|Recipe Name:||Hors D'oeuvres Tartlet Shells||Submitted by:||Administrator|
|Number of Servings:||40|
Martha Stewart Hors d'
2 Cup(s) Flour
1 Pinch(s) Salt
3/4 Cup(s) Cold, unsalted butter
1/3 Cup(s) ICE Water
Combine flour and salt in food processor. Cut butter into small
piecesand add to flour. Process quickly until resembles coarse meal.
Add waterby droplets, just mixing until dough holds together when
pressed withfingers---NOT wet or stickey. Remove dough and press into a
flat round,wrap in plastic and chill for 30 minutes. To form tartlets,
you'll needtwice as many pans as the quantity of shells you want to
make. Lightlybutter or pam the insides of half the pans. Roll out half
the pastry onfloured board into a round about 1/8" thick. Continually
move pastryaround board, burning over once or twice to prevent
sticking. Puttartlet pans on pastry and, with a sharp knife, cut pastry
into piecesslightly larger than pans. Place pastry in prepared pans,
pressingfirmly, and cut off the excess pastry with thumb. Press an
unbutteredpan into each pastry-lined pan to act as a weight during
baking. Placeshells on baking sheet and chill 30 minutes. Preheat oven
to 375. Tobake, set another baking sheet on top of tartlets. Bake for
10 minutes,until edges begin to have color. Remove top baking sheet and
liner pansand continue to bake until shells are lightly golden---5-7
more minutes.Remove shells from pans and cool on racks. Shells can be
cooled fullythen cushioned with wax paper, stacked and stored in an
airtightcontainer up to three days. Also they can be frozen. Place
unthawedshells in a 350 degree oven---don't allow to brown further.
Formatted byTheresa Grant, HWWK11B, From Martha Stewart Hors d'oeuvres.
Posted toMM-Recipes Digest V4 #028 by John Merkel <firstname.lastname@example.org>
on Jan 26,