TART PASTRY
Provided by Moira Hodgson
Categories weekday, dessert
Time 1h35m
Yield 1 eleven-inch pastry shell
Number Of Ingredients 6
Steps:
- Combine the flour, sugar and salt. Cut the butter into eight pieces. Cut it into the flour or work it with your hands until the mixture is the texture of corn meal and begins to hold together when pressed (you may do this in a food processor).
- Combine the lemon juice or the lemon peel and water with the vanilla. Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together. Press the dough into a ball, wrap with plastic. Chill for 30 minutes.
- Press an even layer into an 11-inch fluted tart pan with a removable rim. Make sure you press the dough down evenly otherwise some parts will cook more quickly than others. Cover with plastic and place in freezer for 30 minutes or overnight.
- Preheat oven to 375 degrees.
- Bake the tart shell for 20 to 25 minutes until golden brown. You do not need to fill the shell with beans for baking.
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