Serious Eats: Recipes
Dulces: Pastel de Piña (Pineapple Tart)
I know lots of people who panic at the idea of making pastry dough, but please relax! This is an easy-to-handle flaky pastry dough that I used in culinary school and continue to use on a regular basis because it produces consistent results. Here are some tips to help along the way:
- Read the recipe before starting and be aware that the dough needs to rest a few times; be patient.
- For best results, weigh out the ingredients (the ratio is 2 flour : 1 butter). I've listed the weight of flour and butter in grams and provided an approximation in cups and tablespoons, respectively, but do use the scale.
- Work in a cool room on a cool surface; flaky dough depends on cold butter and the last thing you want is for it to melt as you work.
- Have a glass of ice water on hand. You will need approximately 3 tablespoons, but may need a bit more depending on the dough's consistency.
- Letting the dough rest and chill is really important: skip those steps and you'll end up with tough, shrunken dough!
- I roll out the dough between pieces of parchment paper--it's neater and makes it much easier to transport the dough from counter to baking sheet, etc.
- This recipe is a little unorthodox in that the bottom crust is blind baked before topping with the pineapple jam and lattice top: this produces crunchier results.
- This recipe is meant to be rustic and homemade in appearance, so don't stress about ragged edges and an imperfect lattice top.