Step by step recipe:
- 5 min.
- 10 min.Start on slow speed and knead for 10 minutes.
- 1 hour 30 min.After this time, turn the dough out onto a floured worktop, roll into a ball and put into a bowl.
Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
- 10 min.After this time, divide the dough into 160 g pieces.
- 30 min.Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes.
- 10 min.Roll out each ball with a rolling pin into a circle the same size as your tart case or mould (approx. 26 cm or 10 inches approx).
- 5 min.Place the circle of dough into the case.
- 2 hoursDo this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.
- 5 min.
- 5 min.Spread a layer of filling in each case. You should allow about 130 g per tart.
- 20 min.Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out.
Remarks:Disposable aluminium cases are practical for this recipe as they allow for easy cooking and freezing.
You may well have some dough left over. If so, weigh out 100 g portions, wrap in plastic film and freeze to use as soured dough later.
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