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, unbleached all-purpose flour; 2/3 cup, 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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Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

Desserts or Baked Goods

Dessert Pies

Tarts

Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to handle.

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

TIME1¼ hour, plus 2 hours chilling and 30 minutes freezing

WHY THIS RECIPE WORKS

For our sweet tart pastry recipe, we found that a single egg yolk and a tablespoon of cream gave the dough the necessary richness. Confectioners’ sugar produced a melt-in-your mouth texture in this recipe, which is formally known as pâte su...

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