Wednesday, February 29, 2012
Rustic Meyer Lemon Tart
1 cup all purpose flour
2 Tbs sugar
1/4 tsp salt
1/4 tsp finely grated Meyer lemon zest
1 stick cold butter, cup into small pieces
1/2 tsp vanilla extract
Preheat oven to 375 degrees F. Whisk together flour, sugar, salt and lemon zest in large bowl. (I used a food processor - much easier). Cut in butter with pastry cutter until dough begins to hold together.
Stir together 1 Tbsp water and 1/2 tsp vanilla then mix into dough.
Shape into a disc and wrap in plastic wrap and refrigerate for 30 minutes.
Using your fingers, press dough into bottom and up sides of 9" fluted tart pan with removable bottom.
Freeze for 30 minutes and bake shell until golden; approximately 25 minutes. Let cool completely before filling.
Cool completely before serving.. This keeps for about 3 days in the refrigerator (it won't last that long though!).