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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. (makes enough for two 8 or 9 inch tarts, or twelve 3 inch tartlets)
2 1/2 cups sifted or lifted all-purpose flour
In food processor with steel chopping blade in place, whirl the flour, salt, and sugar to mix well. Then add the chunks of butter and whirl just to break up the butter chunks into pieces about the size of large peas. Combine the water and vanilla and add, processing just enough to allow the dough to want to form a dough ball. Divide in half, and roll out on floured surface and fit into tart pans as desired. Bake at 375 degrees for 10-15 minutes. Fill as desired (lemon curd and fruits).
Recipe created 1995-02-27.