3Tablespoonsvegetable shortening, chilled and cut into 1/4-inch pieces
4Tablespoonsunsalted butter, chilled and cut into 1/4-inch pieces
3-5Tablespoonsice water
Instructions
Tart Pastry Dough
In the bowl of a food processor1, combine flour, sugar and salt until whisked together. Add shortening and process until the mixture resembles coarse sand, about ten 1-second pulses. Add butter and process until the mixture forms small pea-sized pieces, about ten more 1-second pulses. Transfer mixture to a medium bowl.
Sprinkle 3 tablespoons ice cold water over the mixture. Use a rubber spatula to mix ingredients in a gentle folding motion. Stop mixing once the mixture is sticky and forms large clumps. If the mixture is not coming together, add another tablespoon of water.
Without overworking the dough, use your hands to form dough into a 6-inch disc. Wrap in plastic wrap and chill the dough in the refrigerator for at least 1 hour.2
Remove dough from the refrigerator, unwrap it and place between two square pieces of parchment paper 12 inches wide (alternatively, you can roll dough on a floured work surface). Use a rolling pin to roll the dough into a circle 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan.
Very gently, use your fingers to press the dough into the bottom and sides of the tart pan allowing excess dough to hang over the sides. Then, fold the excess dough in on itself so the edges of the tart pan form a crust about 1/4-inch thick. It doesn't have to look perfect since this is the inside of the tart.
Pre-Baked Tart Shell
Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
While the tart pan is in the freezer, preheat your oven to 375° F. Remove tart pan from the freezer and double line it with aluminum foil. Place pie weights on top of the foil.
For a pre-baked tart crust, bake dough-lined tart pan for 25 to 30 minutes or until the dough looks dry and pale in color. For a partially baked crust, bake 35 minutes or until light golden. For a fully baked crust, bake 40 minutes or until dark golden in color.
Notes
Instead of a food processor, you can use a pastry cutter to cut the shortening and butter unto the flour.
If you are making the dough ahead of time, it can keep in the refrigerator for up to 24 hours. Allow it to sit at room temperature for 5 to 10 minutes or until malleable before rolling out the dough.