Orange Tart Shell

1. 1

   In a medium bowl, combine flour, orange peel and salt.

2. 2

   Cut in butter until mixture resembles coarse crumbs.

3. 3

   Gradually drizzle water over flour mixture, stirring and tossing with fork until dough cleans side of bowl and is not dry or crumbly.

4. 4

   Shape into a ball.

5. 5

   Wrap; refrigerate at least 1 hour.

6. 6

   Roll out dough on a lightly floured surface into 11-inch circle.

7. 7

   Carefully fit into 9 x 1-inch tart pan with removable bottom.

8. 8

   Trim dough flush with rim of pan.

9. 9

   Gently pinch edges to stand about 1/16-inch above rim of pan.

10. 10

    Prick bottom of shell with a fork; place in freezer 5 minutes.

11. 11

    Line tart shell with aluminum foil; fill with dried beans or uncooked rice.

12. 12

    Bake in lower third of 425u00b0 oven for 8 minutes; remove beans and foil.

13. 13

    Continue baking 6 minutes or until bottom of tart shell is almost golden.

14. 14

    Cool completely in pan on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.