Tart Shell
This tart shell can be made using any of the fine Calivirgin Olive Oils, for versatility.
Servings Prep Time
8servings 10-15minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
8servings 10-15minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
  • 1 1/4 cups pastry flour
  • 2teaspoons white sugar
  • 1/2teaspoon salt
  • 1/4cup Calivirgin Blood Orange Olive Oil
  • 1/4 cup unsalted buttercubed and frozen
  • 1/4cup water
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