Piecrust Dough for Tartlets
This dough is useful for making mini-tartlets for hors d'oeuvres.
- Yield: Makes enough for 50 tartlets
Source: Martha Stewart Weddings, Summer 2003
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons solid vegetable shortening
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- 6 tablespoons ice water
In food processor, pulse flour, sugar, salt, vegetable shortening, and butter until mixture resembles coarse meal, 8 to 10 seconds. Add ice water gradually; pulse until dough just comes together.
Divide dough in half; flatten into disks. Wrap in plastic. Chill 1 hour or overnight.