|3 cups sifted all-purpose ﬂour||2 eggs, slightly beaten|
|1/4 tsp salt||2/3 cup milk|
|approximately 3 Tbs shortening||1/4 cup butter|
1. Sift together the ﬂour and salt. Add the shortening and rub or chop it thoroughly into the flour.
2. Mix the eggs and milk. Add to the dry mixture and mix well, adding a little more milk if necessary to make a fairly stiff dough.
3. On a floured pastry cloth, roll the dough into a thin sheet. Cut the butter into small pieces and arrange over the center third of the pastry. Fold unbuttered portions of the pastry over the butter. Press around the edges to seal and pat the edges with a rolling pin. Fold the pastry once more, as before, into thirds. Pat the edges and then pat the entire surface and roll into a thin sheet. Fold into thirds once again and chill.
4. Divide the dough in half and roll each half into a strip about one-sixth inchthick. Cut into three squares and line 3 four inch-tart shells. To do this, fit the pastry loosely into the pans, pressing it firmly around the sides. Trim the edge, ﬂute with the finger and prick the sides and bottom of the pastry well with a fork. Place the tarts on a baking sheet and bake on the bottom shelf of a preheated hot oven (450°F) until brown, about ﬁfteen minutes. Remove from oven and ﬁll with tomatoes.
New York Times Cookbook