tart shell recipe

INGREDIENTS:
1 3/4 cup flour
3/4 cup unsalted butter, cut into 1/4-inch cubes and frozen
1/2 cup confectioners' sugar
2 teaspoons finely shredded lemon peel
1/2 teaspoon kosher salt
OR
1/4 teaspoon salt
6 tablespoons ice water
8 tart pans (4- to 4 1/4-inch size) with removable bottoms


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PREPARATION:
In food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on-off turns until most of the mixture resembles cornmeal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers.)

Pour 5 tablespoons ice water through feed tube. Process with 2 quick on-off turns. Scrape down sides. Process with 2 more quick on-off turns (mixture may not all be moistened).

Remove dough from bowl; shape into ball by gently pushing down with the heel of your hand so that the mixture will come together. (Add only as much water as needed. Too much water or mixing will make dough tough.)

Cover dough with plastic wrap or place in plastic bag and seal; chill 30 to 60 minutes or until dough is easy to handle.

Preheat oven to 350 degrees F. Unwrap dough; divide into equal portions. On lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter.

Line a 4- to 4 1/4-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining pastry.

Line each pastry with a small circle of double thickness of foil. If you like, fill with pie weights. (Foil prevents the crust from shrinking.) Place tart pans on large baking sheet.

Bake 15 minutes. Remove baking sheet from oven. Carefully remove pie weights, if using, and foil. Return baking sheet to oven. Bake 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around edges. Remove from oven. Cool on a wire rack.

From Tapawingo restaurant, Ellsworth, Mich., as published in ``Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories'' by Dan Kaercher (Globe Pequot Press)


NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.



This recipe from CDKitchen for Pastry Tart Shells serves/makes 8