Basic Yeast-Raised Pastry for Fresh-Fruit Tarts

Name: Basic Yeast-Raised Pastry for Fresh-Fruit Tarts (Pâte à Tarte Levée de Mademoiselle Ray)
Prep time: 20 min
Total time: 20 min
Yield: For one 9- to 10-inch tart
Cuisine: French
Ingredients: All-purpose flour (2 cups, after sifting); White granulated sugar (4 Tb); Yeast (1 envelope); Salt (½ tsp); Eggs (2), plus 1 yolk; Eggs (2), plus 1 yolk; Milk (⅓ cup, plus 1 Tb for glaze); Milk (⅓ cup, plus 1 Tb for glaze); Sweet butter (9 Tb)

Pâte à Tarte Levée de Mademoiselle Ray

Preparation info

For one
9- to 10 inch
tart

Difficulty
Medium
Ready in
20 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

See explanation at beginning of recipe above.

Ingredients

Staple Items

Sweet butter (9 Tb)
Eggs (2), plus 1 yolk

Europe
France
Pastry
Dessert
Vegetarian
Mediterranean

Method

Gently heat the ⅓ cup milk until it feels just warm to the touch of the fingertip, then stir dried yeast into it and leave to develop and dissolve, stirring occasionally. Assemble in a large mixing bowl the 2 cups