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Dough: Muerbeteig Dough (European Tart Dough Crust)

Source of Recipe

betterbaking.com


Recipe Introduction

"This is a delicate and lovely European classic dough. It is used in pastries, tarts, and works well in American style cheesecakes as a bottom crust."

List of Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

4 tablespoons unsalted butter

2 egg yolks

1/8 teaspoon salt

1 tablespoon fresh lemon juice

3-4 tablespoons very cold water






Recipe

In a food processor, cream the butter and egg yolks together until blended, using the pulse method. Add in the egg yolks, salt, and lemon juice.

Add in the flour and baking powder and pulse, adding cold water, until the mixture just begins to come together.

Turn the mixture out onto a lightly floured work surface. Bring it together with fingertips until you have a soft dough. Let rest a few minutes and then wrap and chill for 20 minutes.

To roll out, roll between floured pieces of parchment paper or simply press into place.

YIELD: Enough dough for a 9 by 13 inch pan (for squares) a 10 inch cheesecake or for bottom and part of sides of a 9 inch cheesecake pan