If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Sunday, October 18, 2015

Sweet tart pastry (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It is dated 1971 and is attributed to "Norfolk". It is a versatile recipe for making tart shells that can be filled with a filling of your choice.

  • 2 cups unsifted flour
  • 3/4 cup margarine [I'd use butter]
  • 2 eggs yolks
  • 1 teaspoon grated lemon rind [lemon zest] (optional)
  • 2 tablespoons sugar
  • 2 tablespoons ice water

  1. Put flour in mixing bowl and make a well in the center
  2. Cut margarine [butter] in thin slices
  3. Place margarine [butter] slices, egg yolks, optional lemon zest and sugar in the well
  4. Work ingredients in well with fingertips until creamy
  5. Gradually blend in flour
  6. Sprinkle with ice water and knead gently with fingertips just until dough holds together
  7. Pull into a ball and flatten slightly to hasten chilling
  8. Wrap in paper or foil and chill for several hours
  9. Cut chilled pastry into 10 to 12 equal pieces
  10. Roll out each piece on a lightly floured surface to 5-inches in diameter and 1/8 inch thick
  11. Fit in 4-inch scalloped tart pans, pressing pastry well into scallops.
  12. Even off edges with thumb
  13. Prick bottoms with fork
  14. Set pans on cookie sheet
  15. Bake in moderate oven (375°F) for 10 to 12 minutes
  16. Cool slightly, then carefully turn out on hand and put on cake rack to cool completely
  17. Just before serving, fill with berries or fruit, pudding, ice cream or a combination of fillings

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