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Here's a tutorial I created back in 2007 on making pastry and a few tips too. This is a simple way to make flaky tarts using baking cups for quick easy clean-up and perfectly shaped tarts.

Step 1: Ingredients

You'll need:

5 1/2 cups flour
2 teaspoons salt
1 lb lard
1 egg
1 tablespoon vinegar
Cold water
Extra flour

Step 2: Flour, Salt & Lard

Combine flour and salt. Cut lard into pieces and add to the flour. My lard was a bit warm and I should have stuck it into the fridge but I didn't.  Use a pastry blender or two knives to blend everything together so it resembles course oatmeal.

Step 3: Egg & Vinegar

Take a "one cup" measuring cup and add one egg and a tablespoon of vinegar.  Mix the two together.

Step 4: Important:

Add enough cold water to fill it to the one cup line.

Step 5: Dough

Add enough of the egg/vinegar/water mixture to the flour to form into a dough... a bit at a time, and it's okay if you don't use the whole cup.

Step 6: Kneading

Dump the whole works onto a floured pastry sheet or your floured counter.  Knead into a ball. If your dough is really sticky, add a bit more flour or stick in the fridge to cool it down.  Depending on what you are doing, cut into separate pieces. I cut into four because I was making tarts and freezing the rest.

Step 7: Rolling

Put three of them back into the bowl and stick in the fridge. Take the fourth one and roll out to desired thickness.  I continuously flipped my dough and keep adding flour to the pastry sheet and the rolling pin. It holds together really well so keep flipping, turning, and rolling.

Step 8: Baking Cups Make Easy Clean-up

When I have it all rolled out I use a biscuit cutter and baking cups to make my tart shells. Medium or large cups are a great size.  Flatten the baking cup and place your pastry in the centre.  Place into muffin tins.  I don't like large tarts and these are the perfect size for a snack.

Step 9: Freeze, Then Add Filling

Before adding any filling I stick the shells into the freezer for at least ten minutes, this helps prevent a soggy crust.

While they are freezing I put away the rest of my pastry for another day. I flatten it down and vacuum seal it. If you don't have a vacuum sealer a freezer bag will do fine. The reason I flatten them is better storage and much faster thawing when I need it. You can also freeze the shells themselves but my freezer has a tendency to get things thrown about and broken pieces of tart shells don't hold much :)

Depending on how much I have or what I intend to do I label them different ways.

Step 10: Cooking

After I put away the extra pastry it's time to fill the tarts! Today it's cherry :) If my youngest daughter wasn't home I would have taken the very little bit of pastry left over from the tarts and made stars or circles to place on top... but she is a pastry nut and loves to eat it raw (ewwww). So with her home you'll have to imagine that they look quite pretty and it's a great way to use up all your pastry :)

I then cook them at a high heat for about 5 minutes (425 degrees), turn the oven down (400 degrees) and cook for another 20 minutes or so. When they are done I take them out and immediately remove them with a knife. The reason; just in case the filling has boiled over, because once they cool down they are impossible to remove. Discard the baking cups and enjoy!
what is the substitude for lard? can i use butter or oil instead n what is the measurements in cups ?
I've never used anything but lard so I can't recommend a substitute. The amount of lard is 2 cups I believe.
Thanks for sharing! Makes my mouth water.
It's quite the flaky recipe and when I used it yesterday to make homemade pop tarts they really melt in your mouth. :)
I will give them a try when I get caught up. These look so good.
<br> Very nice, good stuff.<br> <br> L<br>
Thanks. :)

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