Butter tart pastry

By jenorjeff

Ingredients

• 1-1/2 cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1/4 cup (50 mL) cold butter, cubed
• 1/4 cup (50 mL) lard or butter, cubed
• 1 egg yolk
• 1 tsp (5 mL) vinegar
• Ice water

Preparation

Step 1

In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days.