*  Exported from  MasterCook II  *
 
                                 TART DOUGH
 
 Recipe By     : COOKING LIVE SHOW #CL8785
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         egg
    1 1/2  tablespoons   heavy whipping cream
    2      cups          all-purpose flour
    1 1/2  tablespoons   granulated sugar
                         Pinch of salt
   12      tablespoons   (1 1/2 sticks) cold unsalted butter
 
 
 In a small bowl, mix together the egg and cream. Set aside.
 
 In the bowl of an electric mixer, combine the flour, sugar, salt, and
 butter. Using the paddle attachment on low speed, mix in the butter 
 until
 is the size of small peas. With the mixer on low speed, add the egg
 mixture. Mix the dough just until it is no longer dry-looking. It 
 will
 still be loose and crumbly at this point.
 
 Place the dough on the work surface. With your hands, combine and 
 form the
 dough into a single ball. Wrap the dough in plastic wrap and 
 refrigerate
 until firm but still malleable.
 
 Rolling and forming the shells:
 
 On a lightly floured work surface roll the dough out to 1/8-inch 
 thick.
 
 Yield: 6 4-inch tartlets
 
 When lining tart, be sure to press the dough carefully around the 
 bottom
 edges of the pans.
 
 Prebaking shells:
 
 To prebake a frozen or chilled shell line it with parchment paper. 
 Fill the
 shell with uncooked rice, beans, or pie weights. (This helps the 
 shell
 retain its shape.) Bake the shell in a preheated 350 degree oven 
 until the
 edges are golden brown, about 10 minutes. Remove the parchment paper 
 and
 the rice, beans, or weights and continue to bake the shell until it 
 is
 golden brown all over.
 
 Unbaked shells can be stored for a day in the refrigerator or for 
 several
 weeks in the freezer. Once a shell is baked, it should be eaten that 
 day
 for maximum freshness and flakiness of the crust
 
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