Step 1

Prepare the parchment paper: Cut the parchment paper into 8 (9- or 10-inch) rounds.

Step 2

Mix the dry ingredients: Chill your food processor’s cutting blade in the fridge for 15 minutes and fit it into the processor. Add the flour, sugar, salt, and baking powder and process in 4 (1-second) pulses to fully combine.

Step 3

Add the butter: Add half the butter and process in 2 (1-second) pulses. Add the remaining butter, process in 3 (1-second) pulses just to combine, until it looks like wet sand with some pebbles and few small pieces of butter.

Step 4

Add the eggs: Add the egg yolks and process in 2 (1-second) pulses. There will be visible pieces of butter. Add the cider vinegar and 1 teaspoon of the vodka, and process in 1 to 2 (1-second) pulses, until the dough comes together into a raggedy, messy ball with small pieces unattached. If the ball doesn’t form at all and it’s still very crumbly, add another teaspoon of the vodka and process in 1 to 2 (1-second) pulses, being very careful at this point to avoid overmixing. It barely comes together.

Step 5

Form the dough into a ball: Quickly scoop the dough onto a work surface (a cold surface is best, but if yours is not cold, just avoid warm or hot!) and turn the processor bowl over to get all of the dough out, being careful of the blade. Using your cold fingertips, form into a raggedy ball.

Step 6

Divide and shape the dough for chilling: Divide the dough into 8 equal portions. Cut a piece of plastic wrap large enough to generously wrap around 1 portion of dough. Wrap it loosely and gently pat with your fingertips into a 5-inch circle. (Be careful not to overwork or mush the dough too much because the heat of your hands and even the patting and pressing motion can melt the butter.) Cut more plastic wrap and repeat with the remaining portions of dough. Wrap the pieces tightly and refrigerate for 30 minutes.

Step 7

Roll out the dough: Dust the work surface lightly with a few pinches of flour. Remove 1 dough portion from the refrigerator, unwrap, place on the work surface, and dust the top with a pinch of flour. Let stand for 1 minute. With a rolling pin, roll the dough away from yourself, in one direction, to form an oval. Rotate the dough a quarter turn (a 90° angle) so that the long part of the oval faces you. If it sticks, lift that section carefully with a pastry scraper and throw a pinch of flour under it. Continue turning and rolling the dough 90° until you have a 1/8-inch-thick circle. If your tart pans are 4 3/4 inches wide, the dough should be about 7 3/4 inches wide; if your tart pans are 4 inches wide, the dough should be about be about 7 inches wide.

Step 8

Place the dough into a tart pan: Using the pastry scraper, gently fold the dough in half and place it in the pan, so that the fold is right in the center. Unfold the dough. Gently tuck the dough around the edge of the pan, pressing it into the ridges of the side. (Avoid stretching or pulling it and be careful not to make the walls extra thick.) Using a small, sharp knife or sharp kitchen shears, cut the overhang, leaving an edge of about 1/2 inch (the depth of the tart pan) hanging over the side. Use the extra dough to strengthen the side of the crust; fold it back into the the tart pan, pressing it gently into the side of the pan.

Step 9

Weigh down and refrigerate the dough: Line the tart shell with 1 piece of the prepared parchment. Fill with pie weights or dried baking beans, making sure that the weights are tucked evenly into the dough to hold it down.

Step 10

Repeat with the remaining dough: Roll the remaining dough portions and fit into the pans as described above. Line them with the prepared parchment and fill with weights.

Step 11

Chill the tart shells: Cover the weighted tart shells with plastic wrap and refrigerate for 30 minutes to 2 hours.

Step 12

Prepare the tart shells for freezing: When the last crust has been chilled for at least 30 minutes, remove all the tart pans from the refrigerator. Unwrap and, with two hands, gently lift out the parchment paper and pie weights. Save the weights for another time. Use the parchment to line each crust, tucking the paper into the inside ridges and the curves of the crust as much as possible. Rewrap in 3 layers of plastic wrap.

Step 13

Label and freeze the tart shells: Cut 8 pieces of masking tape, and with a permanent marker, note the date and “uncooked tart shell” and affix to each wrapped crust. Place in the freezer. They will keep for about 4 weeks for the best texture and flavor, or 6 weeks in a pinch.

Step 14

To cook the unfrozen shells: Preheat oven to 350°F. Place the parchment paper-lined, weight-filled shells on two rimmed baking sheets. Bake for 4 minutes. Remove the weights and parchment paper, using the paper overhang as a handle. Bake for 3 to 5 more minutes or until lightly golden in color. Set aside to cool.

Step 15

To cook the frozen shells: Preheat oven to 350°F. Place the frozen shells on two rimmed baking sheet. Place another 9- or 10-inch round of parchment paper or aluminum foil in each frozen tart shell, making sure there is an overhang on each side. Fill with pie weights, blind-baking beans, or rice. Bake for 4 minutes. Remove the trays from the oven, and carefully lift the weights and parchment paper, using the paper overhang as a handle. Save the weight for the next time you bake and discard the paper or foil. If the dough is puffing up, gently prick two or three times with a fork. (Don’t get crazy making holes, please.). Bake for 3 to 4 more minutes or until lightly golden in color. Set aside to cool.