Sweet Tart Crust
Ingredients
Instructions
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Process flour, sugar, and salt in a food processor for a few seconds until combined. If no food processor, use pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.Add egg and vanilla and keep pulsing until the dough is no longer dry and starts to clump together, about 15 seconds. Do not process to the point that a large ball of dough is formed. Dough should be crumbly with large clumps.
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Turn dough onto a lightly floured surface and form into a ball. Dough should come together easily without being sticky. Flatten with hands to form a thick disc. Wrap with plastic wrap and refrigerate at least 1 hour.
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Take dough out of the fridge and let sit for a few minutes tyo soften slightly. On a lightly floured surface, roll the dough out into an 11 inch circle then place gently into a 9 inch tart pan. Trim the edges of the pan with a sharp knife. Cover with plastic wrap and place into freezer for about 30 minutes or until firm.
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Preheat oven to 375 degrees. Press parchment paper or aluminum foil tightly against crust, covering the edges to prevent burning. Fill with pie weights, dried beans, or uncooked rice to cover entire surface.
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Bake 20 minutes. Transfer crust to a wire rack and remove parchment and weights. Return to the oven and bake about 10 minutes longer or until golden and dry. Let cool completely before filling.
If tart filling will be baked in the shell, reduce second bake to 5 minutes.