Cheddar Cheese Tart Shells Recipe
Ingredients
2 cups all purpose flour
1 teaspoon salt
1 cup finely shredded Cheddar cheese
2/3 cup shortening
5 to 6 tablespoons cold water
Directions
Mix flour, salt, and cheese in a bowl.
Cut in shortening with a pastry blender until pieces are the size of small peas.
Sprinkle water over mixture, a teaspoonful at a time; mix lightly with a fork after each addition.
Add only enough water to hold pastry together; work quickly and do not overhandle to help insure tenderness.
Shape pastry into 6 equal balls.
Flatten each on a lightly floured surface and roll into a round about 1/4 inch thick and no less than 7 inches in diameter.
Fit into six 4 1/2 x 1 1/2 inch tart pans; flute edges and prick pastry well.
Bake at 450CF about 10 minutes, or until lightly browned.
Cut in shortening with a pastry blender until pieces are the size of small peas.
Sprinkle water over mixture, a teaspoonful at a time; mix lightly with a fork after each addition.
Add only enough water to hold pastry together; work quickly and do not overhandle to help insure tenderness.
Shape pastry into 6 equal balls.
Flatten each on a lightly floured surface and roll into a round about 1/4 inch thick and no less than 7 inches in diameter.
Fit into six 4 1/2 x 1 1/2 inch tart pans; flute edges and prick pastry well.
Bake at 450CF about 10 minutes, or until lightly browned.
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