Add the water and stir until the flour is moistened. Using a pastry cutter ( love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. If there are lumps, keep beating until smooth.Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Make sure there are no large lumps of cream cheese. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Cover and allow to rest until foamy on top, about 5 minutes.
Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl.
#10 inch tart pan how to#
Learn how to make a perfectly buttery, flaky pie crust from scratch using this in-depth tutorial and video.
If serving on plates, allow to cool for at least 45 minutes in the pan set on a wire rack.Published: This post may contain affiliate links.
Remove from the oven and, if serving as handheld bars, allow to cool completely in the pan set on a wire rack. Cut/pulse until coarse crumbs form.Bake the slab pie for about 45-55 minutes until the crust is golden brown and you can see the filling bubbling. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor.
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