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Basic Pastry Tart Shells
Basic Pastry Tart Shells
"The basic pastry dough is made from flour, shortening, salt and water. The dough is used to make and then bake a tart shell that can be filled. I frequently fill the tart shells with fresh peaches or strawberries and top with whipped topping. These pastry tart shells are sinfully tender and flaky. They can also be filled with pudding, lemon filling, or any other precooked pie filling. Prep time is about 30 minutes plus about 20 minutes to bake."
NotesPut filling in pastry shell before removing from pan. This is very delicate and breaks easily.
Serves4 People
Preparation Time30 min
Cooking Time20 min
Cooking Vessel Size4 inch diameter tart pan
Ingredients
- 2 cups All-purpose flour
- 1 cup Vegetable shortening
- 1 teaspoon Salt
- 2 tablespoons Water
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Cut the shortening into flour and salt.
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Stir in water.
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Knead dough on floured surface and shape into a ball.
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Divide into 4 equal pieces.
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Roll each piece into a 6 1/2 inch diameter circle.
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Line each 4-inch tart pan with pastry.
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Line each pastry with aluminum foil and fill with pie weights or dried beans.
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Bake in a 425 degree oven for 15 minutes
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Remove pie weights and cook for an additional 5 minutes.
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Remove from oven and allow to cool.
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