Directions
Cook Time: 28 minutes
Level: Easy
- Preheat the oven to 425°F.
- Sift flour, sugar and salt into mixing bowl.
- Cut chilled butter pieces into bowl.
- Using fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
- Stir egg yolks, vanilla and water together and add to other mixture and blend, using fork.
- Shape dough into ball (work quickly, no more than 45 seconds).
- Place dough on pastry board, with heel of hand, push dough 6 to 8” away from you, repeat until all dough has been worked.
- Re-form dough into a ball, wrap in wax paper and chill for 2-3 hours.
- Roll out dough between 2 sheets of wax paper making rounds large enough to line pan.
- Fit loosely into pan and press to fit.
- Place aluminum foil over bottom of tartlet and weight with beans or rice.
- Bake 8 minutes, remove foil and weights.
- Prick the bottom of dough in several places with fork; return to oven for 3 – 4 minutes.
- Preheat the oven to 400°F.
- Whisk lemon juice, grated zest and melted butter in bowl.
- Beat in eggs and sugar, mix well.
- Pour into the partially baked tartlet shells and bake about 20 minutes or until golden brown.
- Garnish with fresh fruit, lemon zest, whipped cream or dust with confectioners’ sugar.
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Reviews
I knew that could happen when you cook the filling on the stove. I wish there would have been some instruction to prevent it.