Ingredients
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2
-
1
-
1
-
1
-
1
-
1
-
1/4
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-
-
-
-
-
-
-
Directions
Favorite Tart Pastry, This is the recipe use for sweet tarts requiring a rich short crust It can be made by hand or with a food processor and makes enough dough for an 11 tart If making a smaller tart be sure you still roll the dough out to an 1/8 thickness This recipe cannot be halved successfully If at any time the dough becomes unworkable, refrigerate until it is chilled The best results are obtained by working, as much as possible, with chilled dough , This was a delicious pastry dough I did have to refrigerate it several times, but it’s hot and humid here so that’s a given for most pastry doughs Thanks!, Made this pastry for my lemon souffle tart for a luncheon yesterday and was very pleased with the results! Not only was it very easy to put together using the food processor but the end result was a tender and delicious pastry with a beautiful texture I did bake it a bit longer than the recommended time and it was beautifully crisp I will use this recipe again Thanks!
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Steps
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1
Done
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Preheat Oven to 375. |
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2
Done
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Place All Ingredients in a Food Processor and Process Until a Ball Starts to Form. |
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3
Done
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to Make by Hand: Thoroughly Cut Chilled Butter Into Flour, Rechill If Needed; Add Remaining Ingredients and Mix Well. |
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4
Done
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on a Floured Surface, Roll Dough Out to a 12" Circle, 1/8" Thick; Fold Dough Over the Rolling Pin, Lift and Place the Dough in the Tart Pan. |
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5
Done
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Using Your Fingers, Push the Dough Into the Corners; Run the Rolling Pin Over the Top of the Pan to Cut Off the Excess Dough; Prick the Bottom and Sides With a Fork and Bake 8-10 Minutes. |
