INGREDIENTS

INSTRUCTIONS

Combine flour, salt, and butter in a food processor. Process until the
mixture resembles coarse meal, about 8 seconds. Add ice water in a
steady stream through feed tube with the machine running, just until
dough holds together.  Turn out half of the dough onto a large piece of
plastic wrap. Press  the dough into a disk with your hands, and wrap in
plastic; repeat  with second half. Chill in the refrigerator for 1
hour.  Heat oven to 375 degrees.  On a lightly floured surface, roll
out a disk to a 1/8-inch thickness.  Press pastry into bottom and sides
of a 9-inch fluted tart pan (with a  removable bottom). Run a rolling
pin across top to trim. (Scraps can  be wrapped in plastic and frozen
for later use.) Carefully line  pastry with aluminum foil, and weight
with beans, rice, or pastry  weights.  Bake for 10 to 15 minutes. When
pastry begins to color around the  edges, remove weights and foil, and
continue to bake until pastry  turns golden brown, 10 to 12 minutes.
Place pan on a wire rack, and  let cool completely before filling.
Makes 2 nine-inch tart shells.  Source: "Martha Stewart's 1996 Holiday
Special" S(Formatted for MC5):  "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "2 tart shells"  Per serving: 1138
Calories (kcal); 3g Total Fat; (2% calories from  fat); 32g Protein;
238g Carbohydrate; 0mg Cholesterol; 2138mg Sodium  Food Exchanges: 15
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 0 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 2338mg
Potassium: 439.2mg
Carbohydrates: 245.5g
Fiber: 8.4g
Sugar: 7.8g
Protein: 32.4g