This crust is tender, flaky, and very pronounced in Cheddar flavor.
It is a great base for a creamy quiche, or slightly savory fruit pie.
1 34 cup unbleached all-purpose flour
1 tbsp.
You want the dough to look coarse and craggy but it will hold together when squeezed.
granulated sugar
1 tsp.
cayenne
1 stick butter, chilled, cubed
1 tsp.
Dijon mustard
6 ounces extra sharp Cheddar cheese
4 to 5 tbsp.
It looks like too much, but it will fill the pan nicely.
Add the Cheddar and Dijon and pulse to combine.
Dump it all into a 10 removable bottom tart pan and spread it out evenly.
It will look like too much, but it is not.
Ready to chill!
Use a flat-bottomed measuring cup to press the bottom smooth and even.
Chillfor a half hour or longer.
Dont skip this step.
This Pear and Cranberry fruit tart has a Cheddar cheese no-roll crust. Recipe here.
The longer you chill it, the less likely it will shrink down in the oven.
Preheatyour oven to 350 degrees.
Bake:Place on a baking sheet and cook for 25 to 30 minutes, or until lightly browned.
Let cool to room temperature before filling.
