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Recipe Summary

Yield:
16 tart shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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