Daonuts French Butter Pastry
Barely adapted from David Lebovitz as he learned it from Promenades Gourmandes
This really is the flakiest crust you will ever make.
Makes one 9 inch tart shell *see below for 12” tart shell
1 cup plus 1 ½ tblsp Daonuts Biscuit, Pie, Pizza blend
2 tblsp tapioca starch
6 Tbsp unsalted butter, chopped, at room temp
1 Tbsp oil, any nut or vegetable oil will do, I use olive, grapeseed or coconut oil
3 Tbsp water
1 Tbsp raw sugar
1/4 tsp sea salt
Filling of choice
Preheat oven 400F°. Whisk together Daonuts flour blend and tapioca starch and set aside. Place a removable-base 9” tart tin on a baking sheet.
Place all other ingredients – butter through salt – in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges.
WEAR YOUR OVEN MITTS so you don't forget and touch that really hot bowl!
Remove bowl from oven, dump in Daonuts flour/tapioca mix and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball.
Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula.
When cool enough to touch, use your fingers to press and spread evenly into tin and up sides, an off-set spatula is great here to get a really smooth base. When you even off the top edge of the pastry keep the extra bits and if there are any cracks when the crust comes out of the oven simply smooth a bit of extra dough into them. (See photo above)
Prick all over with fork and place in freezer for 5 mins to firm up slightly. You can put it in the refrigerator, but for a bit longer.
Bake 15 mins till golden. Cool, fill and bake again as required.
For 12” Tart Shell
1 ½ cups plus 2 tblsp Daonuts Biscuit, Pie Pizza blend
3 tblsp tapioca starch
All ingredients going into oven:
½ cup plus 1 tblsp butter, cut into cubes, room temperature
1 ½ tblsp oil
4 ½ tblsp water
1 ½ tblsp sugar
rounded ¼ tsp salt
Continue with above instructions