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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Tart Shells (Pie Crust!) Recipe

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This recipe for Mini Tart Shells (Pie Crust!) is from Can You Tell Me How You Made That? volume 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Preheat to 350º
Spray chosen 'dish' w/ no-stick spray.
3 c all purpose flour
⅛ tsp salt
1¼ c pwdrd sugar
3 egg yolks
(or 1 lg egg & 1tsp whole milk)
2 tsp vanilla
2 sticks butter @room temp

Directions:
Directions:
Tart shell cookie dough:
Sift flour & salt.
In mixer w/petal attachment, beat butter, sugar smooth.
Whisk egg, (milk?), vanilla - add gradually to butter.
On low, gradually add flour to butter.
Mix to combine, adding milk as needed,
but do not overwork. Gather into a ball, wrap in foil,
Chill for 1-2 hours.

Tart shells:
Cut dough in half & let soften for 5 min.
Roll out between 2 sheets of parchment to ⅛".
Cut into rounds for tarts. Shape into pan.
Prick bottom of shell(s).
Bake 12-14 min, until edges are golden.
Let cool 10-15 min. Tap upside down to remove.
Cool before adding filling.

Personal Notes:
Personal Notes:

To freeze dough: wrap in plastic, & ziploc. Up to 3 mo.
To freeze tarts: in container, not bag. Defrosts quickly!

 

 

 

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