TART PASTRY

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Tart Pastry image

This is a wonderful pastry recipe to use for tarts, it's the perfect amount to fill a 11-inch fluted round tart pan and has a wonderful texture. Use shortening for this only. Pie weights or raw rice will be needed to bake the crust. The pastry can be made by hand or in the food processor.

Provided by Kittencalrecipezazz

Categories     Tarts

Time 1h15m

Yield 1 pastry shell

Number Of Ingredients 6

1 3/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into very small pieces
1/4 cup cold shortening
3 -5 tablespoons ice water

Steps:

  • Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
  • Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
  • Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
  • Test again, but be careful not to overwork the mixture, as the pastry will be tough.
  • Transfer the mixture onto a lightly floured surface and divide into 6 portions.
  • Using the heel of your hand, smear each portion once or twice in a forward motion.
  • Gather dough together with a scraper and press into 1 ball.
  • Flatten into a 6-inch disc.
  • Wrap in plastic wrap and chill for about 1 hour.
  • Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
  • Fit into the 11-inch tart pan.
  • trim any excess dough leaving a 1/2-inch overhang.
  • Fold the overhang inward and press against the side of the pan to reinforce edge.
  • Lightly prick the bottom and sides of the pastry with a fork.
  • Chill for 30 minutes.
  • Set oven to 375 degrees.
  • Line the shell with foil and fill with pie weights or raw rice.
  • Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
  • Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.

Kuda Motsabe
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This tart pastry was delicious! The crust was flaky and the filling was creamy and flavorful. I served it with a scoop of ice cream and it was perfect.


MrSonic Vega
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I'm not a huge fan of tart pastries, but this one was actually really good! The crust was flaky and the filling was tangy and sweet. I ate the whole thing in one sitting.


Ena Ena
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This tart pastry was a bit more work than I expected, but it was definitely worth it! The crust was flaky and the filling was gooey and delicious. I served it with a dollop of whipped cream and it was heavenly.


Mohammed Dinislam
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This tart pastry was really easy to make and it turned out great! The crust was flaky and the filling was creamy and flavorful. I served it with a scoop of ice cream and it was perfect.


Goku Deuja
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The tart pastry was a bit dry, but the filling was delicious. I think I'll try adding a bit more butter to the crust next time.


Jerome Jackson
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This tart pastry was a bit too sweet for my taste, but the crust was really good. I think I'll try making it again with a different filling.


Official DadzyVEVO
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This tart pastry was a nice change from the usual pies and cakes I make. The crust was crispy and the filling was tangy and sweet. I used a mix of berries in the filling and it was delicious. I will definitely be making this again.


adanaly Castro
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I've made this tart pastry recipe several times now and it's always a crowd-pleaser. The crust is always flaky and the filling is always delicious. I've tried different fruits in the filling, including apples, blueberries, and peaches, and they all w


ayaz Ijaz
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This tart pastry was a bit more work than I expected, but it was worth it! The crust was flaky and the filling was creamy and flavorful. I served it with a dollop of whipped cream and it was heavenly.


Chayon Adhikari
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I'm not much of a baker, but this tart pastry recipe was easy to follow and turned out great! The crust was crispy and the filling was gooey and delicious. I used a pre-made pie crust to save time, and it worked perfectly.


Mara Bhi
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The tart pastry was a hit at my dinner party! Everyone loved the combination of the flaky crust and the tangy filling. I made a few changes to the recipe, including using a gluten-free flour blend and adding a bit of cinnamon to the filling. It turne


Buhle Ntshongwana
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This tart pastry recipe turned out great! The crust was flaky and buttery, and the filling was perfectly sweet and tart. I used a variety of fruits in my filling, including apples, blueberries, and raspberries, and it was delicious. I will definitely


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