Tart Shell

Directions

1. 1
   In a medium bowl, stir together the flour, sugar, salt, and lemon zest, if using.
2. 2
   Work the butter into the flour mixture with your fingertips, pressing and blending, until the butter looks granular and the mixture begins to hold together.
3. 3
   Combine 1 Tbsp water and the vanilla and work it into the flour-and-butter mixture with a fork until the ingredients are well combined and the pastry will hold together when pressed.
4. 4
   Gather it into a ball and wrap it in plastic.
5. 5
   Let the dough rest for 30 minutes to allow the flour to absorb the moisture.
6. 6
   Then use your fingertips to press the pastry into the bottom and sides of your tart pan, making sure it is distributed evenly.
7. 7
   Cover and place the tart shell in the freezer for 30 minutes to firm.
8. 8
   Preheat the oven to 375 degrees F (190 degrees C).
9. 9
   Remove the tart shell from the freezer and bake until light golden brown, 20-25 minutes.
10. 10
    Let cool to room temperature on a wire rack before filling.