Source: Martha Stewart Weddings, Spring 2003
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup finely chopped fresh dill
- Grated zest of 2 lemons
- Pinch of freshly ground pepper
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Directions
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In a food processor, pulse all the ingredients until the butter pieces are about the size of peas. Add as much as 1/2 cup cold water a little at a time through the feed tube, pulsing until the dough just comes together. Do not overmix.
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Divide the dough in half, then press the halves to flatten them into disks. Wrap each disk in plastic. Place the disks in the refrigerator at least 30 minutes.
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Preheat the oven to 375 degrees. Roll each disk of dough to 1/8 inch thick; use a biscuit cutter to cut out 3-inch rounds. Gently fit the rounds into 2 1/2-inch tartlet pans (chill unused rounds until ready to bake). Cover with aluminum foil; fill with dried beans or pie weights.
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Bake 15 minutes. Remove foil and weights; continue baking until golden, 10 to 15 minutes. Let cool completely.
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