Pastry, Sweet (1 10-inch tart crust)

By MarieR

Southern Living Cakes an Pies, Special Collector's Edition, June 2014, Page 51.
Tip: this soft and crumbly pastry is really a shortbread cookie dough, so instead of rolling it out, just press it into the pan. Has a buttery, cookie-like texture.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 Tbsp water

Preparation

Step 1

1.Beat butter and sugar at medium sped with an electric mixer until fluffy. Ad flour and salt; beat at low speed just until combined. Add eg yolks and 1 Tbsp. water; beat at low speed until dough forms a ball and pulls away from sides of bowl. Shape into a 7-inch log. Cover and chill for 1 hour.
2.Preheat oven to 400 degrees F. Cut dough log into 1/4-inch-thick slices in a single layer over bottom and up the sides of a 10-inch tart pan with removable bottom. Press slices together, an press into fluted edges. Fold any excess dough over outside of pan, an pinch to secure to pan. (This will keep dough from sliding down pan as it bake.) Prick dough generously with a fork.
3. Bake at 400 degrees F. for 17 minutes or un till lightly browned. Remove from oven to wire rack to cool; cool completely (20 minutes)