My classic shortbread style tart dough. Pairs well with fruit and other fillings such as frangipane.
1 cup flour
1 TBSP sugar
1/4 tsp salt
1/4 tsp lemon zest
1/2 cup butter
1 TBSP or more as needed of ice cold water
1/2 tsp vanilla
Lightly mix flour, sugar, salt and lemon zest in mixing bowl. Cut chilled butter into flour until mixture resembles cornmeal. Use a fork to mix ice water into dough. Add vanilla. Combine dough until it forms a ball. Wrap in plastic and chill for about 30 minutes. Depending on recipe, either roll dough out or press into tart pan with removable bottom. Bake at 350 for 15 minutes or until lightly browned.
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