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Recipe Summary

Yield:
MAKES TWO 10-INCH TART SHELLS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. On a lightly floured work surface, roll out each disk to a 12-inch round about 3/8 inch thick. Fit the dough into two 10-inch fluted tart pans with removable bottoms. Trim off any excess dough. Line each shell with foil and fill with pie weights or dried beans.

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  • Bake the shells for 25 minutes, or until just set and slightly dry. Remove the foil and weights and bake the shells for 5 to 10 minutes longer, until dry and lightly golden. Transfer to racks; let cool.

Make Ahead

The shells can be stored at room temperature for 2 days.