Long Tart Shell - Empty Shells

This handy puff pastry shell can be made ahead and baked off the day you need it. Great for serving an assortment of fresh fruits. The extra flaky crust adds to the enjoyment of your pastry treats. See an example in the Large Tarts category above.

Category:
Empty Shells

Serving Size:
2 Shells

Difficulty Level:
Beginner

Photo Gallery:
No

Storage Factor:
Best Fresh

| Long Tart Shell |

Ingredients Required: Long Tart Shell

	Ingredient	Quantity
1.	Puff Pastry Dough	1 - 10"x9" Sheet (1/2 package)
2.	Egg - Fresh	1
3.	Granulated Sugar	1 ounce

Preparation Instructions: Long Tart Shell

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Process	Instructions
1. Prepare	Working on a floured board remove the puff dough from the package. If it is folded in thirds leave folded. Roll it out to about 7" by 16" Move it to a flat baking pan. Using a rolling pizza cutter, cut off 3/8" to 1/2" lengthwise from each long edge. Brush the base lightly with the egg. Apply the long strips to the edge to create the border along both sides. Press it down firmly onto the base. Brush completely with the beaten egg.
2. Finish	Sprinkle top surface with granulated sugar. Prick all over with the fork to ensure it doesn't puff up to high during baking.
3. Bake	Preheat your oven to 400°(F) Bake for about 40 minutes. If it puffs to high you can prick it with a fork to allow the trapped air to escape. The bottom should be browned very well. Remove when done to cool directly on a wire rack.
Variations:	Can be made ahead and used the next day.