Tart Shell

1. 1

   In a medium bowl, stir together the flour, sugar, salt, and lemon zest, if using.

2. 2

   Work the butter into the flour mixture with your fingertips, pressing and blending, until the butter looks granular and the mixture begins to hold together.

3. 3

   Combine 1 Tbsp water and the vanilla and work it into the flour-and-butter mixture with a fork until the ingredients are well combined and the pastry will hold together when pressed.

4. 4

   Gather it into a ball and wrap it in plastic.

5. 5

   Let the dough rest for 30 minutes to allow the flour to absorb the moisture.

6. 6

   Then use your fingertips to press the pastry into the bottom and sides of your tart pan, making sure it is distributed evenly.

7. 7

   Cover and place the tart shell in the freezer for 30 minutes to firm.

8. 8

   Preheat the oven to 375 degrees F (190 degrees C).

9. 9

   Remove the tart shell from the freezer and bake until light golden brown, 20-25 minutes.

10. 10

    Let cool to room temperature on a wire rack before filling.

No additional tips available.