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French Tart Pastry

French Tart Pastry created by Bonnie G 2

Maida Heatter

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
  • Process on/off for 10 seconds (ten 1 second pulses) until the mixture resembles coarse meal.
  • Add the egg and water to a small bowl; beat to mix.
  • Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together.
  • Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds) until the mixture is smooth and holds together; press the mixture together to form a ball.
  • Smooth the sides and flour it lightly.
  • *Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
  • Roll out and fit into tart pan.
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  1. Bonnie G 2
    Thank you so much for posting this recipe, it turned out perfect - I've have so much trouble making any kind of pastry dough and this one was not only pretty, but easy and came out flaky and just what I've been looking for.
    Reply
  2. Bonnie G 2
    French Tart Pastry Created by Bonnie G 2
    Reply
  3. ratherbeswimmin
    Maida Heatter
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