Perfect Tart Shell and a Great 5k for Local Runners

Over the Easter weekend I made a fresh berry tart with vanilla pastry cream on a perfect tart shell. The perfect tart shell to me, tastes yummy, is easy to make and doesn't shrink too much. There is nothing worse than opening the oven and finding that your crust has shrunk so small that no filling will fit.

I've been using this recipe from Smitten Kitchen for years and it has never failed me (even at high altitude).

Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon kosher salt
- 9 tablespoons (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg

1.) Pulse the dry ingredients together in the bowl of a food processor
2.) Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in 
3.) Add the yolk and process until the dough comes together into a ball
4.) Press the dough into a fluted tart pan with a removable bottle (I use the bottom of a measuring cup to make sure it is even)
5.) Freeze the crust for at least 30 minutes or longer
6.) Pierce the dough with a fork (docking) all over to ensure air doesn't get trapped during baking
7.) Preheat the oven to 375 F with a rack in the center
8.) Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust.
9.) Bake tart crust for 20 to 25 minutes then remove the foil (use a spoon to press down any parts that have puffed)
10.) Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown
11.) Fully cool before filling and Enjoy!

For all you local runners here is a great run for a great cause All in 4 Aldridges 5k run/walk
This run benefits the family of a fellow runner who recently passed away while running. Brian and I will be there so let me know if you are too!