakes wonderful. This old pie plate I have was my mother’s. My husband was a bit skeptical about sourdough pie crust but I won him over. Brown Sugar Sweetener Substitute and cinnamon were sprinkled over the crust to give it a sugary glaze. I sprayed the lattice crust lightly with Pam Butter spray. I had some dough in the fridge for 2 days before I had time to make the pies. Cold fermenting does help to keep the crust flaky and you can roll it out whenever you have time. To make a flaky pie crust you need cold butter/lard. This recipe is also a way to use up that extra starter that you have been keeping in your fridge. Who doesn’t like a flaky, tender pie crust? With the addition of sourdough starter you get the benefits of healthier carbs combined with the flaky tender crust you are looking for.
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