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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PASTRY-SHELL" "AD" "11/6/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PASTRY SHELL FOR TARTS" "partly or fully baked pastry shell for a tart or \fIquiche\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JC, page 141; JC2, page 106.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "1 shell"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "lightly floured board"
or 
.I marble
.IG "" "rolling pin"
.IG "" "flan ring"
or \fIfalse-bottomed cake pan\fP, 1 to 1-1/2 inch deep
.IG "" "baking sheet"
.IG "" "cake rack"
.IG "" "beans"
or
.I rice,
enough to fill the inside of the shell
.IG "" "aluminum foil"
or
.I wax paper,
a large enough piece to hold the beans or rice
.sp
.IG "" "well-chilled tart pastry dough,"
enough for 1 shell of desired size 
and of desired type of pastry (5 or 7 oz flour give an 8 or 10 inch shell,
respectively); see recipe PASTRY-DOUGH1
.sp
.IG "" "flour,"
for lightly coating board and dough while rolling
.IG "" "iced water,"
for effecting repairs
.IG "" "butter,"
for brushing on mold
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 400 F.
.SK 2
Butter the inside of the mold, bottom and inside sides, 
or of the \fIflan\fP ring and the baking pan below it.
.SK 3
Place the dough on the lightly floured board or marble.
If the dough is hard, beat it with the rolling pin to soften it.
Knead it into a fairly flat circle.
It should be just malleable enough so that it can be rolled without
cracking.
.SK 4
Lightly flour the top of the dough.
Place rolling pin across center and roll pin back and forth with firm
but gentle pressure to start the dough moving.
Then, with a firm but even stroke, and always rolling away from you,
start just below the center of the dough and roll to within an inch
of the far edge.
Roll it again.
Lift and turn the dough.
Roll several times.
Continue lifting, turning, and rolling.
As necessary sprinkle flour very lightly on the board and top of the dough.
Roll dough into a circle 1/8th inch thick and about 2 inches larger than
the diameter of the mold.
.sp .5v
If circle is uneven, 
cut off a too-large portion, moisten the edge of the too-small region,
press pieces of pastry together and smooth with rolling pin.
.sp .5v
Use the dough as soon as it has been rolled out, so it will not soften.
.SK 5
Either roll the dough up around the rolling pin, 
then unroll it over the mold;
or fold the dough in half and in half again, lay it over the mold and
unfold it.
.sp .5v
Press the dough lightly onto the bottom of the mold.
Lift the edges of the dough and wiggle it gently into the mold,
so the dough without stretching can be pressed against the bottom of
the mold up to where it meets the side.
.sp .5v
Work about 3/8 inch of the dough above the top of the mold down along
the sides, to thicken and strengthen the side of the shell.
.sp .5v
Trim off excess dough by rolling the pin over the top of the mold.
.sp .5v
With thumbs, push dough 1/8 inch above the edge of the mold, to make
an even rounded rim of dough around the \fIinside\fP circumference of
the mold.
.sp .5v
Press a decorative edge around the rim of the pastry with the dull
edge of a knife.
.SK 6
Prick the bottom of pastry with a fork at 1/2-inch intervals.
Line the pastry with buttered lightweight foil or wax paper.
Press it well against the bottom and sides.
Fill with dried beans or rice, to hold the pastry against the mold
while baking.
.SK 7
Bake immediately in 400 F preheated oven.
.sp .5
\fIFor a partially cooked shell\fP bake at the middle level of the
oven for 20 minutes until pastry is set.
Then, out of the oven, remove foil and beans, and prick bottom with
a fork again.
Return to oven 
until the shell starts to turn color land just begins to shrink
from the sides of the mold.
This takes perhaps 5 minutes, depending on the
thickness of the shell.
These times are longish, and likely reflect the particulars of mold and
oven.
.sp .5
\fIFor a fully cooked shell\fP bake 7 to 10 minutes more,
or until the shell is very lightly browned.
.SK 8
When the shell is done, remove from the oven, unmold, and slip onto
a rack to cool.
Circulation of air around the shell prevents it from getting soggy.
To remove shell from a false-bottomed mold, place mold over a jar and pull
side of mold down.
Then with a long spatula slip shell off false bottom and onto rack.
.SK 9
Optionally, after the shell has cooled,
paint outside and top rim of the side of the shell 
with an egg beaten with 1 tablespoon
of water 
.I (dorure).
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
some attention to detail when rolling and especially when lining the mold.
.I Time:
20 minutes.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
