If you think pie is the only way to finish a memorable
meal, wait until you taste this French tart crust. Fill it
with fruit or custard. The crust will be the star of this
For best results, butter, shortening
and water must be
1/2 cup cold unsalted butter
1 1/3 cups unbleached flour
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
1 to 2 tablespoon ice water
 Cut butter into 48 small chunks. Refrigerate
for a least
 Put flour and salt in pan. Press SELECT for Mixing.
Press START. Mix briefly, then add butter and mix for 7
Dough should be coarse and crumbly.
 Add 1 tablespoon
ice water. If necessary,
add up to 3
ice water, I teaspoon
at a time,
until dough begins to hold together.
CLEAR/STOP. Do not overmix.
 Wrap ball of dough in waxed paper. Refrigerate
least 1 hour before roiling out. Yield: 1 10-inch tart
 P_te Sucr_e Variation:
Reduce salt to )/8 teaspoon
add 1 tablespoon
pastry is the fancy name for cream puffs and
eclairs. Our version is suited to sweet or savory treatments.
How about custard-filled
eclairs, cream puffs oozing with
whipped cream or a choux puff with chicken h la king?
Place in bowls near Bread
Machine. All ingredients
should be at room temperature.
1/3 cup unsalted butter
1 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon salt
3 large eggs, broken into individual bowls
Press SELECT for Mixing.
Place butter and water in a small saucepan
to a full, rolling boil. Quickly pour water/butter
pan. Press START and immediately
dump flour, all at
once, into bowl. Add salt. Dough should form a ball.
Mix for 2 minutes.
Add one egg. Mix for 1 minute.
Add second egg. Mix
for 1 minute.
Add third egg. Mix for I minute.
Drop dough by '/4 cup measures
onto greased baking
sheets, into round shapes for puffs or oblong shapes
for eclairs, four to six per sheet.
Bake in 400°F preheated
oven for 20 minutes,
puffed. Reduce oven to 350°F, and bake for 25 minutes
or until golden brown. Remove from oven and baking
sheets. Either slice tops off of puffs or prick them with
a fork to release any steam.