PIE & TART CRUST – IN MASON JAR LIDS

It doesn’t have to be the holidays to love pies or tarts. You don’t have to be waist conscience or health conscience to appreciate the size of these lovely little 3-Bite tarts and pies.

Using a Mason Jar Lid in place of a large pie pan, or expensive tart shells, offers size and portion control, as well as the chance to make a variety of fillings for both desserts or savory tarts, not to mention the cost. These lids can be purchased for just under six dollars for a dozen!

Here is one of my favorite basic crust recipes for dessert tarts.

Makes 12 tart shells

  • Butter – 1 cold stick, cut up
  • Flour – 1 1/2 cups
  • Nuts – 1/2 cup, crushed
  • Sugar – 1/4 cup
  • Salt – 1/2 teaspoon
  • Eggs – 1
  • Cold water – 2 – 4 tablespoons, enough to form a dough ball
  • Milk or Cream – 2 tablespoons, to brush on top crust

With a fork, or in a processor, break butter into flour until mixture becomes crumbs. Add nuts, sugar salt and mix. Whisk in the egg and 1 tablespoon of water at a time until the dough comes together. Dough should not be sticky nor dry. Balance water and flour to achieve this.

Roll out dough on a floured surface until the dough is large enough to press out 12 rounds to fit into the lids. Make certain to invert the removable lid so the name is facing up and rubber edge is down. Press, crimp and fill or store away in the fridge or freezer until ready to use.

For Savory Crust – simply omit the sugar and nuts, and replace with an extra 1/2 cup of flour. Add a pinch of herbs, if you really want to step it up a bit.

What a brilliant idea!

 

 

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