Prep 5 mins
Cook 25 mins
Recipe from David Lebovitz' blog; he got it from his friend Paule Caillat of Promenades Gourmandes in Paris. He notes that it typically develops cracks, so a thin custard is probably not ideal for this shell; stick with a thick pastry cream, or chocolate ganache. Number of servings depends on the richness of the filling.
- 3 ounces unsalted butter, cut in pieces (3/4 stick)
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1⁄8 teaspoon salt
- 5 ounces all-purpose flour, by weight (1 slightly-heaping cup)
- Preheat oven to 410°F.
- In an ovensafe bowl or a pot, combine butter, oil, water, sugar and salt. Place in oven for 15 minutes, until bubbling and butter is beginning to brown around the edges.
- Remove from oven, dump in flour all at once and stir vigorously until it forms a ball which pulls away from the sides of the bowl.
- Transfer to a 9" tart pan with a removable bottom. Spread it out with an offset spatula.
- Once it has cooled enough to work with your hands, remove a small piece of dough (about the size of a small olive) and set aside. Pat the dough out using the heel of your hand, and press up the sides of the pan with your fingers.
- Dock the dough all over with the tines of a fork or a rolling docker. Bake in oven 10 minutes, or until golden brown.
- If there are any sizable cracks, use a bit of the reserved dough to patch them, smoothing the dough into the crack with a fingertip.
- Allow to cool completely before filling.