Tart Shells

Oxmoor House
16 tart shells


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3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/4 cup plus 2 tablespoons cold water


Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.

Divide dough into 16 equal portions. Roll each portion to 1/8- inch thickness on a lightly floured surface. Press each portion into a 4-inch tart pan. Prick bottom and sides of pastry shells with a fork. Bake at 425° for 10 to 12 minutes or until lightly browned.

Created date

February 2010