Paulette Vickery's Recipes

Shaker Tart Shells

breads, pies

1 cup flour
1/2 teaspoon salt
1/3 cup butter, plus
1 tablespoon butter
2 tablespoon cold water

Mix flour and salt. Cut butter into flour until it forms very small balls. Sprinkle in water, a little at a time, while mixing lightly with a fork until flour is moistened. Mix into a ball that cleans the bowl. Do not over work. Roll out on floured board. Cut in circles to cover small tart molds. Pierce with a fork and trim. Cover with extra mold and bake 6-8 minutes, at 475 degrees. Remove cover and brown slightly. Browning takes about 2 minutes. Tarts may be filled with fruits in season, like fresh peaches, strawberries, black, or red raspberries.

Yield: 12 servings



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