Beginner Friendly Butter Tart Pastry

This is my go to recipe for a tender, flaky and buttery crust.

Makes 18-24 tart shells depending on size.

Ingredients:

5 1/2 cups all purpose flour

1 1/2 tsp. salt

1 pkg. (545 g....) unsalted butter (cold)

1 tbsp. white vinegar

1 egg (beaten)

1 cup ice cold water

Directions:

1. In a large bowl, whisk the flour and salt together.

2. Cut butter into 2 inch cubes and add to the flour mixture. There are 3 ways you can mix the dough using the following:

   1. a food processor

   2. a pastry cutter or 2 knives

   3. your hands

3. In a glass measuring cup, beat the egg with the vinegar. Add the ice cold water to make 1 cup.

4. Gradually add the liquid mixture to the dough until it begins to stick together and start forming a ball shape. Do not overwork it. (If you are not ready to make the tart shells, the dough can be frozen for use at at later time.)

5. Sprinkle flour on your work surface.

6. Cut the dough into 6 equal pieces.

7. Roll each section large enough for a 6 inch circle.

8. Using a circular object or cookie cutter, cut out circles in the dough.

9. Sprinkle the muffin tin with flour to avoid sticking.

10. Form tart shells in the muffin tin by pinching the sides and pressing on the bottom using a tart tamper or your finger tips.

Note: For my dough, I only use butter (ideally grass fed) and never substitute with shortening or any product made with vegetable or canola oil because these types of oils are highly inflammatory for the body. For more information about the dangers of vegetable oil, please watch this video: https://youtu.be/bw-kLy2bZ5Y