{"id":2627,"date":"2013-07-29T16:58:29","date_gmt":"2013-07-29T20:58:29","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=2627"},"modified":"2013-11-04T08:59:34","modified_gmt":"2013-11-04T13:59:34","slug":"my-favorite-tart-crust-recipe","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2013\/07\/29\/my-favorite-tart-crust-recipe\/","title":{"rendered":"My Favorite Tart Crust Recipe"},"content":{"rendered":"<p>I am not a very good baker. I am especially not good at making dough. Ironically, I love baking&#8230; need I say more?<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2717\" data-permalink=\"https:\/\/www.elenamaximova.org\/food\/2013\/07\/29\/my-favorite-tart-crust-recipe\/img_0807\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?fit=600%2C400&amp;ssl=1\" data-orig-size=\"600,400\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 7D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1353592667&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.002&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"apple tart\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?fit=584%2C389&amp;ssl=1\" class=\"aligncenter size-full wp-image-2717\" alt=\"apple tart\" src=\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?resize=584%2C389\" width=\"584\" height=\"389\" srcset=\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/11\/IMG_0807.jpg?resize=450%2C300&amp;ssl=1 450w\" sizes=\"auto, (max-width: 584px) 100vw, 584px\" \/><\/p>\n<p>Here is a recipe for a tart crust that I manage to produce consistently and with great outcome (i.e. it is tasty).<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 cup all-purpose flour<\/li>\n<li>1\/2 cup of unsalted butter, cut into 1\/2 inch pieces<\/li>\n<li>1 egg yolk<\/li>\n<li>1 tbsp sugar<\/li>\n<li>pinch of salt<\/li>\n<\/ul>\n<p>To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.<\/p>\n<p>Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.<\/p>\n<p>Preheat the oven to 450F, and bake the crust for 10 minutes. Reduce the oven to 375F, and bake for another 5 minutes. Remove the crust from the oven and let cool slightly. Reduce the oven temperature to 350F.<\/p>\n<p><a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Italian-Plum-Tart-em-Tarte-aux-Quetsches-em-360490\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Italian Plum Tart\" alt=\"\" src=\"https:\/\/i0.wp.com\/lh5.googleusercontent.com\/-YpO9k-wt124\/UFpdj4xhvZI\/AAAAAAAAAjk\/66EL8w0Yp4c\/s600\/IMG_9977.jpg?resize=584%2C389&#038;ssl=1\" width=\"584\" height=\"389\" \/><\/a><\/p>\n<p>The original recipe can be found <a title=\"Italian Plum Tart\" href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Italian-Plum-Tart-em-Tarte-aux-Quetsches-em-360490\" target=\"_blank\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am not a very good baker. I am especially not good at making dough. Ironically, I love baking&#8230; need I say more? Here is a recipe for a tart crust that I manage to produce consistently and with great &hellip; <a href=\"https:\/\/www.elenamaximova.org\/food\/2013\/07\/29\/my-favorite-tart-crust-recipe\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[4,12],"tags":[26,260,261,13],"class_list":["post-2627","post","type-post","status-publish","format-gallery","hentry","category-post","category-recipe","tag-dessert","tag-pie","tag-pie-crust","tag-recipe-2","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-Gn","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=2627"}],"version-history":[{"count":10,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2627\/revisions"}],"predecessor-version":[{"id":3059,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2627\/revisions\/3059"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=2627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=2627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}