Pastry for Fruit Tarts Recipe

From Dorothy McNett's Recipe Book.

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Pastry for Fruit Tarts

From Dorothy McNett's recipes at 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
1 tablespoon raw sugar
1/4 teaspoon fine sea salt
pinch of freshly ground pepper
1/2 cup unsalted butter, chilled
1/4 cup orange juice or water

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.

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