Tart Shell
Yields: Makes 1 (9-inch) tart crust
 
Ingredients
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • ½ cup plus 3 tablespoons cold unsalted butter, cubed
  • 2 large eggs, lightly beaten
  • 1 tablespoon cold water
Instructions
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, place flour, sugar, salt, and ginger; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Whisk together eggs and water. With processor running, add egg mixture in a slow, steady stream just until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 2 hours.
  3. Let dough stand at room temperature until slightly softened, about 15 minutes
  4. On a lightly floured surface, roll dough into a 11-inch circle. Transfer to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Trim excess dough. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake for 25 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool completely on a wire rack. Use immediately, or wrap tightly in plastic wrap and store at room temperature for up to 2 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-meringue-tart/