Sweet Tart Pastry

Recipe View 2 mins In a medium bowl, whisk together the flour, sugar, and salt until well combined. (2 minutes)

Recipe View 7 mins Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (5-7 minutes)

Recipe View 1 mins Create a well in the center of the flour mixture. In a separate small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the well. (1 minute)

Recipe View 4 mins Gradually incorporate the flour mixture into the egg mixture, starting from the edges and working your way towards the center. Mix until the dough just comes together. Be careful not to overmix. (3-5 minutes)

Recipe View 30 mins Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it forms a smooth disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)

Recipe View 15 mins Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, ensuring it fits snugly into the corners and edges. Trim any excess dough from the edges of the pan. (15 minutes)

Recipe View 2 mins Line the tart shell with parchment paper and fill with pie weights or dried beans. This will prevent the crust from puffing up during baking. (2 minutes)

Recipe View 19 mins Bake the tart shell for 15-18 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights. If the bottom of the crust appears wet, bake for an additional 3-5 minutes, or until it is dry and slightly golden. (15-23 minutes)

Recipe View 0 mins Let the tart shell cool completely before filling with your desired filling.