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Fresh Cherry and Citrus Tart
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
for the crust:
Preheat oven to 400 degrees. Using food processor with steel chopping blade in place, process the flour and salt, and then add the butter and pulse until the butter gets cut up into pieces about the size of jelly beans. Add the very cold water and process only until the mixture wants to form a ball. Do not over process or the crust will not be flaky. Roll out the crust on a lightly floured surface and gently lift it into a 9 inch pie pan. Flute the edges, and using the tines of a fork, pierce the bottom crust all over. Fill with pie weights. Bake for 12-15 minutes, or until crust is browned. Remove from oven, and place on cooling rack. Allow the crust to cool and then remove the pie weights.
Recipe created 1994-07-06.