Name: Baked Sweet Tart Shell
Yield: Makes 1 (12- to 13-inch) tart shell
Ingredients: 2 1/3 cups all-purpose flour; 1/3 cup sugar; 3/4 teaspoon salt; 1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 3 large egg yolks; 1 teaspoon vanilla; a pastry or bench scraper; 1 (12- to 13-inch) round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

This recipe is an accompaniment for <epi:recipelink id="107772">Candied Kumquat and Ricotta Tart</epi:recipelink> . Active time: 30 min Start to finish: 1 1/4 hr

Cooks' note:

• Unbaked tart shell can be chilled, wrapped tightly in plastic wrap, up to 1 day, or frozen 1 week.

Recipe notes

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