Light, tender, and buttery tart pastry perfect for mini quiches, these crisp, golden shells provide the ideal base for both savory and sweet fillings, making each bite irresistibly flaky.
Recipe Information
Yield:
24 mini pastry shells
Ingredients
2 cups all-purpose flour
¼ teaspoon salt
¾ cup butter (1½ sticks), cubed
3 to 4 tablespoons ice water
Directions
- In a medium mixing bowl combine flour and salt. Using a pastry blender, cut butter into flour until the mixture resembles coarse meal.
- Add 1 tablespoon ice water and stir into flour mixture; repeat adding 1 tablespoon ice water at a time, up to 4 tablespoons, until dough holds together but is not wet or sticky. Be careful not to overmix the dough. On plastic wrap, divide dough into two equal pieces and flatten each piece into a disk shape; wrap and chill at least one hour before using.
- Rolling from center outward to get uniform thickness, roll one disk on a lightly floured surface to slightly less than 1⁄8-inch thickness. To prevent pastry from sticking to work surface, lift and turn pastry a quarter turn as you roll.
- Cut the pastry with a 2¾-inch round cutter to yield 12 circles per pastry disk. Press circles into nonstick mini quiche pan; pull away excess dough with your thumb. Repeat process with the second pastry disk.
