Method

Prep

• Cut butter into cubes
• Beat an egg in a small bowl

Make the dough

• Add dry ingredients to a food processor
• Process for a few seconds to combine
• Add butter and pulse until the mixture is crumbly and looks like coarse meal
• Add egg and vanilla, pulse until the dough starts to come together (stop before it forms a dough ball)
• Transfer the dough to a lightly floured work surface
• Form into a ball, then a thick disk
• Wrap in plastic and refrigerate (min. 1 hour) or freeze until ready to use

Form

• Roll out to ¹⁄₈″ thick
• Cut into circles to fit tart pans
• Press dough into tart pans and use a sharp knife to trim excess
• Cover with plastic and freeze while preheating the oven to help stop shrinkage

Blind bake

• Preheat oven to 375°F
• Cover tart crust with parchment paper or aluminum foil
• Add pie weights on top
• Blind bake for 20 minutes (foil/paper should stop sticking to the dough)
• Remove weights/liner and let cool

Final bake

• Bake for ~10 minutes
• Transfer to a wire rack and let cool completely
• Remove from tart pans