Serves: Makes one large or five small
Prep: 1 hr, 15 min | Cook: 40 min
Ingredients:
Butter Tart Shell:
3/4 cup butter, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp salt
Directions:
In a mixing bowl fitted with the paddle attachment, cream the butter and sugar together until smooth and well combined. Stir in the vanilla.
Sift in the flour and salt and mix on low speed just until the dough begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured work surface and gently shape it into a disk.
Lightly flour your hands and place the dough into a 10-inch fluted tart tin or divide it between six small tart tins. Using your fingertips, gently press the dough evenly across the bottom and up the sides of the tin. Keep lightly dusting your hands with flour as needed to prevent the dough from sticking.
For an especially even crust, lightly dust the bottom and sides of a flat-bottomed glass or measuring cup with flour. Use it to gently press and smooth the dough across the base of the tart and into the corners, helping to create an even thickness. Use your fingers to finish shaping the dough up the sides, making sure there are no overly thick areas.
Place the tart shell in the refrigerator and chill for at least 1 hour, or until firm.
Preheat the oven to 350°F / 180°C.
Lightly butter one side of a piece of baking paper and place it buttered-side down over the chilled tart shell. Fill with baking beans or pie weights, making sure they reach into the corners to help support the sides of the crust.
Bake for 20 minutes. Carefully remove the baking beans and baking paper. Prick the base of the tart all over with a fork, then return to the oven and bake for another 20–25 minutes, or until the crust is lightly golden brown.
Allow the tart shell to cool completely before filling.
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Lemon Curd
Pie Crust
Mixed Berry Fruit Salad
Pie Crust Cookies
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Grand Marnier Fruit Salad with Grand Marnier Cream & Grand Marnier Punch
