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Pate Brisee

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CATEGORY CUISINE TAG YIELD
Appetizers 5 Servings

INGREDIENTS

1 1/2 c Flour
1/2 ts Salt
pn Sugar
5 1/2 tb Butter, -chilled
3 tb Shortning, -chilled ice water
=The Silver Palate Cookbook=

INSTRUCTIONS

Sift the flour, sugar and salt together into a bowl; add butter and
shortning and cut them into the dry ingredients with a pastry blender or 2
knives until the mixture is like course meal.
Sprinkle on and blend in enough ice water to make a workable dough,
mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand,
smear the dough away from you, about 1/4 cup at a time. Scrape up the
smeared dough into a ball, wrap and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times
with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired
thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without
stretching, pat into place, trim off excess, and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat over to 400°F.
Remove chilled dough from refrigerator and prick the bottom and sides
well with a fork. Line the pan with foil or wax paper; fill with beans,
rice, or pastry weights to weight the crust. Bake for 10 minutes, until
dough is just beginning to color.
Remove from oven, remove weights and lining, and cool slightly. You now
have a partially baked shell which can be filled and rebaked for a quiche
or a tart.
For fully baked shell, for fresh fruit tart, for example, remove weights
and lining from shell after 10 minutes and continue to bake until it is
golden brown and crisply flaky, about 25 minutes total. Cool completely
before filling.  [One 11-inch shell or 5-6 small tart shells]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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