Tart Pastry
Yield
12 tartsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 4 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 6E+1 | ml |
milk
|
|
Directions
Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal.
Sprinkle milk evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
Roll dough to ⅛ inch thickness on a lightly floured surface.
Fit pastry into an 11- x 7½ x 1-inch tart pan or into six (4-inch) tart pans.
For baked tart shells, prick bottom of pastry generously with a fork.
Bake at 450℉ (230℃) for 12 to 15 minutes or until lightly browned.
