Rustic Tart Shell

Ingredients

500 gm flour

250 gm butter

4-6 Tbsp of iced water as needed

Fruit mixture

Helpful Tools

Large bowl

Pastry blender/cutter or Standing mixer fitted with paddle blade can be used to form dough if available

Spatula

Rolling pin

Baking sheet

Directions

Place flour into large mixing bowl. Cut butter into pieces and add to flour. Continue to blend butter into the flour until resembles fine pebbles of uniform size. Add iced water one tablespoon at a time to flour mixture and gently combine with spatula after each addition. After four to six tablespoons of water, the dough should start to just stick together; it should be a tad drier versus wetter. Press dough to form a disc. Allow dough to rest covered for 15 minutes. On a flat surface with a sprinkle of flour as needed, roll out the dough disc into two to three centimeter evenly thick sheet. Place sheet onto large baking sheet, ideally with a lip to insure that it contains any cook-over. Fill with fruit mixture. Turn edges of dough onto fruit. Bake 375ºF (190ºC) until golden brown, about 30 minutes.

Rustic tart shell with apricot fruit mixture

Ingredients

500 gm flour

250 gm butter

4-6 Tbsp of iced water as needed

Fruit mixture

Helpful Tools

Large bowl

Pastry blender/cutter or Standing mixer fitted with paddle blade can be used to form dough if available

Spatula

Rolling pin

Baking sheet

Directions

Place flour into large mixing bowl. Cut butter into pieces and add to flour. Continue to blend butter into the flour until resembles fine pebbles of uniform size. Add iced water one tablespoon at a time to flour mixture and gently combine with spatula after each addition. After four to six tablespoons of water, the dough should start to just stick together; it should be a tad drier versus wetter. Press dough to form a disc. Allow dough to rest covered for 15 minutes. On a flat surface with a sprinkle of flour as needed, roll out the dough disc into two to three centimeter evenly thick sheet. Place sheet onto large baking sheet, ideally with a lip to insure that it contains any cook-over. Fill with fruit mixture. Turn edges of dough onto fruit. Bake 375ºF (190ºC) until golden brown, about 30 minutes.

Rustic tart shell with apricot fruit mixture