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Ingredients
- 3 1/3 cups all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 large egg yolks
- 4 to 8 tablespoons heavy cream
Details
Preparation
Step 1
1. In the bowl of a stna dmixer fitted with the paddlea ttachment, combine the flour, sugar, and salt. mix on low speed for 30 seconds. Add the butter and beat until the mxiture is the consistency of cornmeal, about 5 minutes.
2. In a small bowl, whisk together the egg yolks and 2 tablespoons of the cream. add to the flour mixture and mix until just combined. if the dough does not come together into large chunks, slowly add teh remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
3. Remove the dough from the refrigeratore and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1inch greater in diameter than the pan you are using. Drape the rolled out dough into the tart pan, gently pushing it into the bottom edges and against the pan sides to make a strong and straight shell. Trim the edges flush with the rim of the pan using a sharp knife, or roll the rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place int he freezer to firm up for 30 minutes.
4. Preheat the oven to 350 degrees.
5. To partially pre-bake the tart shell, place in the oven directly from the freezer and bake just until no longer translucent, 5 to 8 minutes.
To fully pre-bake the tart shell, bake until golden brown, about 10 minutes.
6. Transfer to a wire rack and let cool completely before filling and proceeding with the recipe. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.
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