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Pastry for Fruit Tarts
From Dorothy McNett's recipes at www.dorothymcnett.com. I favor the food processor for making pastry but of course you can use a pastry blender or two forks, or even your fingers to "cut" the butter into the flour mixture.
1 1/2 cups unbleached all-purpose flour
Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl the flour, sugar, salt and pepper to mix well. Cut the butter into 4 pieces and add to flour mixture, processing with on and off pulses ONLY until the mixture resembles coarse meal. Add the juice and process only until it wants to form a ball. On a floured surface, roll the dough to 1/4 inch thickness, cut into shapes to fit your tart pans and gently press into the pans, trimming the edges. Pierce each shell with a fork. Place on baking sheet and bake 6-10 minutes, or until crust is done and nicely browned. (OR, roll it out and place in a 8 or 9 inch pie pan and bake about 12 - 15 minutes,) Cool completely before filling.
Recipe created 1998-08-04.