Print
Ingredients
175 g all-purpose flour
50 g sugar (granulated or powdered; see note)
1.5 g (1/4 teaspoon) fine salt
117 g (1 stick) unsalted butter, cut into 8 pieces
1 large egg yolk
2.5 ml (1 teaspoon) vanilla extract
7.5 ml (1/2 tablespoon) milk
Directions
- Mix the flour, sugar, and salt in a stand mixer with the paddle attachment.
- Add the butter. Mix on speed 2 until the butter is about the consistency of breadcrumbs.
- While the butter is mixing, mix the egg yolk, vanilla, and milk together.
- Slowly add the egg mixture to the butter/flour. Mix on speed 2 until the dough starts to come together in clumps, about 1 minute.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- To bake, remove from the refrigerator. Beat with a rolling pin to make the butter more malleable.
- For powdered sugar crust: roll to about 4-6 mm (1/6-1/4 inch) thick. Gently move to 8-10″ tart pan. For granulated sugar crust, carefully press into 8-10″ tart pan. For both types of sugar, make sure that the tart goes to the edges. Carefully trim any dough over the top of the tart pan.
- Line with parchment paper or aluminum foil, and fill with pie weights, making sure they go to the edges of the bottom of the pan. Fold the sides of the paper/foil over the top so that the crust is covered.
- Refrigerate for at least 30 minutes. In the last 15 minutes of the refrigeration, preheat the oven to 350º F.
- Bake for 12-15 minutes, until the crust is just starting to lightly brown. If using for a non-baked tart, remove the lining/pie weights, prick the bottom with a fork, and return to the over for 8-10 more minutes, until the bottom is golden brown. Cool on a rack to room temperature. Carefully remove the tart pan sides and bottom. If using for a baked tart, cool slightly before adding filling and bake according to instructions for the baked tart.
*Note: using powdered sugar makes the crust slightly easier to roll out.