Prebaked Tart Shell recipe

Ingredients:
1 cup plus 2 tablespoons all-purpose flour <br>
1
stick (4 ounces) cold butter, cut into 1/2 inch pieces <br>
1 1/2
teaspoons sugar <br>
1/8 teaspoon salt <br>
1/4 cup ice water

Procedures:
Put the flour in a medium bowl. Cut in the butter until the mixture

resembles coarse meal. In a small bowl, dissolve the sugar and salt

in the water. Sprinkle over the flour mixture, tossing until the

dough begins to mass together.
<br>
Turn the dough out onto a
floured surface and form it into a ball.
Wrap in plastic wrap and
flatten into a 6 inch disk. Refrigerate for
at least 30
minutes.
<br>
On a lightly floured surface, roll out the dough into a
large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the
dough lightly with the flour and fold into quarters. Place it, with the
point in the center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with
a removable bottom. Open up the pastry and fit into the pan, folding down
the excess to reinforce the sides. Press the pastry against the fluted
sides of the pan; trim off any excess dough. Cover with plastic wrap and
refrigerate for at least 1 hour, or overnight.
<br>
Preheat the oven
to 425F. Line the pastry with foil and fill with pie
weights or dried
beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry.
Remove the foil and weights, prick the bottom and sides
all over with a
fork, and continue baking for 5 to 8 minutes, or until
the crust is
golden brown.