Ingredients for Pastry Shell For 11 Fruit Or Quiche Tarts
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How to Make Pastry Shell For 11 Fruit Or Quiche Tarts
- Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt in a large bowl.
- Cut 1 cup (2 sticks) cold unsalted butter into 1/2-inch slices.
- Add the butter slices to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add 1 tablespoon ice water and gently mix.
- Add another tablespoon of ice water and mix until the dough just begins to come together.
- Add a few more drops of ice water if necessary, until the dough forms a rough ball. Do not overmix.
- Lightly flour a clean work surface and turn the dough out onto it. Gently knead the dough 2-3 times to bring it together.
- Roll out the dough to about 1/8-inch thickness. Using a 3-inch cookie cutter or knife, cut out 11 circles to fit your tart pan.
- Gently press each circle of dough into the tart pan cups, ensuring the dough evenly lines the bottom and sides.
- Trim any excess dough from the edges.
- Prick the bottom of each tart shell with a fork.
- For a blind bake (for quiches): Line each shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
- For fruit tarts: Bake for 10-15 minutes, or until lightly golden. Let cool completely before filling with your favorite fresh fruit and topping with melted apple jelly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
36g
Carbs
5g
