Lemon Tartlet Part 2: Shell

          The second step of the tart was to make the pastry that holds the curd, the shell. The dough has very few ingredients. It consists of; flower, butter, water, salt and oil. The dough came out very oily so I decided to add some extra flower just in case. I then cut the dough into 24 individual pieces. I was worried that after I put them in the pan I wouldn't be able to get the out to I cut strips of wax paper and placed the on the bottom of the pan so I could easily lift the shells out.  I then placed a piece of dough in each hole and spread it up the sides. I then backed them at 325 until they were golden brown