Baked Lemon Tart with Really Easy Tart Crust~With Recipe

I prefer a lemon curd tart to a baked lemon tart, but every once in a while I like to mix things up. This recipe seemed worth trying. The filling was very lemon-y with a surprisingly creamy texture for a baked tart--sort of like lemon curd but lighter and a bit tangier.

The crust was, as the title of this post suggests, really easy. It's more like a pâte sable than a pâte sucrée, in other words it's a short dough and it's very forgiving. Rather than having to gently roll out the dough and let it chill and gently fit it in the fluted pan, it just gets dumped in, in crumble form, and pressed into the pan. So simple. And it was delicious, especially with the tangy lemon filling. Flakey, tender, sweet...and have I mentioned it was easy?

Anyway, enough of my ramblings, here is the crust recipe, enjoy!

Ingredients (for one 9 in tart crust):

• 1 1/2 cups all purpose flour (you could very easily substitute an all purpose gluten free flour, such as Cup 4 Cup, for the flour if necessary)
• 1/2 cup unsalted butter 
• 1/4 cup superfine/caster sugar
• 1 large egg
• 1 pinch salt

Directions:

1. Combine the flour, sugar, and salt in a large bowl
2. Cut in the butter with a pastry cutter or your fingers until the mixture resembles wet sand
3. With a fork, mix the egg into the dough, until just incorporated
4. Press the mixture into tart pan with a removable bottom or a tart ring placed on a baking sheet
5. Add filling or blind bake at 350*, as per your tart filling recipe