Tart Crust
Yield:crust for a 10"/26cm tart
Ingredients: |
200g |
all-purpose flour |
30g |
sugar |
1/2t |
salt |
1T |
gram flour |
120g |
margarine |
40ml |
ice water |
- Whisk the dry ingredients together, then rub the margarine in. Mix the water in, flatten the dough into a disk, wrap in plastic, and chill.
- To blind bake: roll out to fit tart pan, line pan with dough, cover with tin foil and pie wights, and bake at 375F for 17 minutes. Take foil off, bake for 3 more minutes longer, or till golden. Cool.
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