Pastry Tart

      • Ingredients:
        • 2 cups Arrowhead Mills Organic Pastry Flour
        • 1 tsp. salt
        • 1/3 cup sugar
        • 1/3 cup butter, cut into small cubes
        • 1/3 cup solid vegetable shortening
        • 4 – 5 tbl. 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, one tablespoon at a time, adding just enough to pull dough together and form in to a ball. Divide dough into two discs, wrap in plastic wrap and refrigerate for 30 minutes.
        3. With a rolling pin, roll each disc into a 12’ 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 350F 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.