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

1. Mix four, sugar, salt and zest.

2. Add butter by hand.

3. Drizzle liquid mix until large moist looking crumbs have formed.

4. Gather crumbs into a mass. They should stick together. Add more water if needed.

5. Shape dough into a disk about an inch think and refrigerate for 30 min.

6. Pat dough into tart pan pushing out from the center with heels of hands. Build up dough on sides about 1/4 inch thick.

7. 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.

8. Refrigerate until ready to bake.

9. Or roll out dough on lightly floured surface into a 10 inch round.

10. Ease onto a 9 inch tart pan.

11. Fold and press any excess dough to form the sides about 1/4 inch thick.

12. Line shell with tinfoil and fill with beans or pie weights.

13. Bake at 375 for 20 min.

14. Remove from oven and remove filling.

15. Bake 10-15 min longer.

16. A fully cooked tart shell should make an aditional 10 min.

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