Basic Tart Dough
(from justbringmesugar’s recipe box)
Source: Anthony Bourdain's Les Halles Cookbook
Categories: Pie Crust
Ingredients
- 1 cup pastry flour
- 1/2 cup butter
- 1 eggs
- 1/2 cup sugar
- a few drops of vanilla extract
Directions
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Sift or sieve the flour into the large bowl.
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In the bowl of the electric mixer, cream the butter (whipping on medium speed).
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Turn the butter into the bowl with the flour and quickly mix the two ingredients, using the wooden spoon.
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Make a well in the center of the mixture and add the egg, sugar, and vanilla. Use the pastry cutter or two knives to combine the mixture into a dough. Roll it into a ball, wrap in the plastic wrap, and let sit in the refrigerator for 1 hour.
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Once you are ready to use the dough, remove it from the refrigerator, unwrap and press the dough down with the heel of your hand to flatten it.
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On a floured work surface, use a floured rolling pin to roll the dough out to the desired thickness.
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Working from the center of the dough, use short, quick strokes with the rolling pin to get your dough to the desired thickness-generally about 1/4 inch thick for most pies and tarts.
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Transfer to the pan and using delicate pressure, pat the dough into the corners of the pan.
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Once you are satisified that the dough is truly lining the pan, either fold over or cut away the excess dough.