Tart Dough and Prebaking
- 3 cups flour
- 3/4 teaspoon salt
- 12 tablespoons cold butter cut into tablespoon pieces
- 6 tablespoons chilled shortening cut into tablespoon pieces
- 10 to 12 tablespoons cold water
- 1 egg, lightly beaten
- 1/2 cup grated Gruyere or Swiss cheese
- In a food processor combine the flour with the salt.
- Process the butter and shortening until they are cut into tiny pieces.
- Add 8 tablespoons of the water and process until it comes into a ball.
- If it is dry, add water by tablespoonfuls.
- Turn the dough onto a board and press it into a round slab about 1-inch thick.
- If it is not too hot, roll the dough out immediately.
- (easier to handle) But if the fat is oozing out, then refrigerate for 2 hours at least or overnight to relax the dough.
- Gently flour your board and rolling pin.
- Roll dough out from the center until it forms a circle about 1/2-inch thick; turn over and roll until a little thicker than 1/8th-inch thick and 14-inches in diameter.
- Roll the dough over a lightly buttered 12inch false bottomed tart shell.
- Press the dough into the pan and trim the edges pressing up a border 1/2-inch wide.
- Fold that border back into the pan (it should not overlap the bottom) and press it back into the sides of the tart shell so that you are building up a double thickness of shell wall.
- Roll the rolling pin over the top to trim off excess pastry and refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Set the pan on a baking sheet.
- Line the dough with foil or parchment and fill it with dried beans.
- Bake for 10 minutes.
- Remove beans and bake 10 minutes longer.
- Paint the bottom of the shell with egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to really seal the bottom.
- Remove from oven and cool tart shell on a rack for 30 minutes before filling and finishing baking.
flour, salt, cold butter, chilled shortening, cold water, egg, gruyere
Taken from www.foodnetwork.com/recipes/tart-dough-and-prebaking-recipe.html (may not work)