Fruit Tart Dough

By LoriCaputo

Ingredients

• 125 grams butter
• 250 grams flour
• 2 tbs. sugar
• 2 yolks
• 2 - 4 tbs. water or milk
• 1 egg white

Preparation

Step 1

Cut the butte rinto pieces and rub into combined flour and sugar. Add the yolks and just enough sugar to bind. Wrap and chill 1 hour.

Roll dough and lay onto a 13 inch tart pan, pat into place and press into the sides. Prick with a fork and bae at 400 degrees for 10 minutes. Remove from the oven and brush with egg white to seal and prevent sogginess.

Return to oven 5 - 10 minutes, or until lightly colored.