Butter Crusts

recipe

Yield:

Makes 6 tart crusts (each 4 1/2 in. wide)

Recipe from

Nutritional Information

Calories 279
Caloriesfromfat 52 %
Protein 3.5 g
Fat 16 g
Satfat 9.9 g
Carbohydrate 30 g
Fiber 0.7 g
Sodium 158 mg
Cholesterol 77 mg

Ingredients

1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup (1/4 lb.) butter or margarine, cut into small pieces
1 large egg yolk

Preparation

1. In a food processor or bowl, combine flour and sugar. Add butter; whirl or rub in with your fingers until fine crumbs form. Add yolk; whirl or mix with a fork until dough holds together. Pat into ball.

2. Divide dough into 6 equal portions. Firmly and evenly press each one over bottom and up sides of a 4 1/2-inch tart pan with removable rim. Set pans slightly apart on a 14- by 17-inch baking sheet.

3. Bake in a 300° regular or convection oven until pale gold, 15 to 25 minutes; let cool at least 15 minutes. If making up to 1 day ahead, cool completely, wrap airtight, and store at room temperature.

Nutritional analysis per crust.

Note:

July 2001
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