Tart Pastry

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Title: Tart Pastry
Categories: Pies
Yield: 8 servings

1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/4 c Shortening
4 tb Milk; 4 to 6

Recipe by: Southern Living
Preparation Time: 0:05
Combine flour, baking powder, and salt; cut in butter and
shortening with pastry blender until mixture resembles
coarse meal. Sprinkle milk evenly over surface; stir with
a fork until dry ingredients are moistened. Shape into a
ball; chill. Roll dough to 1/8-inch thickness on a lightly
floured surface. Fit pastry into an 11- x 7-1/2- x 1-inch
tart pan or into six (4-inch) tart pans. For baked tart
shells, prick bottom of pastry generously with a fork.
Bake at 450 degrees for 12 to 15 minutes or until lightly
browned.
Yield: pastry for one (11- x 7-1/2- x 1-inch) tart or six
(4-inch) tarts.
NOTE: The butter in Tart Pastry gives this recipe extra
strength to stand up on its own, since tarts are served out
of the pans in which they were baked. You can bake this
pastry in one large tart pan, or six small ones. Look for
these shallow pans with removable sides in kitchen
specialty shops. They may be called tart or quiche pans.

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