Prep 15 mins
Cook 0 mins
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
- 2 3⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 8 ounces unsalted butter, cold
- 2 egg yolks
- 1⁄4 cup heavy cream
- Process dry ingredients in cuisinart.
- Cube butter and add.
- Pulse until cornmeal consistency.
- Add cream and egg yolk.
- Process until dough just comes together.
- You may need to add a touch more cream.
Wonderful tart dough! Came out flaky and beautifully brown. I have found that any tart dough is difficult to work with unless it is very cold, so I rolled it between two pieces of plastic wrap, then layed it out flat in the freezer before trying to press it into the tart pan.
Easy and delicious, flaky and buttery. I used a gluten free flour mix to make a gluten free tart and it worked perfectly!
So perfect! Easy and deliciously sweet and flaky. I buttered the pie dish and this crust almost jumped out of it once baked, no sticking to the sides. I used milk for cream and added a little dash of salt, as I like it in a dough.