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Recipe Of The Month March 2001 Sweet Tart Pastry
2 2/3 Cups
Unbleached White Flour Place the flour in a medium mixing bowl and sprinkle the sugar and salt over it. Grate the lemon rind directly into the bowl so that no aromatic oils are lost. With a knife, cut the butter into small pieces, dropping them into the flour. Using your fingers, work the butter and flour together until it resembles coarse meal. Add the egg yolks, mix well, and gather into a ball. Divide into portions for desired use and press the pastry into the baking pans. This amount will fill two 9-inch tart pans. Chill the pastry - lined pans 30 minutes to an hour, or freeze, tightly wrapped, until wanted. If the pastry shells are to be filled and baked, pre-bake them at 450º for 15 minutes, until the shine has disappeared but before they brown. Cool on a rack. Fill and bake according to filling directions. If tarts will have uncooked filling such as fresh berries, bake at 375º for 35 to 45 minutes until golden brown. Cool on a rack. Pastry can be stored in refrigerator, well wrapped, for several days.
Yield: Two 9 Inch Tart Shells
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