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Lemon-Thyme Tart Dough


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Lemon-Thyme Tart Dough Recipe





1 3/4 cups all-purpose flour
1 tablespoon fresh thyme leaves
1 tablespoon fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup unsalted butter, softened
1/4 cup ice-cold water


• In the work bowl of a food processor, combine flour, thyme,
lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper; pulse to
combine. Add butter and water, and pulse until dough comes
together. Remove dough; form into a disk, and wrap in plastic
wrap. Refrigerate for 2 hours, or until firm.
• Preheat oven to 350°.
• On a lightly floured surface, roll dough to 1/4-inch thickness,
forming a 15-x-6-inch rectangle. Gently place dough in tart pan,
trimming to fit, if necessary. Line crust with parchment paper,
allowing paper to hang over sides, and fill with pie weights.
• Bake for 20 minutes, or until lightly browned.


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