Pastry for Fruit Tarts
1 1/2 cups sifted all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
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, and salt to to mix well. Cut the
butter into 4 pieces and add to flour mixture, processing 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. Cool completely before filling.
Pies and Tarts |
|
