The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [424]
4. Turn the dough packet over so the overlapped section is on the bottom. Roll into a 6 × 18-inch rectangle (do not allow the butter to come through the dough). Fold in thirds, as before. Rotate 90 degrees (one quarter-turn); roll again into a 6 × 18-inch rectangle; fold in thirds. Press 2 fingers into the dough to indicate the completion of 2 turns. Wrap in plastic; chill 30 minutes.
5. Repeat the rolling-out process in step 4, rotating the dough 90 degrees before beginning. Mark with 4 fingers, signifying the completion of 4 turns; chill 30 minutes. The dough may be wrapped and frozen at this point.
6. Remove the dough from the refrigerator (if dough has been frozen, thaw overnight in the refrigerator). Give the dough its final 2 turns by repeating the rolling-out process in step 4, again rotating it 90 degrees, before rolling it out. The dough should be used immediately after the sixth turn is completed.
pâte sablée
MAKES TWO 8- TO 11-INCH TARTS
8 ounces (2 sticks) unsalted butter, softened
¾ cup confectioners’ sugar
4½ teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in the vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix). Pat the dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
quick puff pastry
MAKES 2 POUNDS
1¾ cups all-purpose flour, plus more for dusting
2 cups cake flour (not self-rising)
1 teaspoon salt
1 pound (4 sticks) chilled unsalted butter, cut into pieces
1 to 1¼ cups ice water
2 tablespoons fresh lemon juice
1. Sift together the all-purpose flour, cake flour, and salt into a large chilled bowl. Cut in the pieces of butter using a pastry knife until the butter is in very small lumps, about ½ inch in diameter.
2. Combine the ice water and the lemon juice, and stir into the flour mixture, a little at a time, pressing the dough together with your hands until it comes together.
3. Turn the dough out onto a well-floured surface, and roll it into a ½-inch-thick rough rectangle, approximately 12 × 18 inches. The dough will be very crumbly. Fold the bottom of the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter-turn to the right. Roll the dough into a large rectangle, ½ inch thick, and fold into thirds again. This completes the first double turn. Using a dry pastry brush, brush any excess flour from the dough.
3. Repeat the rolling, folding, and turning process 2 more times to execute another double turn, refrigerating the dough for a few minutes if the butter becomes too warm. Wrap the dough in plastic wrap, and put in refrigerator to chill for 1 hour.
4. Remove the dough from the refrigerator. Repeat the rolling, folding, and turning process again to execute 1 more double turn. There will be 6 turns in all. The dough needs to be rolled out to a ½-inch-thick rectangle each time. With each turn, the dough will become smoother and easier to handle. Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or in the freezer for up to 3 months (thaw in the refrigerator).
DESSERT BASICS
almond frangipane
MAKES 2 CUPS
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on Pies and Tarts.
1 cup whole blanched almonds, toasted and cooled
½ cup plus 3 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, softened
1 large egg plus 1 large egg yolk, room temperature