Sweet Pastry Tart Shell
Ingredients
- 1-3/4 cups (425 mL) all-purpose flour
- 1/4 cup (60) granulated sugar
- 1/2 tsp (2 mL) grated lemon rind or lime rind (optional)
- 1/4 tsp (1 mL) salt
- Pinch nutmeg
- 1/2 cup (125 mL) chilled unsalted butter, cubed
- 1 cold egg
- 2 cold egg yolks
- 1 tbsp (15 mL) lemon or lime juice
Preparation
In food processor (or in bowl), pulse (or whisk) together flour, sugar, lemon rind (if using), salt and nutmeg; pulse in butter (or with two knives or pastry cutter, cut in butter) until mixture resembles coarse meal.
In separate bowl, beat together egg, egg yolks and lemon juice; pour over flour mixture and pulse (or stir) until dough begins to form.
Transfer to lightly floured work surface; lightly knead into ball. Press into thick disc; refrigerate for at least 1 hour or up to 1 day.
On lightly floured work surface, roll out dough to fit 10- or 11-inch/25 or 28 cm tart pan. Trim dough flush with rim. Refrigerate for 30 to 60 minutes.
With fork, prick dough all over. Cover pastry with parchment paper or foil; fill with pie weights. Bake in lower third of 400°F/200°C oven for 15 minutes; remove weights. Continue baking until golden, 12 to15 minutes. Let cool on rack.
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