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Short Crust Dough
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1/2 cup unsalted butter
In the food processor, combine flour, salt, and butter. Process 10 seconds, add 2-3 tablespoons water and process until the mixture looks like cornmeal. Gather the dough into a ball and flatten it. Roll into a 13 inch circle and line a 10 inch tart pan, trimming the excess. Prick the bottom and refrigerate for 2 hours until ready to bake. Preheat oven to 400 degrees. Line the tart shell with waxed paper and line with dry beans. Bake for 15 minutes. Remove beans and paper. Bake another 5-10 minutes to dry out the bottom without coloring brown.
Recipe created 1996-02-02.