French-Style Cookie Dough Makes enough for one large tart or a dozen individual 4 ½ inch tarts. It’s short sweet, slightly crumbly, and perfectly compliments whatever filling you choose. The rye creates a full bodied flavor, which contrasts nicely with pastry cream, fruit, berries, or nut and dried fruit tarts. It’s also alluring as a crust for a savory pizza rustica. For a savory tart leave out the vanilla and cardamon and maybe add a hint of marjoram.
Ingredients 2 sticks/ 225 grams unsalted butter ½ cup +2 tablespoons/ 100 grams high mineral sugar. 2 tablespoon flaxseed ground/13 grams 3 ¼ cups/ 400 grams light rye flour ¼ teaspoon cardamom powder ½ teaspoon sea salt 2 large eggs 2 teaspoons vanilla Zest of one large lemon
Instructions In a food processor -->Cream butter and sugar until lightened 3 minutes --> Add vanilla, zest and eggs -->Mixing briefly after each addition -->Measure out flour and sift in salt and cardamom -->Add ½ of flour/ pulse several times/ -->Add second half of flour and let spin until it all becomes a roll. -->Divide into four pieces, flatten into disks, wrap and chill for two hours before using. You can also immediately press the dough into tartlet tins and then chill the tins in the freezer before baking.
Plan Ahead This dough keeps well refrigerated for up to 3 days
At camp yesterday, we worked with a buttery flaky rye dough and they made free form plum tarts, designing unique shapes and ornaments. Today we made Pâte sablée, a French-style Cookie Dough pressing it into tartlet tins and making a coconut custard filling. They loved the sweetness of this dough and were especially thrilled with the cardamom smells.
How Painting Feeds Pastry and vice versa
On the painting side of things we worked on tints, shades and tones. It was interesting to me how our group food and art conversations have begun to have some of the same elements: compare and contrast, careful consideration of techniques, evaluating how well a process worked, wondering if next time they could try….It’s fascinating to put two art forms, painting and pastry together in a week and see what they co-inspire.
Brewing Tea for Tea Time Rose, fennel, lemon balm
Mad Hatter Tea Party Moment
Proportioning crust to plum filling. Eunice was determined to get plum in with every bite of crust.