Tart Shell Recipe
Over the years I perfected the art of making this tart shell which was taught to me by my elders. There's no point pondering anymore, try out this tart shell right now!
Ingredients
FOR 9- OR 10-INCH TART SHELL:
1 1/4 cups all-purpose flour
1/4 cup shortening
4 tablespoons cold butter or margarine
1 tablespoon sugar
1/4 teaspoon salt
3 to 4 tablespoons cold water
Directions
1. Into medium-sized bowl, measure flour, shortening, butter or margarine, sugar, and salt. With fingertips, blend mixture until it resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing with fork after each addition until just moist enough to hold together. Shape pastry into ball; wrap and refrigerate 1 hour or until well chilled.
2. Preheat oven to 425°F. On floured surface with floured rolling pin, roll pastry into round about 1 inch larger than tart pan with removable bottom. Line pan with pastry, pressing pastry onto bottom and up side of pan; trim edge. With fork, prick pastry in many places. Line pastry with foil; bake 10 minutes. Remove foil; again prick pastry; bake 15 minutes or until golden (if pastry puffs up, gently press it to pan with spoon). Cool tart shell in pan on wire rack. Fill as recipe directs.
2. Preheat oven to 425°F. On floured surface with floured rolling pin, roll pastry into round about 1 inch larger than tart pan with removable bottom. Line pan with pastry, pressing pastry onto bottom and up side of pan; trim edge. With fork, prick pastry in many places. Line pastry with foil; bake 10 minutes. Remove foil; again prick pastry; bake 15 minutes or until golden (if pastry puffs up, gently press it to pan with spoon). Cool tart shell in pan on wire rack. Fill as recipe directs.
