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; 177 grams), unbleached all-purpose flour; 2/3 cup (2 2/3 ounces; 75 grams), 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 America's Test Kitchen TV

Desserts or Baked Goods

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 hours, plus 2 hours chilling and 30 minutes freezing

has video

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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