Rich Tart Crust

Cindy's note: This is from Epicurious.

1 1/2 cups all-purpose flour
2 T. sugar
1/4 t. salt
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
2 T. whipping cream
1 large egg yolk

Blend flour, sugar and salt (in a processor or bowl). Add butter and cut in (using on/off turns on processor, or using a pastry blender if doing it by hand) until mixture resembles cornmeal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Piece crust all over with fork; freeze 30 minutes.

Preheat oven to 375 degrees. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan.

Categories: Desserts
May 01, 2005

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