Pastry Shell For 11" Fruit Or Quiche Tarts

1. 1

   Place flour, sugar, and salt in food processor bowl. Add butter slices. Process, using rapid on/off pulces until mixture resembles small particles.

2. 2

   Add 1 Tablespoon of water; process a couple seconds more. Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass. Add a few more drops of water if necessary.

3. 3

   Roll dough out onto a generously floured work surface until it is about 1/8 inch thick. Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom. Trim off remaining overhang. The quiche/tart is now ready to be filled and baked.

* Per serving · 4 servings · Values may vary.

No additional tips available.