Basic Tart Dough

By LRay

Bon Appetit, November 2014, page 123.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

NUTRITIONAL INFORMATION
Calories (kcal) 1190 Fat (g) 77 Saturated Fat (g) 45 Cholesterol (mg) 375 Carbohydrates (g) 102 Dietary Fiber (g) 3 Total Sugars (g) 14 Protein (g) 22 Sodium (mg) 1250

Ingredients

• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour, plus more for surface
• 6 tablespoons chilled unsalted butter, cut into pieces
• 1 large egg, beaten to blend

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.