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Show Dress it up with Tart Shells Whether you're planning the main dish or dessert, these little tart she!'.?; are so versatile they step right into the picture. Fill them w.ca :c:u--:n chicken or fish, or creamed vegetables topped with a little grateu n;; i and put under the broiler a minute until the cheese is melted, li s a grand way to use leftovers. For dessert, try custard or vanilla pudding with fruit on top, or fresh, frozen or canned fruits, garnished with a little creamed cheese. You can make these flaky tarts the day before, they'll keep fresh and crisp in a tightly covered tin box. Clip the recipe and enjoy this grand combination of creamed food and crispy, delicate pastry. - . - .........u.nww.iMtfa.wwwwa Flaky Tart Shells Mix 2M cups sifted ALL-PURPOSE FL0UE and 1 teaspoon SALT. Measure out cup SPRY and divide into two equal parts. Step 1 for Tenderness cut in first half of Spry until as fine as meal. Step 2 for Flakiness cut in remaining Spry untU particles are size of large peas. . . . , , Add 6 tablespoons cold WATER (no more, no less) .mixing thoroughly into a dough. . . Roll dough inch thick and prick with fork. Cut m S-m A rounds and fit snugly over outside of muffin pans, pinching into about 7 pleats. Bake in very hot oven (450F.) 10-15 minutes. Makes 12 tart shells. Use these flaky little tarts for holding creamed vegetables, chicken, fish, fruit, or berries. |