Savory Twin Oaks Farm Pear Tart, Photo: Susan Benton

The first time I saw Tate’s Bake Shop was on a Food Network Show with Ina Garten. She visited with owner Kathleen King and toured the baking facility, creating and sharing a delectable cookie recipe at the end of the episode.

Located in a quaint building in the Hampton’s, I knew after seeing Tate’s Bake Shop that I wanted to travel there. As luck would have it, Virtual Potluck was contacted to do a cookbook promotion with Tate’s Bake Shop, so they came to me!

Tate’s Bake Shop South Hampton’s

After flipping through King’s new cookbook  Baking for Friends, which contains 120 scrumptious recipes from South Hampton’s favorite baker, I needed a box of Kleenex to wipe the drool.

King breaks down baking basics and eases the home cook’s fears, while sharing her most beloved yet simplistic recipes. From scones, muffins, pies to tarts, there is something for everyone, even gluten-free. You know the recipes will turn out well, as King is a pro!

Today I am sharing the tart pastry dough recipe. With fall fresh fruit in abundance at local farmer’s markets, such as apples, cranberries, figs and delicious pears, this fail-proof tart dough recipe will come in handy.

Fresh Pear Tart: Baking for Friends at Twin Oaks Farm

Tart Pastry Dough

Makes enough for one 9-inch tart

Kathleen says, “ This crisp and buttery pastry has been in my life for many years. It is fail-proof, and a great one.”

Recipe

1 ½ cups unbleached all-purpose flour

2 tablespoons of sugar

¼ teaspoon of salt

8 tablespoons (1 stick) cold salted butter, cut into ½-inch cubes

2 tablespoons heavy cream

1 large egg yolk

Preparation

In a large bowl combine the flour, sugar, and salt. Work the butter with a pastry blender, or 2 knives (or your fingertips) until the mixture resembles course crumbs with pea-sized pieces of butter. In a ramekin, mix together the heavy cream and egg yolk. Drizzle over the flour mixture and stir until the dough clumps together. Gather up the dough and shape into a thick disk.

Wrap the dough in plastic wrap and refrigerate until chilled, at least 1 hour, or up to 1 day. (The dough is easiest to roll out if chilled but not rock hard. If it is cold and firm, let stand at room temperature for about 15 minutes before rolling.)

 Enter & Win Prizes: (Ended)

Head on over to Tate’s Bake Shop Facebook Page where they are giving away cold-hard cash and Kitchen-Aid mixers! Check out their website for a promo code and pick up Baking for Friends at a reduced cost of $19.95 instead of $24.95.

You will want this cookbook!

 

Giveaway includes: One signed cookbook, and assorted boxes that typically include: three 7-oz boxes of cookies, one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. Two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and bars measure 4″ x 2.75″.

Tower Of Treats

Entry Methods Below (leave a comment for each action completed!)

Follow Tate’s Bake Shop and 30A EATS on Twitter
Tweet the following: Enter to win a Cookie & Bar Tower + cookbook from @TatesBakeShop via @Eater30A #virtualpotluck
Follow 30A EATS on Pinterest
Follow 30A EATS on Facebook

Winner must have a U.S. mailing address and will selected by random.org.Contest ends October 28 at 6 p.m. Central. Once contacted, winner will have 48 hours to respond before another winner is selected.

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