Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Every baker needs a classic tart dough. This buttery dough produces a crisp yet sturdy crust. One batch makes enough for almost any size tart pan. You can also use this recipe for quiches and any leftover dough makes great cookies
- 1 2/3 Cup Unbleached Flour
- 1/3 Cup Sugar
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter (Cold & Cubed)
- Unsalted Butter For Greasing Pan
- 1 Large Egg Yolk
- 1/4 Heavy Cream
- 1 Teaspoon Vanilla Extract
- In bowl of stand mixer combine unbleached flour, sugar, and kosher salt. Add butter. Using paddle attachment mix on low speed until butter is smaller than pea size, but not totally crumbly.
- In small-size bowl whisk egg yolk, heavy cream, and vanilla. Add mixture to flour mixture. Blend just until dough comes together and is nice and smooth.
- Form dough into disk. Wrap in plastic wrap and chill at least 3 hours and up to 4 days.
- Preheat oven to 375 degrees.
- Lightly butter tart pan. Roll dough out on lightly floured surface until 1/4 to 1/8 inch thick. Roll dough onto rolling pin and then unroll over pan. Press dough flush against bottom and sides. Use your thumb to form dough even with rim. If you have any cracks or holes, you can patch with any extra dough left.
- Place parchment paper into pan over dough. Cut to fit parchment paper to fit as needed. Fill parchment paper with pie weights or dried beans.
- Place tart shell in oven and bake 20 minutes until edges are light golden brown. Remember that each oven heats differently so be careful not to over bake.
- Carefully remove from oven and very carefully remove parchment with pie weights or beans. Place tart shell back in oven and bake for another 15 minutes until center looks dry and is starting to turn a deep golden brown.
- Remove from oven and let cool completely.
- Makes 1 ten-inch tart shell.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved