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Instructions |
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Combine flour, salt, and sugar in food processor. Add the butter and process with
several quick pulses to coat the butter with four and break into pieces. Add egg yolk
and lemon juice and process until a smooth ball is formed, adding water if needed.
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Remove dough and shape into a disc. Cover with plastic and refrigerate for 1/2 hour.
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Roll chilled dough out on a well-floured board. Transfer dough to 10 inch tart pan with
removable bottom. Trim or fold the edges. (Ready for use for baked tarts now, such as
Chocolate Pecan tart.)
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For fresh fruit tart shell prick bottom of tart with a fork. Place wax paper over the middle
of the dough and fill with a layer of pie weights or dry beans. Bake in 375 degree oven
for 12-15 minutes, until edges of crust start to brown. Remove wax paper and weights
gently, then turn oven down to 350 and bake 5 more minutes until bottom of crust is
golden. Cool before filling.
For an amazing chocolate touch sprinkle 1/2 cup semi-sweet chocolate chips on the
bottom of the tart crust the last two minutes it is baking. Spread melted chocolate over
the bottom when you take it out of the oven. This is a great way to keep the crust from
getting soggy and makes a fruit tart something special.
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| Serving
Suggestions |
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Crust can be made ahead for fruit tart- wrap with plastic and freeze or leave at room temperature if using within two days.
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Originally Submitted
10/9/2010
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