This is by far the BEST pastry I have ever had for a tart. Very ,very tender.
Ingredients
- 9 oz. flour
- 1 egg
- 3/4 tsp. salt
- 1 1/2 tsp sugar
- 5 oz. butter, diced and slightly softened
- 1 Tbsp. milk
Directions
Put the flour on a surface and make a well in the center. Put in the egg, salt, sugar, and diced butter and rub the ingredients together with the fingertips of the your right hand, drawing the flour into the well with your left hand.
When everything is almost completely mixed, add milk and knead 2-3 times with heel of hand to make smooth, but don't overwork it.
Wrap in greaseproof paper, like plastic wrap and leave to rest in fridge several hours before using. Will keep in fridge 3-4 days and for several days in freezer.
Roll out dough 1/8 inch thick on a lightly floured surface, fit it into a 11x8 inch rectangular or 10-11 inch round tart pan with removable fluted rim.
Bake in a 350 degree oven for 20-25 minutes, or follow the baking instruction for your lemon tart.
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Submitted 6/13/05.
Source: on line
Submitted By: Sonja B
barnett@arn.net
Pate Brise