Ingredients: For a 9-10″ tart, serving 8 people
1.5 cups all-purpose flour
1/4 cup granulated sugar
1/8 tsp salt
8 tbsp (1 stick) very cold unsalted butter, cut into 1/2″ pieces
1 chilled egg yolk
2 Tbsp chilled heavy cream (or use 2 tbsp chilled water)
Fire up the oven to 425 Deg F before you start on the dough.
1. Combine flour, sugar and salt in a food processor and pulse a few times (10 sec pulses each time) to mix.
2. Add the butter and pulse until the mixture resembles coarse meal (the ‘peas and crackers state’).
2. Beat the egg yolk and cream (or water) together. Add to the flour mixture and pulse until the dough holds together when squeezed (make sure to test the dough every 10-15 secs for this).
4. Knead the dough out on a lightly floured surface a few times until it comes together in a ball. It takes a bit of patience and faith at this step but trust me, a nice ball it will turn into, though rady to fray at the edges.
5. Shape into a 5″ disk, wrap with plastic wrap and refrigerate for 30-60 minutes.
6. On a floured surface, roll out the dough into an 11-12″ round. The edges will fray but that is fine. And if any dough breaks away, just piece it together using your fingers.
7. Transfer to a the tart pan, carrying the dough in both your hands and giving it a little slack when placing in the fdish. Press the sides lightly into the grooves and trim the edges to make them flush with the rim. (Like earlier, if the dough starts to break, just piece it together in the dish.)
8. Line the pastry with parchment paper, fill with pie weights (or dried beans or rice) to act as a deterrent from the pie sweeling and bake for 5 minutes.
9. Reduce the oven temperature to 350ºF. Remove the pie weights and parchment paper and, using a fork, poke holes in the bottom of the crust (make sure the holes touch the bottom of the tart pan so that the gases may escape through them). Bake until the crust is golden, 15 to 20 minutes or more ( be careful to ensure the crust does not turn too brown). If you find the tart swelling, take it out of the oven and poke in the holes again, as well as tap the swollen parts down. Transfer to a wire rack and let cool completely.
10. You are now ready to fill in the tart. This recipe can also be used to make pies. Also, this recipe can be doubled or more to make extra dough and freeze it upto a month.