Sweet Tart Pastry

Name: Sweet Tart Pastry
Yield: Makes one 9- to 9 1/2-inch tart shell
Ingredients: 1 , large egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups (6 1/4 ounce), unbleached all-purpose flour; 2/3 cup (2 2/3 ounces), confectioners' sugar; 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick, very cold), cut into twenty-four 3/4-inch cubes; 1 tablespoon, unbleached all-purpose flour for dusting

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Desserts or Baked Goods

Tarts

SERVESMakes one 9- to 9 1/2-inch tart shell

TIME1¼ hours, plus 2 hours chilling and 30 minutes freezing

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WHY THIS RECIPE WORKS

The problem with most tarts is the crust—it’s usually either too tough or too brittle. While regular pie crust is tender and flaky, classic tart crust should be fine-textured, buttery-rich, crisp, and crumbly—it is often described as being ...

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