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2 3/4-Inch Tart Pastries

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


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

How to Make It

  1. 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.

  2. 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.

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