Sweet Tart Shells

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Let the dough stand at room temperature for 10 minutes.
3. 3
   On a lightly floured work surface, roll out each disk to a 12-inch round about 3/8 inch thick.
4. 4
   Fit the dough into two 10-inch fluted tart pans with removable bottoms.
5. 5
   Trim off any excess dough.
6. 6
   Line each shell with foil and fill with pie weights or dried beans.
7. 7
   Bake the shells for 25 minutes, or until just set and slightly dry.
8. 8
   Remove the foil and weights and bake the shells for 5 to 10 minutes longer, until dry and lightly golden.
9. 9
   Transfer to racks; let cool.