Anya von Bremzen

Rosemary-Scented Tart Shell

Pasta Quebrada con Romero

Preparation info
  • Makes

    one

    9 inch tart shell
    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

The lovely hint of rosemary in this pastry is a marvelous complement to the apple filling on the previous page, as well as the Saffron Pastry Cream below. Think of it, too, for fruit tarts—especially pear, plum, and peach.

Ingredients

  • 1¼ cups all-purpose flour
  • ½ cup confectioners’ sugar
  • 1 teaspoon</

Method

  1. Place the flour, confectioners’ sugar, and rosemary in a food processor and pulse 6 or 7 times to crush the rosemary just a bit. Add the butter and pulse until the mixture resembles coarse meal.
  2. Transfer the dough to a bowl, sprinkle on 4 tablespoons ice water, and stir until it is evenly distributed. Pinch a piece of dough between your fingers. If it doesn’t h