Dough for Tarts
adapted from Fields of Greens and/or Everyday Greens
1 ½ c flour
¾ t salt
4T cold vegan butter
4-5 T ice cold water
Sift the flour and the salt together. In a food processor, by hand or in a mixer, cut the butter into the flour until the butter is pea sized. Add the water starting with 4 tablespoons. Mix or knead. You want the dough to not come together all the way (like into a mass), but when you grab a handful and squeeze it stays together well and there are no crumblies. If you need to add more water, add it one tablespoon at a time.
Wrap and refrigerate for 30 minutes before rolling it out.
Flour your board and roll the dough to about ¼ inch thickness. Cut the dough into pieces that you need to fit into a tart shell or a muffin tin or into a hand-held pie shape. Saucers as templates are handy to use.
I used a teacup saucer to cut discs that fir into my tart mold.
This will make 7 to 8 3-inch tarts.
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