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  Gingerbread Crust  
 
 
 
 
 
 
 
 1 1/2 cups all-purpose flour  3 tablespoons firmly packed brown sugar  2 teaspoons ground ginger  2 1/2 teaspoons ground cinnamon  3/4 teaspoon ground allspice  1/2 teaspoon salt  1 stick (1/2 cup) cold unsalted butter, cut into bits  1 large egg yolk  2 tablespoons dark molasses  raw rice for weighting the crust 
 Make the crust: In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack. 
         
 
 
   
 
 
 
 
 
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