Baked Sweet Tart Shell
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps
2
Add yolks and vanilla and pulse just until incorporated and mixture begins to clump
3
Turn out mixture onto a lightly floured surface and divide into 6 portions
4
With heel of your hand, smear each portion once or twice in a forward motion
5
Gather dough together into a ball with scraper and transfer to tart pan
6
Pat out ball with floured fingertips onto bottom and up side of tart pan in an even 1/4-inch layer
7
(If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap
8
) Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes
9
Preheat oven to 375°F
10
Line shell with foil and fill with pie weights
11
Bake in middle of oven on or over a large sheet of foil (to catch any drips of butter) until sides are set and edges are light golden, about 20 minutes
12
Carefully remove foil and weights and bake shell until bottom is golden and sides are golden brown, 14 to 16 minutes more
13
Cool shell completely in pan on a rack before filling
14
Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps
15
Add yolks and vanilla and pulse just until incorporated and mixture begins to clump
16
Turn out mixture onto a lightly floured surface and divide into 6 portions
17
With heel of your hand, smear each portion once or twice in a forward motion
18
Gather dough together into a ball with scraper and transfer to tart pan
19
Pat out ball with floured fingertips onto bottom and up side of tart pan in an even 1/4-inch layer
20
(If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap
21
) Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes
22
Preheat oven to 375°F
23
Line shell with foil and fill with pie weights
24
Bake in middle of oven on or over a large sheet of foil (to catch any drips of butter) until sides are set and edges are light golden, about 20 minutes
25
Carefully remove foil and weights and bake shell until bottom is golden and sides are golden brown, 14 to 16 minutes more
26
Cool shell completely in pan on a rack before filling