Perfect Pastry (for Summer Vegetable Tart)
Number of Servings:
2 tarts (about 6 servings)This recipe is for the Summer Vegetable Tart dish featured in Farm Market Feast in Taste magazine Summer 2010 issue. It can be adapted for other tart recipes.
INGREDIENTS
3
cup (750 ml)
all-purpose flour
1
tsp (10 ml)
salt
1/2
cup (130 ml)
each cold unsalted butter and cold lard, cubed
1
egg
2
tsp (10 ml)
vinegar
1
ice water
DIRECTIONS
- Combine flour and salt in a food processor and whirl to blend. Pulse in butter and lard until it becomes coarse meal with a few large pieces.
- Beat egg with vinegar in a measuring cup and add enough ice water to measure ⅔ cup (150 ml).
- Open food processor and pour egg evenly over top. Pulse just until dough begins to clump together. Do not over process.
- Transfer to a work surface and gently gather pastry together and shape into 2- 6-in (15 cm) discs. Tightly wrap in plastic and refrigerate until firm, about 30 minutes.
- Preheat oven to 375 F (190 C).
- Roll out each disc on a lightly floured surface into a rectangle large enough with an overlap to fit a 10-in x 8-in (35 cm x 20 cm) tart pan with a removable bottom.
- Transfer one pastry rectangle to each of 2 pans and trim the edges. Line with parchment paper or foil and fill with dried beans or pie weights.
- Bake in bottom third of oven for 20 minutes or until edges start to turn golden.
- Remove and cool on a rack. Remove beans and paper or foil.
