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Tart Shells

(see also Cranberry Cheese Tarts)

1-1/2 cups sifted all-purpose flour
1/3 cup icing sugar
1/4 tsp. salt
1 tsp. grated lemon rind
1/2 cup butter
3 tablespoon milk

Preheat oven to 375 deg. F. Sift then measure flour; resift with icing sugar and salt. Stir in lemon rind. Cut in butter until mixture resembles coarse meal. Add milk; mix lightly with fork to form soft dough. Divide dough into eight equal portions. Roll each portion thinly and fit into eight 3-1/2 inch tart pans. Prick thoroughly with fork to prevent blistering during baking. Bake for 15 to 20 minutes or until light brown and crisp. Cool. Use for Cranberry-Cheese Tarts.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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