Prebaked Tart Shell Recipe

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Type: Prebaked Tart Shell Free Cooking Recipe – Pies And Pastries

Try this one!

Ingredients / Directions
1 cup(s) 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(s) ice water
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(s)
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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