2 3/4-Inch Tart Pastries

Oxmoor House
pastry for 2 dozen (2 3/4-inch) tart shells


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3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup shortening
6 to 8 tablespoons ice water


Combine flour and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Cover and chill 1 hour.

Sprinkle ice water evenly over surface, 1 tablespoon at a time; stir with a fork until dry ingredients are moistened. Shape dough into a ball. Chill before using.

Created date

February 2010