Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Press-In Crust for Lemon Curd Tart 3.2 (24) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen 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. Ingredients 1 ¼ cups all-purpose flour, plus more for fingers and measuring cup ½ cup cold unsalted butter, cut into pieces ⅓ cup sugar ¼ teaspoon salt Directions 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. Rate it Print