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Month: February 2019

Tart Shell

Tart Shell

 

Make this with Calivirgin Blood Orange Olive Oil or Calivirgin Lusty Lemon Olive Oil

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Tart Shell
This tart shell can be made using any of the fine Calivirgin Olive Oils, for versatility.
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Course Dessert
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
8 servings
Ingredients
  • 1 1/4 cups pastry flour
  • 2 teaspoons white sugar
  • 1/2 teaspoon salt
  • 1/4 cup Calivirgin Blood Orange Olive Oil
  • 1/4 cup unsalted butter cubed and frozen
  • 1/4 cup water
Course Dessert
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
8 servings
Ingredients
  • 1 1/4 cups pastry flour
  • 2 teaspoons white sugar
  • 1/2 teaspoon salt
  • 1/4 cup Calivirgin Blood Orange Olive Oil
  • 1/4 cup unsalted butter cubed and frozen
  • 1/4 cup water
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Rating: 0
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Rate this recipe!
Instructions
  1. Whisk the flour, sugar and salt together and place in a food processor. Add the ice cold butter and pulse 3 or 4 times. Add the Calivirgin Blood Orange Olive Oil and pulse 3 times. Add the ice water and pulse 3 times.
  2. Dough will be very crumbly. Pour onto plastic wrap and gather together into a ball, flatten out to about 1 inch and refrigerate for at least 30 minutes. Prepare a tart pan by putting parchment paper on the bottom.
  3. On a lightly floured surface, roll tart dough to be approximately 2 inches larger than the tart pan. Place the dough on top and gently press into the pan. Excess can be folded into the pan to have firmer sides to the tart crust. Chill for about 30 minutes.
  4. Preheat oven to 375° Place filling in the tart. While waiting for the oven to come to temperature, place tart filling of your choice in the freezer or refrigerator (usually not for more than 10 minutes) and bake at 375° for 30 minutes. Cool and serve.
Recipe Notes

Recipe by Carole