Prep 8 mins
Cook 25 mins
This is a great crust. It has a nice texture to it and an excellent taste. It's also quite easy to prepare. I froze the butter before using it.
- 1 1⁄2 cups all-purpose flour (7 oz)
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 10 tablespoons cold unsalted butter, cut into pieces
- 2 egg yolks, plus more as needed
- 3 tablespoons ice water, plus 1 T if needed
- Combine the flour, salt, and sugar in a food processor. Pluse once or twice.
- Add the butter and process about 10 seconds until the mixture looks like cornmeal.
- Add the egg yolks and process another few seconds.
- Place the mixture in a bowl and sprinkle 3 T of water over it. Gradually gather the mixture into a ball. Add more water if the mixture is dry.
- Flatten into a disk, wrap in plastic, and freeze the dough for 10 minutes (or refrigerate for at least 30 minutes).
- Roll the dough between two sheets of plastic wrap - both sides sprinkled with flour.
- Roll from the center out. Add a little flour if it seems very sticky at first. But if it becomes sticky while you're rolling, put it back in the refrigerator for a few minutes.
- When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough into the pan.
- Before filling, freeze the dough for 20 minute or refrigerate for 1 hour.
- Bake as directed in the recipe.
- Or if not so directed, preheat the oven to 425 degrees. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with beans, rice (I used quinoa). Bake 12 minutes. Remove from the oven, reduced heat to 350 degrees and remove weights and foil. Bake another 10-15 minutes or until crust is golden brown. Remove and cool on a rack.
Absolutely wonderful. Loved the 'shortbread' taste. This pastry was nice and flaky, but firm enough to hold up. This is ideal for your finest filling. Thanks Reddyrat for sharing your very special recipe. Made for Spring PAC 2009