Tart Dough

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes enough dough for a 9 or 10 inch tart shell

Comments: Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts.

Ingredients: 1 1/2 cups all-purpose flour 1/2 tsp. salt 4 tbsp. (1/2 stick) chilled unsalted butter 1/4 cup vegetable shortening 3 to 4 tbsp. cold water (ice water is best)

Instructions: In a mixing bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days. Makes enough dough for one 9 or 10-inch tart shell.

Source: DianasDesserts.com

Date: November 16, 2002

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