Perfect Pâte Brisée Tart Dough
I used this dough to make Meyer Lemon Tartlets and loved it so much, that I wanted to save the recipe as a "stand alone". I'm not a big fan of American pie crusts, but I do love a good shortbread and buttery tart crust. This one turned out to be very tender, and I loved the lemon zest. Baked and filled with homemade lemon curd and topped with browned meringue, these were amazing! Recipe from Martha Stewart.
- FOR AN 8 OR 9-INCH TART PAN:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon finely grated Meyer lemon zest (optional)
- 1 stick cold unsalted butter, cut into pieces
- 1/2 teaspoon pure vanilla extract
- FOR 6 TARTLET PANS:
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon Meyer lemon zest, finely grated (optional)
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
Preparation time 85mins
Cooking time 25mins
Adapted from afeastfortheeyes.net
I used six non-stick tartlet pans, so I added 50% more ingredients. Otherwise, this should be enough dough for an 8-inch tart pan.
Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
Note: I used my food processor, and pulsed the dough until it resembled coarse crumbs. Stir together 1 tablespoon water and vanilla, then mix into dough.
Note: I used the food processor, and pulse this until the dough just started to come together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
Note: I used a rolling pin to individual cut the dough to fit into each tartlet pan.
Dock each tartlet (with a fork) or tart, to prevent too much puffing of the dough while baking.
Freeze for 30 minutes, to prevent shrinkage of the dough.
Bake tart shell until golden, about 25 minutes. Let cool completely.