Basic Tart Shell Recipe

Directions

1. 1
   Combine flour, sugar and salt in bowl of standing mixer.
2. 2
   Cut butter into 1/2-inch cubes and add in to flour mix.
3. 3
   On slow speed, mix butter and flour till texture resembles coarse oatmeal.
4. 4
   Beat egg and vanilla together in small bowl and add in to flour mix.
5. 5
   Mix till dough pulls together.
6. 6
   Form 2 thick flat disks and set aside to rest 5 min.
7. 7
   Roll out dough disks slightly thinner than 1/4-inch thick and cut out circle 2 inches larger than your tart pan.
8. 8
   Ease dough into tart pan and press firmly into pan.
9. 9
   Refrigerate1 hour.
10. 10
    Line shell with foil and fill with baking weights.
11. 11
    Bake at 375 degrees 20 min then remove foil and weights and return shell to oven till edges are lightly golden brown and center is no longer wet looking, 8 to 10 min more.
12. 12
    (Small individual tartlets may be baked without foil and weights and take 15 to 20 min depending on size.)
13. 13
    Macadamia Nut Variation: Coarsely grind 1/2 c. (about 3 ounces) macadamia nuts and add in to flour, sugar and salt.
14. 14
    (It is not necessary to reduce flour).
15. 15
    This recipe yields 2 (9-inch) tart shells, 12 servings.
16. 16
    Comments: You may double this recipe and store shells which have been rolled out and pressed into the tart pans in the freezer for up to 2 months.
17. 17
    Double wrap them in plastic to ensure freshness.
18. 18
    Bake them in a preheated oven directly from the freezer.
19. 19
    Baked shells can be stored in an airtight container for up to 2 days.
20. 20
    You can also make 24 to 30 small tartlets with this recipe.