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Tart Crust (for Lemon Tart)

Tart Crust (for Lemon Tart)

Executive Chef Javier Feijoo

Costa del Sol, www.costadelsolrestaurant.net, Hartford, CT


  • 2 cups flour
  • ¼ teaspoon salt
  • 1½ teaspoon sugar
  • 1 cup solid vegetable shortening
  • ½ cup ice water


This recipe makes enough for two 9-inch crusts.

In a bowl, combine the flour, salt and sugar. Work the shortening in with your hands until it resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work into a smooth ball. Wrap in plastic and refrigerate for at least 30 minutes. On a lightly floured surface, divide in half - reserve one half for another tart or pie. Roll out the dough into a circle 1/8 inch thick and gently fold in half and in half again. Lift and unfold it into a 9-inch tart pan and press and crimp it to the pan. Line the crust with aluminum foil and fill with dried beans. Bake in a preheated 350 degree oven for 20 minutes. Remove the beans and foil and bake until golden brown, about 10 minutes. Transfer to a rack to cool.