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Recipes Desserts Tarts
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| Servings: | 9 |
| Author Notes: |
This crust is almost a cross between a pie crust and a cookie, and is perfect for any dessert filling you care to pair it with.
If you're new to making tarts, click here for photo instructions. Pictured is our Decadent Chocolate Truffle Tart. |
| Ingredients: |
1 1/2 cups flour 1/4 cup sugar 1/4 teaspoon salt 1/2 cup butter 1 egg yolk 1/4 cup cold water |
| Instructions: |
Makes an 11" pie crust, or 8 small individual tarts Measure flour sugar and salt into a bowl. Cut in shortening thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour before rolling out. Refrigerate or freeze for about 10 minutes after rolling and before baking. For a baked crust that will be filled later, line the shell with foil and use pie weights or dried beans to keep dough in pan and bake at 375°F. for about 20 minutes. Remove foil and weights and bake an additional 7 or 8 minutes or until lightly browned. |
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