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
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