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1
Combine flour, sugar and salt in bowl of standing mixer.
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2
Cut butter into 1/2-inch cubes and add in to flour mix.
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3
On slow speed, mix butter and flour till texture resembles coarse oatmeal.
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4
Beat egg and vanilla together in small bowl and add in to flour mix.
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5
Mix till dough pulls together.
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6
Form 2 thick flat disks and set aside to rest 5 min.
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7
Roll out dough disks slightly thinner than 1/4-inch thick and cut out circle 2 inches larger than your tart pan.
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8
Ease dough into tart pan and press firmly into pan.
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9
Refrigerate1 hour.
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10
Line shell with foil and fill with baking weights.
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11
Bake at 375 degrees 20 min then remove foil and weights and return shell to oven till edges are lightly golden brown and center is no longer wet looking, 8 to 10 min more.
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12
(Small individual tartlets may be baked without foil and weights and take 15 to 20 min depending on size.)
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13
Macadamia Nut Variation: Coarsely grind 1/2 c. (about 3 ounces) macadamia nuts and add in to flour, sugar and salt.
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14
(It is not necessary to reduce flour).
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15
This recipe yields 2 (9-inch) tart shells, 12 servings.
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16
Comments: You may double this recipe and store shells which have been rolled out and pressed into the tart pans in the freezer for up to 2 months.
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17
Double wrap them in plastic to ensure freshness.
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18
Bake them in a preheated oven directly from the freezer.
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19
Baked shells can be stored in an airtight container for up to 2 days.
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20
You can also make 24 to 30 small tartlets with this recipe.
