Shortbread Tart Crust (Tyler Florence)

By Foodiewife

*I found, even though my oven temp was spot on, that the tart needed another 20 minutes after the first 20 was done. I went online and saw that others had the same problem so the extra time ended up being the fix. Just to make sure the crust didn't over-bake, I put foil along the edges.*

Ingredients

• 1-1/2 sticks cold unsalted butter
• 1/4 cup sugar
• 1 tablespoon confectioners' sugar
• 2 cups all purpose flour, plus more for rolling
• 1 egg white

Preparation

Step 1

In a saucepan, melt the butter until melted then remove completely from the heat to add in both of the sugars.

Mix to combine and then add in the flour. Set aside for 15 minutes to cool a little.

* Here is where the recipe calls for the dough to be rolled out. I found this to be nearly impossible as it flaked everywhere and shortcrust pastry is a pain to get rolled. I ended up pressing the dough into the 9" tart pan. Believe me, this route makes life much easier, unless you are a pastry chef and you have it all down.*

Fit the dough evenly into every nook of the tart pan and up the sides. Trim off the extras at the top and chill in the refrigerator for about 20 to 30 minutes.

Preheat your oven to 350 and put your tart shell onto a baking sheet to make it easier to get in and out of the oven. Line the shell with foil and add pie weights or dried beans and bake for about 30 minutes. Then remove the foil along with the weights/beans and coat the shell with beaten egg white. Bake for another 8 minutes or until you see a light golden color and the shell is baked through. Do not let it brown!