When I first saw this recipe, and it mentioned making tarts I decided to use the tins I got for my wedding 15 years ago, and have never used, and I am glad I did. It took some hunting to find them, and I was actually afraid, that in a fit of decluttering, I had gotten rid of them, but they were finally located. It is good they take up so little space because I really enjoyed making these tarts and want to get more tart tins. One thing I learned was, that for pie, I like a thick crust, but for small tarts, a thinner crust is better. That said, this crust was yummy and flaky. The only issue I had with it was that it was very salty. However, I think that is more a problem with the age of the recipe than a problem with the recipe, I assume recipes were just saltier then. For me, in the future, I will half the salt in the recipe to 1 t NOT 2 t, which I did below.
As an FYI, I filled the tarts with Hershey chocolate and Hershey's white chocolate pudding and whipped cream and toasted almonds. They were delicious!
Pie Crust
2 C flour
1 t salt
2 T vinegar
1 C shortening
1/3 C milk
Mix flour, salt, and shortening together. Add milk and vinegar, shape into a ball. Roll into desired shapes. Bake at 450 degrees for about 7- 10 minutes for small tart shells. "Makes a flaky, delectable crust"
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