Prebaked Tart Shell - RecipeFlog.com

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Prebaked Tart Shell

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Pies And Pastries

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Ingredients

1 cup plus 2 tablespoons all-purpose flour

1 stick (4 ounces) cold butter, cut into 1/2 inch pieces

1 1/2 teaspoons sugar

1/8 teaspoon salt

1/4 cup ice water

Procedures

Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.

Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.

On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly with the flour and fold into quarters. Place it, with the point in the center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable bottom. Open up the pastry and fit into the pan, folding down the excess to reinforce the sides. Press the pastry against the fluted sides of the pan; trim off any excess dough. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.

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<h1>Prebaked Tart Shell</h1>
 Ingredients :
 1 cup plus 2 tablespoons all-purpose flour 
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces 
1 1/2 teaspoons sugar 
1/8 teaspoon salt 
1/4 cup ice water 
 <hr hieght="1">
 Procudures
 Put the flour in a medium bowl. Cut in the butter until the mixture 
resembles coarse meal. In a small bowl, dissolve the sugar and salt 
in the water. Sprinkle over the flour mixture, tossing until the 
dough begins to mass together. 
 
Turn the dough out onto a floured surface and form it into a ball. 
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for 
at least 30 minutes. 
 
On a lightly floured surface, roll out the dough into a large round, 
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly with the flour and fold into quarters. Place it, with the point in the center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable bottom. Open up the pastry and fit into the pan, folding down the excess to reinforce the sides. Press the pastry against the fluted sides of the pan; trim off any excess dough. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight. 
 
Preheat the oven to 425F. Line the pastry with foil and fill with pie 
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry 
is almost dry. Remove the foil and weights, prick the bottom and sides 
all over with a fork, and continue baking for 5 to 8 minutes, or until 
the crust is golden brown. 
 
 
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