↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
view more member recipes
Tart Shell
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hot Crab Dip In A Bread Shell
by sgre52160
1 white bread round loaf 1 pound backfin crabmeat 2 (8 oz) pkg cream cheese, room temperature 3/4 tsp Worcestershire sauce 1 tablespoon Old Bay seasoning 1/2 cup mayonnaise 1/2 cup shredded ched
by sgre52160
1 white bread round loaf 1 pound backfin crabmeat 2 (8 oz) pkg cream cheese, room temperature 3/4 tsp Worcestershire sauce 1 tablespoon Old Bay seasoning 1/2 cup mayonnaise 1/2 cup shredded ched
Cheesy Shell-stuffed Shells
by ICOOK2
24 dried jumbo shell macaroni 8 ounces dried tiny shell macaroni(2 cups) 2 cups Gruyere cheese, shredded (8 ounces) 2 cups shredded sharp cheddar cheese (8 ounces) 3/4 cup half-n-half or light cre
by ICOOK2
24 dried jumbo shell macaroni 8 ounces dried tiny shell macaroni(2 cups) 2 cups Gruyere cheese, shredded (8 ounces) 2 cups shredded sharp cheddar cheese (8 ounces) 3/4 cup half-n-half or light cre
Spinach And Artichoke Dip In A Bread Shell
by sgre52160
2 tbsp olive oil 1 tbsp butter 3 cloves garlic, chopped 1/2 onion, chopped 2 tsp dried thyme 1/2 small red bell pepper, seeded and chopped 2 tbsp flour 1/2 cup dry white wine 1 cup chicken s
by sgre52160
2 tbsp olive oil 1 tbsp butter 3 cloves garlic, chopped 1/2 onion, chopped 2 tsp dried thyme 1/2 small red bell pepper, seeded and chopped 2 tbsp flour 1/2 cup dry white wine 1 cup chicken s
Fresh Shell Bean Soup
by buckyt
1. 3 tablespoons extra-virgin olive oil, plus more for drizzling 2. One 3-ounce slice of pancetta, finely diced (1/2 cup) 3. 5 garlic cloves, smashed 4. 3 medium carrots, diced 5.
by buckyt
1. 3 tablespoons extra-virgin olive oil, plus more for drizzling 2. One 3-ounce slice of pancetta, finely diced (1/2 cup) 3. 5 garlic cloves, smashed 4. 3 medium carrots, diced 5.
view more member recipes
