Favorite Tart Pastry

This is the recipe I use for sweet tarts requiring a rich short crust. It can be made by hand or with a food processor and makes enough dough for an 11" tart. If making a smaller tart be sure you still roll the dough out to an 1/8" thickness. This recipe cannot be halved successfully. If at any time the dough becomes unworkable, refrigerate until it is chilled. The best results are obtained by working, as much as possible, with chilled dough.

• Ready In: 20 mins
• Yields: 1 11" tart crust

Ingredients

• 2  cups all-purpose flour
• 1  cup  chilled butter, cut into 1/2 inch pieces
• 1  egg
• 1  tablespoon heavy cream
• 1  tablespoon lemon juice
• 1  teaspoon sugar
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 375°.
2. Place all ingredients in a food processor and process until a ball starts to form.
3. To make by hand: thoroughly cut chilled butter into flour, rechill if needed; add remaining ingredients and mix well.
4. On a floured surface, roll dough out to a 12" circle, 1/8" thick; fold dough over the rolling pin, lift and place the dough in the tart pan.
5. Using your fingers, push the dough into the corners; run the rolling pin over the top of the pan to cut off the excess dough; prick the bottom and sides with a fork and bake 8-10 minutes.