Orange Tart Shell

Directions

1. 1
   In a medium bowl, combine flour, orange peel and salt.
2. 2
   Cut in butter until mixture resembles coarse crumbs.
3. 3
   Gradually drizzle water over flour mixture, stirring and tossing with fork until dough cleans side of bowl and is not dry or crumbly.
4. 4
   Shape into a ball.
5. 5
   Wrap; refrigerate at least 1 hour.
6. 6
   Roll out dough on a lightly floured surface into 11-inch circle.
7. 7
   Carefully fit into 9 x 1-inch tart pan with removable bottom.
8. 8
   Trim dough flush with rim of pan.
9. 9
   Gently pinch edges to stand about 1/16-inch above rim of pan.
10. 10
    Prick bottom of shell with a fork; place in freezer 5 minutes.
11. 11
    Line tart shell with aluminum foil; fill with dried beans or uncooked rice.
12. 12
    Bake in lower third of 425° oven for 8 minutes; remove beans and foil.
13. 13
    Continue baking 6 minutes or until bottom of tart shell is almost golden.
14. 14
    Cool completely in pan on a wire rack.