Baked Tart Shells

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Preparation info

  • 8

    tart shells
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted all-purpose flour
  • cup sifted confectioners’ sugar
  • teaspoon salt
  • 1 teaspoon grated lemon rind
  • ½ cup butter
  • 3 tablespoons milk


  1. Preheat oven to moderate (350°F.).

  2. Sift together into a mixing bowl the flour, sugar and salt. Add lemon rind and butter and cut in with a pastry blender until the mixture resembles coarse meal. Add the milk. Mix lightly to form a dough.

  3. Divide dough into eight equal parts. Roll out each piece into a very thin circle, about one-sixteenth inch thick. Fit the pastry into eight tart pans, measuring three and one-half inches across the top and two inches across the bottom. Prick the pastry at intervals with a fork to prevent it from blistering.

  4. Bake for fifteen to twenty minutes. Remove from pans when thoroughly cooled.

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