Thursday, September 2, 2010

Tart Shell

Tart Shell

1 cup all purpose unbleached flour
1/2 tsp salt
4 Tbs unsalted butter, cut into small cubes and very cold
1.5 Tbs solid shortening
2.5 Tbs ice cold water

How to make Tart Shell

Using a small food processor, combine flour and salt. Add butter
and shortening and pulse in, to cut better into small pieces.
You can also do this by hand, either using your fingers or two knives.
Add 2.5 Tbs cold water and pulse in (or stir with hands) continue to
pulse into mixture forms into a ball, or into several clumps.
Turn out onto a lightly floured board and form into one ball, then
flatten into a disc. Wrap in plastic wrap and refrigerate at least 30 mins.

Roll out on a lightly floured surface to a 1/8" thickness round. (Note: if
dough is very stiff from refrigerator let sit for 10 mins first) Place into a
9 inch tart pan with removable bottom (or youcan use a pie pan) and press into
bottom and up sides, fold back any overhang to make a double tickness edge.

Cover with plastic wrap and place in freezer until quite firm.
Preheast oven to 425 and partially prebake shell for 8-10 mins or until starting
to color. Check after 5 mins to see if tart bottom is puffing up, if so prick gently
with a knife. Remove from oven Cool briefly on a wire rack and fill with filling
of your choice

No comments:

Post a Comment