Press-In Crust for Lemon Curd Tart
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Photography: Krause, Johansen
Source: Everyday Food, January/February 2005
- 1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
- 1/2 cup cold unsalted butter, cut into pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
Pulse flour, butter, sugar, and salt only until moist crumbs form.
Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.