Short Crust Tart Shell
1 1/4 cups all-purpose flour
1 tablespoon sugar
Pinch of salt
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, out of the refrigerator 15 minutes, cut into small pieces
In the food processor fit with a metal blade, mix the flour, sugar and salt with a few pulses. Add the lemon zest and butter and pulse until the mixture resembles cornmeal. Add as much as 1 tablespoon water as needed, until the pastry just holds together in a ball. Remove from the processor and flatten into a 6" cake and wrap it in plastic. Refrigerate 30 minutes.
Preheat an oven to 400°F. Press the pastry evenly into the bottom and sides of a 9-inch tart pan. Set the shell in the freezer for 30 minutes.
Line the pastry with parchment paper and scatter 1 cup of dry beans or pie weights into the parchment. Bake the tart shell until the top edges are light golden, 10 to 15 minutes. Remove the parchment and weights, reduce the heat to 375°F and continue to bake until the shell is light golden, 15 to 20 minutes.