Since making lemon curd a couple of weeks ago, I have not been able to shake the thought of individual lemon tarts. Lo and behold, what do I find on page 108 of this month's Sunset? A no-roll tart shell recipe. That's right. No rolling. Could it really be? Now for you experienced bakers, this may not be as life-changing as it was for me. But since I am not a lifelong fancy goodies maker, I was in disbelief. The thought of no rolling had me smiling from ear to ear. So, I went straight to work. This is a quick, no-fuss way to make tart crust. The dough gets pressed into the tart pan(s) and baked until the edges are golden. I was very happy with the results, as the vanilla and brown sugar were a perfect match for the tart lemon (no pun intended). This recipe is definitely a keeper.
1 cup flour
2 tablespoons brown sugar
1 tablespoon corn starch
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 teaspoon vanilla extract, divided
1 recipe lemon curd
freshly whipped cream (optional)
thinly sliced strawberries (optional)
Preheat the oven to 350. In a food processor, whirl the flour, sugar, cornstarch, and salt until combined. Add the butter and vanilla and pulse until fine crumbs form and the dough just begins to come together. Press evenly into the bottom and up the sides of a 9" round tart pan, or four individual tart pans. Prick the center(s) with a fork.
Bake until the edges are golden, about 20-22 minutes if using one large pan, or 15-18 minutes if using individual pans. Let cool on a rack before gently removing from the pan(s).
Spoon the lemon curd into the tart(s), and if using, top with freshly whipped cream and thinly sliced strawberries.
Makes one 9" tart, or four individual tarts.
Adapted from Sunset.