Tart Crust

By KSmitherman

Ingredients

• INGREDIENTS:
• Basic Tart Crust
• Your guests will go crazy over this irresistibly flaky, tender, buttery tart crust. This treasured recipe is one you'll use year after year.
• ■1 Egg Yolk
• ■3T Cold Heavy Cream
• ■1t Mexican Vanilla
• ■1T Cold Water
• ■1/2 C Cold Unsalted Butter cut into cubes
• ■1 1/4 C Unbleached AP Flour
• ■3/4 C Powdered Sugar
• ■1/2 t Real Salt

Preparation

Step 1

INSTRUCTIONS:
Using the L'Equip Stick Blender beaker add cream, vanilla, and yolk and combine.

In Bosch Food Processor place flour, sugar, and salt. Pulse 5 times. Add Butter and give about 8 pulses to mixture looks like coarse cornmeal. With motor turned on pour liquids through the top till dough just begins to form a ball. Do not over mix.

Turn out onto Pastry mat and work with your hands to form a 6” Disk. Place in refrigerator for a minimum of 1 hour before rolling. To Bake Roll out and place in tart shell. Then freeze for 30 minutes.

Bake at 375 for 15-20 minutes, until edges are beginning to brown. Remove foil and bake another 10-15 minute till bottom is cooked.