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Tart Shells

Yield 16 tarts shells


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

How to Make It

  1. Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of flour mixture; stir with a fork just until dry ingredients are moistened.

  2. Divide dough into 16 equal balls. Place each ball in an ungreased 4-inch tart pan; press dough into pans to form shells. Prick bottom of each shell several times with a fork. Place tart pan on a baking sheet; bake at 475° for 10 minutes or until lightly browned. Cool completely in pans.

  3. Note: Extra tart shells may be frozen for other uses.

Oxmoor House Homestyle Recipes