Free form tart shells

Yield: 4 Servings

Measure Ingredient
\N 1 egg mixed with 1 teaspoon
\N \N Date: Sat, 19 Oct 1996 21:54:38

: Dough:

¼ c granulated sugar

1 c flour

¼ ts salt

⅛ ts baking powder

8 TB unsalted butter, cut into

: tblp pieces, -- very cold : water

In a food processor, combine the sugar, flour, salt, baking powder.

When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough.

Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out.

Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3½ inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies.

Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like.

Yield: dough for 8 free-form tarts Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6729 ~0400

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