Perfect Blind-Baked Tart Crust

1. 1

   Place all dry ingredients in the bowl of a food processor and pulse to mix. Then add the butter to the flour mixture and pulse until the butter is the size of peas. Open the processor and drizzle the vanilla extract over the mixture. Pulse until the dough just comes together. Gather into a ball, press into a disk, wrap and refrigerate until firm - at least 30 minutes.

2. 2

   Remove dough from the refrigerator and roll out on a lightly floured surface to fit the circumference of the tart pan - or alternatively, press the dough evenly into the pan by pulling chunks off the main disk, working quickly. In either case, it is important to make the sides of the tart vertical as possible with neatly trimmed top edges and sides slightly thicker at the junction with the bottom of the tart. You can use your fingers to smooth the surface and the top edge of the tart. Freeze tart in the pan until hard - at least one hour. Meanwhile, thoroughly preheat oven to 450u00b0.

3. 3

   Remove the tart pan/crust from the freezer and dock (prick with a fork) all over, including the junction of the sides with the bottom, but be sure not to pierce the dough through to the pan.

4. 4

   Immediately place the frozen tart shell onto a sheet pan and into the preheated oven. Bake for exactly 12 minutes. Remove from the oven and, depending on the kind of filling you've chosen, let the tart shell cool slightly or completely before filling.

* Per serving · 4 servings · Values may vary.

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