Quiche and Broccoli Tart (using Baking with Julia’s perfect tart recipe)

This tart recipe is fairly easy to make, however, you have to make a huge batch.  I probably will freeze 1/2 of dough to make berry pie when blackberry finally come in season.
I substituted shortening with piggy fat (lard).  Also adopted a little AB’s pie crust method.
  • 5 1/4 cup AP flour (supposed to use pastry flour, but this turn out just as fine)
  • 6 oz of butter (12 tablespoon)
  • 1 1/3 cup of lard
  • 1 tablespoon of salt
  • 1 cup of ice water

First, in a small bowl put in 1/4 cup of flour and cup butter into flour to ensure cubed butter are not sticking to each other.   measure lard into another small bowl. Put both into freezer for 10 mins.  This ensure both are nicely chilled.

In a large bowl, put the remaining 5 cups of flour, add salt and chilled & cubed butter.  Use a pastry cutter to cut butter into crumbs.  Then cut lard into flour.  The flour already looks quite moist at this point.  Finally add the ice water and use wooden spoon to mix.  When most liquid is absorbed, use your hand (try to just use finger part) to mix and knead the pastry dough.

Divide the big dough into 4 pieces.  Each piece is good for 9″ tart shell.

 

Very colourful eh? Broccoli, red bell pepper, enoki mushroom and ham =)
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