Pastry Tart

      • Ingredients:
        • 2 Cups Arrowhead Mills Organic Pastry Flour
        • 1 teaspoon salt
        • ¹⁄³ Cup sugar
        • ¹⁄³ Cup butter, cut into small cubes
        • ¹⁄³ Cup solid vegetable shortening
        • 4 – 5 Tablespoons chilled water
      • Directions:
        1. Combine the flour, sugar, and salt in a large bowl. Add butter and shortening and using a pastry blender gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles.
        2. Add cold water to mixture, 1 tablespoon at a time, adding just enough to pull dough together and form in to a ball. Divide dough into 2 discs, wrap in plastic wrap and refrigerate for 30 minutes.
        3. With a rolling pin, roll each disc into a 12-inch circle, fit into fluted tart pan and roll pin over top to trim edges. Place rolled shells in refrigerator for 30 minutes. Blind bake tart shells in 350°F degree oven for 20 minutes. Remove pie weights, bake shells until golden brown, 15 – 20 minutes. Fill tart shell with pastry cream or lemon curd, top with fruits.