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Plain
Short Pastry
Combine the flour and salt. Work the butter into the flour until the mixture is crumbly. Mixing the dough lightly, add the lemon juice and then add the water gradually until the dough gathers together. Flatten the dough, sprinkle with a little flour, wrap in plastic and allow to rest in the refrigerator for 1 hour before rolling out. Makes about 1 lb. of dough (two 8" or 9" shells). To roll out dough: On a lightly floured surface, roll the dough out into a circle slightly larger than the pie or tart pan. Roll the pastry around the rolling pin and unroll the pastry into the pan. With the knuckles of your fingers, gently ease the pastry into the pan, allowing for shrinkage. If this is for a tart, roll the pin over the edges of the tin to cut off excess pastry, or if this is pastry for a pie, trim the edge with a paring knife and decorate the rim of the pastry by gently pressing it with the tines of a fork. Chill 30 minutes before filling and baking. To pre-bake the pie or tart shell: Roll out the dough and fit it into the pan as described above. Prick the bottom of the pastry lightly with a fork and line it with parchment paper. Fill to the brim with pie weights. (You may use rice or beans but best results come from ceramic "pie weights.") Bake in preheated 375° oven about 10-20 minutes. Remove from the oven, take out the weights and parchment and return to the oven for an additional 5 minutes until barely golden brown. Transfer to a rack and cool. The pastry shell will remain crisp for up to 1 day left uncovered on the rack. To make the tart: Spread the cooled pastry cream over the cooled pre-baked pastry shell. Arrange the fruit in an attractive pattern over the pastry cream. Brush the melted jelly lightly over the fruit. |
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