Finish making the dough by kneading it with your hands until it becomes smooth and well blended.
The dough may be made in a food processor. Blend the dry ingredients, then add the butter, eggs and water. Pulse until the dough is crumbly. Remove and knead dough until it is smooth.
A 9” pie dish may be used in place of the tart pan.
Important: Above recipes makes enough dough for two tarts. To make one tart, you may either halve the dough recipe or use the remaining dough in a couple of ways:
a) Par-bake a second tart using the instructions above. Store in the freezer in an air-tight container and bake a second tart later.
b) This is the same dough for our Chocolate Biscotti recipe. So, with the remaining dough roll it into a rectangle block of about 8”L x 4”W x ½”H. (Use a straight edge to make it edges neat.) Sprinkle with powdered sugar. Bake at 350F for 15 minutes. Remove, slice in 1” strips and spread to ½” spacing. Return to oven for 15 minutes. Eat fresh, within the next few days when stored in an air-tight container, or freeze for later.
Click to see our full Chocolate Biscotti recipe.
Pull out that old recipe, or search the web for what looks good. Here's a Lemon Tart Recipe from our own Recipe Page.