Sweet Tart Shells

1. 1

   Preheat the oven to 375.

2. 2

   Let the dough stand at room temperature for 10 minutes.

3. 3

   On a lightly floured work surface, roll out each disk to a 12-inch round about 3/8 inch thick.

4. 4

   Fit the dough into two 10-inch fluted tart pans with removable bottoms.

5. 5

   Trim off any excess dough.

6. 6

   Line each shell with foil and fill with pie weights or dried beans.

7. 7

   Bake the shells for 25 minutes, or until just set and slightly dry.

8. 8

   Remove the foil and weights and bake the shells for 5 to 10 minutes longer, until dry and lightly golden.

9. 9

   Transfer to racks; let cool.

* Per serving · 4 servings · Values may vary.

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