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BASIC TARTLET, TART OR DESSERT QUICHE CRUST

  • 1/3-cup butter, room temperature

  • 1/2-cup cream cheese, room temperature

  • 1/4-teaspoon salt

  • 2 tablespoons brandy (optional)

  • 2 cups flour

Blend the butter and cream cheese together until well mixed but not over beaten. Blend in salt and brandy. Add flour and mix well. It is best to incorporate the flour a little at a time. Roll the dough out on a floured surface and lay in a 9" pie or quiche pan, or press into 4 four-inch tart pans or 10-12 tartlet shells. Allow to set covered in 'he refrigerator for a couple of hours before pre-baking or using.

TO PRE-BAKE: Line the dough filled pans with alum­inum foil and fill with weights (dried peas do nicely). Bake in a 4000 oven for 8-10 minutes. Remove from oven and remove foil and weights. Slip the crust back in the 400 0 oven for another 3-5 minutes or until the crust is light golden brown.

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