Mock Puff Pastry for Tarts

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

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

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  1. Pingback: Fer de Lance Recipe Index | A Wolfe In The Kitchen

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