Orange Tart Shell

Instructions

1. In a medium bowl, combine flour, orange peel and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Gradually drizzle water over flour mixture, stirring and tossing with fork until dough cleans side of bowl and is not dry or crumbly.
4. Shape into a ball.
5. Wrap; refrigerate at least 1 hour.
6. Roll out dough on a lightly floured surface into 11-inch circle.
7. Carefully fit into 9 x 1-inch tart pan with removable bottom.
8. Trim dough flush with rim of pan.
9. Gently pinch edges to stand about 1/16-inch above rim of pan.
10. Prick bottom of shell with a fork; place in freezer 5 minutes.
11. Line tart shell with aluminum foil; fill with dried beans or uncooked rice.
12. Bake in lower third of 425° oven for 8 minutes; remove beans and foil.
13. Continue baking 6 minutes or until bottom of tart shell is almost golden.
14. Cool completely in pan on a wire rack.