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Achievable elevated desserts — laminated doughs, cakes, custards
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Achievable elevated desserts — laminated doughs, cakes, custards
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Heat the oven to 410° F (210° C). In a Pyrex type oven-safe bowl, combine the butter, oil, water, salt, and sugar. Place in the hot oven for approximately 15 minutes, until the mixture is boiling and the butter starts browning. Remove from oven, add flour quickly, until it forms a ball. Keep adding flour, one spoonful at the time, until it pulls off the sides of the bowl. Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. Pierce the bottom with a fork, line the sides with the back of the fork to form ridges. Bake at 410° F (210° C) for 15 minutes or until the crust is light brown and shows fine cracks. Remove carefully from oven. It is ready for filling. Note: David Lebovitz recommends a brilliant patching technique for any cracks -- just reserve a small knob of dough to spackle into any cracks after baking while it's still warm. (No need to bake again.)