Sweet Tart Dough
This dough can be rolled or pressed into a 10 or 11 inch tart pan. Easily doubled, though do not make more than a double batch in a food processor.
Prep Time15 mins
Total Time15 mins
- 1 1/2 cups all-purpose flour
- spoon flour into a dry-measure cup and level off
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons 3/4 stick cold unsalted butter, cut into 8 pieces
- 1 large egg
- 1 large egg yolk
- 1 tablespoon water
Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
Add the butter and pulse repeatedly until the butter is finely mixed into the dry ingredients - you do not want any visible pieces of butter.
Add the egg, egg yolk and water. Pulse repeatedly until the dough forms a ball.
Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch thick. Wrap the dough in plastic and refrigerate it if not using immediately.
When you're ready to place dough in the tart pan: Place the dough on a floured work surface, dust it lightly with flour, and knead for about 15 seconds, squeezing and folding it over on itself so that it becomes malleable but remains cool. Shape the dough into a disk.
Start rolling the dough by rolling away from you to the far end and back again without rolling over the ends. Use a firm but gentle pressure - pressing too hard might cut right through the dough. Turn the dough 45 degrees as before and roll again. Continue turning and rolling until the dough is the desired size. As you roll, don't forget to add pinches of flour as needed. For a 1-inch deep tart pan, the dough should be rolled about 3 inches larger than the diameter of the pan.
This dough will most likely come apart in places as you place it in your tart pan. That is fine. Just pinch breaks and smooth together. This dough is very forgiving.
Continue pressing with your finger tips until evenly pressed into pan and up the sides.