*  Exported from  MasterCook II  *
                             TART DOUGH AND PREBAKING
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3  cups          flour
      3/4  teaspoon      salt
       12  tablespoons   cold butter cut into tablespoon pieces
        6  tablespoons   chilled shortening cut into tablespoon pieces
       12  tablespoons   cold water
        1                egg, -- lightly beaten
      1/2  cup           grated Gruyere or Swiss cheese
 In a food processor combine the flour with the salt. Process the butter and
 shortening until they are cut into tiny pieces. Add 8 tablespoons of the
 water and process until it comes into a ball. If it is dry, add water by
 Turn the dough onto a board and press it into a round slab about 1-inch
 thick. If it is not too hot, roll the dough out immediately. (easier to
 handle) But if the fat is oozing out, then refrigerate for 2 hours at least
 or overnight to relax the dough.
 Gently flour your board and rolling pin. Roll dough out from the center
 until it forms a circle about 1/2-inch thick; turn over and roll until a
 little thicker than 1/8th-inch thick and 14-inches in diameter.
 Roll the dough over a lightly buttered 12inch false bottomed tart shell.
 Press the dough into the pan and trim the edges pressing up a border
 1/2-inch wide. Fold that border back into the pan (it should not overlap
 the bottom) and press it back into the sides of the tart shell so that you
 are building up a double thickness of shell wall. Roll the rolling pin over
 the top to trim off excess pastry and refrigerate for 30 minutes.
 Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough
 with foil or parchment and fill it with dried beans. Bake for 10 minutes.
 Remove beans and bake 10 minutes longer. Paint the bottom of the shell with
 egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to
 really seal the bottom. Remove from oven and cool tart shell on a rack for
 30 minutes before filling and finishing baking.
 Yield: enough for two 8inch tart shells or one 12inch tart
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