Bacon Pastry Crust
"This is a good crust for savory tarts or quiches that call for a par-baked crust. I adapted this for the food processor from a recipe in Sara Moulton Cooks at Home."
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 4 ounces bacon, finely chopped
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, cut into small pieces and kept cold
- 2 tablespoons vegetable shortening, cut into small pieces and kept cold
- 4 tablespoons water
directions
- Cook the bacon in a small skillet over medium heat until crisp and colored. Drain on paper towels until cooled.
- In the work bowl of a food processor, combine the flour, salt, and bacon. Process to combine.
- Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
- Add the water in pulses, 1 tablespoon at a time.
- Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand. Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
- Preheat the oven to 375°F.
- Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
- Line the shell with foil, and fill with pie weights (I just use rice). Bake for 20 minutes.
- Remove the foil and bake for 10 minutes more, until light golden.
- Use in any recipe calling for a par baked crust.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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