Rating: 3.17 stars
24 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 0

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.

Everyday Food, January/February 2005

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Credit: Krause, Johansen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, butter, sugar, and salt only until moist crumbs form.

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  • 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.

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Reviews (2)

24 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
10/29/2010
great easy recipe...So easy anyone could make it...JUST LOVE IT!!
Rating: Unrated
07/30/2008
super easy recipe/great taste. I would definitely make this again.