Tart Crust
(makes enough for two 8 or 9 inch tarts, or twelve 3 inch tartlets)
2 1/2 cups sifted or lifted all-purpose flour
1 teaspoon sea salt
2 teaspoons sugar
1 cup unsalted butter, very cold
5-7 tablespoons very cold water
1/2 teaspoon real vanilla extract
In food processor with steel chopping blade in place, whirl the flour,
salt, and sugar to mix well. Then add the chunks of butter and whirl
just to break up the butter chunks into pieces about the size of large
peas. Combine the water and vanilla and add, processing just enough to
allow the dough to want to form a dough ball. Divide in half, and roll
out on floured surface and fit into tart pans as desired.
Bake at 375 degrees for 10-15 minutes. Fill as desired (lemon curd and
fruits).
