Ingredients

The following ingredients have 24 Servings
  • 1 3/4 cups (8.75 ounces, 250 grams) all-purpose flour ((See Note 1))
  • 3/4 cup plus 2 Tablespoons (3.5 ounces, 100 grams) confectioner’s sugar
  • 7 Tablespoons (3.5 ounces, 100 grams) cold unsalted butter, (cut into ¼-inch pieces.)
  • 1 large egg
  • 1 teaspoon heavy cream ((only if necessary))

Instruction

  • Preheat oven to 350° F.
  • Pulse process flour and confectioner’s sugar in food processor fitted with steel blade until combined, 5 to 6 pulses. Add butter; pulse process until mixture resembles coarse cornmeal, 8 to 10 pulses. Add egg; pulse process 5 to 6 times. Mixture will be crumbly. If necessary, add 1 teaspoon cream; pulse process 2 to 3 more times.
  • Dump onto piece of parchment paper or other surface. Knead just until dough comes together. (See Note 2).
  • Pinch off 1 ounce pieces, about the size of a golf ball. Roll into a ball, and flatten onto a surface dusted with confectioners' sugar. Cover with piece of parchment paper, and roll 1/8-inch thick. Cut with a 3 1/2-inch round cutter. Gently press into mold; cut away excess dough. Generously prick all over with a fork. (See Note 3)
  • Freeze for 20 minutes. (See Note 4)
  • Bake in preheated oven for 20 to 25 minutes, or until golden brown. Allow to cool completely. Yield: 24 mini tart shells.