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Topped with our favorite fruits, this tart is perfect for brunch, lunch, or any special celebration.


2 cups ARROWHEAD MILLS Organic Pastry Flour

1 teaspoon salt

1/3 cup sugar

1/3 cup butter, cut into small cubes

1/3 cup solid vegetable shortening

4 to 5 tablespoons chilled water

Pastry Cream or Lemon Curd

Favorite seasonal fruits



1.Combine the flour, sugar, and salt in a large bowl. Add butter and shortening and, using a pastry blender, gradually work the butter and shortening into the flour. until the mixture resembles tiny pebbles.

2.Add cold water to mixture, 1 tablespoon at a time, adding just enough to pull dough together and form in to a ball. Divide dough into 2 discs, wrap in plastic wrap, and refrigerate for 30 minutes.

3.With a rolling pin, roll each disc into a 12-inch circle, fit into fluted tart pan, and roll pin over top to trim edges. Place rolled shells in refrigerator for 30 minutes. Blind bake tart shells in 350 degree oven for 20 minutes. Remove pie weights, bake shells until golden brown, 15 to 20 minutes. Fill tart shell with pastry cream or lemon curd, top with fruits.


Find this recipe and more holiday treats at