Yield: 1-12 inch tart shell "This is an excellent tart or panzerotti dough. The lard makes it flaky, extremely flavorful, and easy to roll out." 1. Mix the flour, salt, and pepper together in a medium-sized bowl. 2. Mix the egg and 2 Tbspl of the water together in a small bowl. 3. Add the lard to the dry ingredients and rub the flour between the palms of your hands until it is evenly distributed. 4. Stir in the egg-water mixture and work the dough with your hands until it is smooth. Add the remaining water 1 Tbsp at a time if the dough appears too dry. 5. Put the dough into an oiled bowl, cover the bowl tightly with plastic wrap, and let it stand at room temperature for about 30 minutes before rolling it out. Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda Davis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 58.9mg||2 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 37g|
|Protein 5.2g||7 %|
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Calories per serving: 183
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