Basic Yeast-Raised Pastry for Fresh-Fruit Tarts

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

Method

Gently heat the 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