Serves : 10
- 3/4 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 pinch of salt
Preheat oven to 350 degrees
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10 inch round or 9 inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Butter one side of a square aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature.
NOTES : This is the shell recipe for the LIME CURD TART. The first time I made this recipe, I over browned the shell. Everyone loved it, but I think the shell is better just lightly browned.
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