Sweet Pastry Crust
 
1-1/2 cup  all-purpose flour
1/4 cup  granulated sugar
1/4 tsp  salt
1/2 cup  plus 1 tablespoon unsalted butter
1   egg, lightly beaten
 
sift flour and salt together and set aside. place the butter in mixing 
bowl and beat until softened. add sugar and beat until light and fluffy. 
gradually add the beaten egg, beating just until incorporated. don't 
overmix or butter will separate and lighten in color. add flour mixture 
all at once and mix just until it forms a ball. don't overwork or pastry 
will be tough when baked. dough will be sticky. flatten dough into disk, 
cover with plastic wrap, and refrigerate for 20 minutes or until firm. 
roll out dough on a lightly floured surface, turning dough, to prevent it 
from sticking and to keep its round shape. do not turn dough over. the 
dough should be about an inch larger than tart pan. 
 
carefully roll dough around rolling pin. unroll onto tart pan. never pull 
or stretch dough as it will shrink away from pan. lightly press dough into 
bottom and sides of pan. roll your rolling pin over top of pan to get rid 
of excess dough. prick bottom of dough. place in refrigerate for 20 
minutes to chill. if baking unfilled, line tart pan with parchment paper 
or aluminum foil. fill tart pan with pie weights or beans, making sure the 
weights are to the top of the pan and evenly distributed over the entire 
surface. bake crust in a 400*f (205*c) oven for 20 to 25 minutes until 
crust is lightly browned. remove weights and cool crust on wire rack 
before filling. 
 
makes one 9 to 9 1/2-inch tart pastry. 
 
-- 
(ID: 12028) Mirror: rec.food.recipes: Sun, Jun 29, 2003


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