Basic Tart Crust
Yield: Makes 2 single crusts Prep 15 mins Cook 1 hr 20 mins
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup very cold unsalted butter, cut into pieces
- 1 egg yolk
1. In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
2. Turn dough onto a sheet of plastic wrap and form into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 min.
3. On a floured surface roll dough until its 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of your hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 min.
4. For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 min. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 min more. Cool completely, then remove from tart pan.
TipCheese And Herb Crust Variation For Tomato Tart
- Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 tsp chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.