Buttery Citrus Tart Dough

Method

1. In a medium bowl, combine the sugar with the lemon and orange zests. Rub the mixture between your fingers until the sugar is fragrant and slightly moist.
2. Add the flour and salt, and whisk thoroughly to distribute the zest evenly.
3. Cut the softened butter into small pieces and work them into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse oatmeal.
4. Add the whole egg and the two yolks, and mix for about 2 minutes. Then add 1 tablespoon of water (or up to 2 tablespoons if needed) and mix for another 2 minutes until the dough begins to come together.
5. Turn the dough out onto a clean surface. Using the heel of your hand, smear small portions of dough across the surface (fraisage) until it forms cohesive flakes. Press the flakes together into a ball.
6. If the dough feels too dry, sprinkle with a little more water; if too sticky, dust with a little flour. The final texture should be smooth and pliable.
7. Divide the dough into three equal pieces. Shape each into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling.
8. When ready to bake, remove one disk from the fridge and let it soften for 5–10 minutes until pliable. Roll it out on a lightly floured surface to fit a 9-inch square or 10-inch round tart tin with a removable bottom (or a 9-inch pie pan).
9. Prick the bottom of the dough all over with a fork. Line the shell with parchment paper and fill with pie weights, dried rice, or beans. For best results, chill the lined shell for 15 minutes before baking.
10. Preheat the oven to 375°F. Bake the tart shell for 14 minutes, until the edges are lightly golden. Remove the weights and parchment, and return the shell to the oven.
11. Bake for another 5–7 minutes, until the bottom is set and golden brown. Cool completely before filling.
12. Store unbaked dough disks well wrapped in the fridge for up to 2 days, or in the freezer for up to 2 months.