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Sweet French Pastry Crust
Classic French pastry crust recipe for making buttery delicious tart shells
1large crust (3 – 5 dozen mini crusts)
1large crust (3 – 5 dozen mini crusts)
  1. In separate bowl combine flour and salt
  2. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy
  3. Gradually add the beaten egg, beating just until incorporated
  4. Add the flour mixture all at once and mix just until it forms a ball.
  5. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
  6. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 Р9 inch (20 Р23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes. Or for mini tartlets form dough into molds and chill in the freezer for 10 minutes
  7. Meanwhile, preheat oven to 400 degrees and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days. For mini tartlets Рbake at 400 degrees for 8 to 10 minutes until slightly golden brown.