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Or, as my brother says, “ready, set, dough.” The one-two-three in the name refers to the ratio of sugar, butter and flour used in the recipe, but it’s also as easy as 1-2-3 to put together. I use it for my go-to tart shell, but it can be rolled out and cut as a sugar cookie too.
The dough is stiff enough to roll out as soon as you make it but it stores well too, meaning you don’t have to make and bake it on the same day, if splitting up the work load helps fit a fresh fruit tart in your schedule.
Makes ten 4" tarts or one 8" tart
2 ounces sugar
4 ounces unsalted butter, room temperature
6 ounces flour, sifted
pinch of salt
1 tsp vanilla or extract of your choice
optional: 1 teaspoon citrus zest, scrapings from 1/2 a vanilla bean, 1/4 teaspoon nutmeg, etc.
powdered sugar for rolling
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