Tart Crust

Posted April 22, 2003 11:00 pm

Tart Crust
1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons cold unsalted butter cut into small piecesHeat oven to 350 degrees.In a food processor pulse the flour, confectioners' sugar, cornstarch and salt. Add butter and process to blend for 8-10 seconds. Pulse until mixture resembles coarse meal, about three, one-second bursts. Press firmly with fingers into chosen pan shape. Refrigerate for 30 minutes, and then bake for 20 minutes or until light golden brown. Fill with lemon curd, chocolate or raspberries.Makes one, 9-by-13-inch crust or 24 small muffin cup tart shells.Nutrition values per serving (per small shell, unfilled): 100 calories, 6 g fat, 11 g carbohydrates, trace fiber, 1 g protein, 16 mg cholesterol, 74 mg sodium.

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