Citrus Fruit Tart Crust
Ingredients
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons (1 stick) butter, cold
- 1 egg, lightly beaten plus ice water to equal 1/4 cup
- 1/2 tablespoon lemon zest
- 1/2 tablespoon orange zest
Directions
Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Add the lemon and orange zest.Pulse the machine until the butter pieces are about the size of peas.
Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water ( 1 teaspoon at a time) and gently mix.
Turn the mixture out on the table and quickly knead: (Using the palm of your hand, push sections of the dough away from you against the table. Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
Line a tart pan with the rolled out dough and lift and tuck until it fills the pan. Cut off remaining edges with a sharp knife and set aside for another tart. Line the dough with foil and fill with dried beans or pie weights to prevent the crust from bubbling. Bake at 375 until golden brown 10-15 min. Remove the pie weights and cool completely before removing it from the pan.
Here is where I got the recipe for the crust. PLEASE NOTE: Changes have been make to the original recipe
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