Cookbook Review & Recipe From Flour: Recipes From Boston’s Flour Bakery

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The tarts we make at Flour get steady attention from both our customers and the press. Making them is similar to making ravioli, but even if you've never done that, you'll find the process quite straightforward: First, you roll out flaky, buttery dough in

Pâte Brisée (please see recipe below)

1 egg, lightly beaten

1 cup (340 grams) raspberry jam

Simple Vanilla Glaze

1 cup (140 grams) confectioners' sugar

1/4 teaspoon vanilla extract

2 to 3 tablespoons water

Rainbow sprinkles for sprinkling (optional)

Makes about 18 ounces dough, enough for 8 pop-tarts or one 9-inch double-crust or lattice-top pie

1 3/4 cups (245 grams) unbleached all-purpose flour

1 tablespoon sugar

1 teaspoon kosher salt

1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces

2 egg yolks

3 tablespoons cold milk

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour

In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and

Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

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