Categories: Dessert
Ingredients
- 1 c all-purpose flour plus 1/4 c ww pastry flour
- 1 T dark or light brown sugar
- 1/4 t salt
- 1 t grated orange or lemon zest (optional)
- 8 T cold butter cut into small pieces
- 1 T cold water mxed with 1/2 t vanilla extract and/or almond extract
Directions
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Mix four, sugar, salt and zest.
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Add butter by hand.
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Drizzle liquid mix until large moist looking crumbs have formed.
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Gather crumbs into a mass. They should stick together. Add more water if needed.
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Shape dough into a disk about an inch think and refrigerate for 30 min.
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Pat dough into tart pan pushing out from the center with heels of hands. Build up dough on sides about 1/4 inch thick.
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Use finger to make a slightly shallow impression at the base of the rim so that when the dough slides down when baking it won’t be too thick.
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Refrigerate until ready to bake.
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Or roll out dough on lightly floured surface into a 10 inch round.
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Ease onto a 9 inch tart pan.
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Fold and press any excess dough to form the sides about 1/4 inch thick.
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Line shell with tinfoil and fill with beans or pie weights.
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Bake at 375 for 20 min.
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Remove from oven and remove filling.
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Bake 10-15 min longer.
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A fully cooked tart shell should make an aditional 10 min.