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Old 08-28-2008, 08:12 PM   #1
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Grape Rustic Tart...I Need Help!

OK - this looks like the closest recipe to what I found before so we'll just go with it.

My issue is with the food processor. I do exactly as it says and it goes from the crumbly stage to a something that's a gooey glob. I have to scrape it out of the fp bowl. Isn't it supposed to be a stiffer dough? Even after I put it in the fridge for an hour or so it is still sticky.

Do I really have to chill it for 2 complete hours?

I guess I missed my window tonight.

I got the most beautiful grapes from a friend who has a vineyard close by. These are their "eating" grapes. I'll have to take pictures...there are 3 kinds and they taste NOTHING like I have ever bought!!!!! I want them to last forever

So...can someone help with my dough being too sticky?

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Old 08-28-2008, 08:44 PM   #2
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The recipe sounds right - chilling it will help with some stickiness, and you don't really want to add any more flour (bread or ap) because then the tart won't be as tender as it should be. I want to see photos!
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Old 08-28-2008, 08:47 PM   #3
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Well, with doing dough in a processor, especially a short dough, cold is your friend. Over mixing will also ruin the fun due to friction. if it is a little sticky pre-refrigerating, I would think that the fats would cool, but when a short dough says crumbly, I look for the type of texture you see on a coffee cake. It will be loose until you press it into form.
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Old 08-28-2008, 08:54 PM   #4
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OK, so maybe I should shave a couple seconds off the end of processing.

TATT - you're just a real clown, huh?
Quote:
I look for the type of texture you see on a coffee cake
Alix can explain why that means nothing

jkath - trust me - I will take photos!

OK - now, do I REALLY have to refrigerate the dough for the solid 2 hours?
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Old 08-28-2008, 08:59 PM   #5
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lol, I meant to put, "the crumbly topping"...Once the dough comes together and looks like is is grainy, with the grain the size of large peas, I would stop. And once again, cold IS your friend. Of course, you could just blast it in the freezer for 30-45min.
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Old 08-28-2008, 09:01 PM   #6
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Quote:
Originally Posted by TATTRAT View Post
lol, I meant to put, "the crumbly topping"...Once the dough comes together and looks like is is grainy, with the grain the size of large peas, I would stop. And once again, cold IS your friend. Of course, you could just blast it in the freezer for 30-45min.
OK - I get the dough crumbly, just like that, then it says to add the 3 TBS of water and that's where it gets all gummy. Or is it just supposed to be gummy. And yes, I am using 3 TBS of ice cold water (ice in the glass and take from there).
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Old 08-28-2008, 09:05 PM   #7
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hmmmmmmm....that IS weired, not quite sure what to advise, except once you add the water, just pulse the processor...or, like Alton, use a spray bottle to add the water. Sounds silly, but it is less disruptive then straight water being added.
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Old 08-28-2008, 09:10 PM   #8
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Quote:
Originally Posted by TATTRAT View Post
hmmmmmmm....that IS weired, not quite sure what to advise, except once you add the water, just pulse the processor...or, like Alton, use a spray bottle to add the water. Sounds silly, but it is less disruptive then straight water being added.
All good advice - I'll just rinse that spray bottle I have that plant herbicide in j/k!!!!!!!!!!!

THanks - I wish it wasn't so late - I don't really feel like starting this now - maybe tomorrow night or Saturday. I've got to use these grapes before they go bad.....OH - I could make the dough tonight, right? Keep it until then?
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Old 08-28-2008, 09:12 PM   #9
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It would hold up well, no worries.
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Old 08-28-2008, 09:13 PM   #10
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Step 1 may soon be out of the way - thanks for hold my hand through this TATT and jkath!
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