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Sweet Tart Pastry
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Delicate pastry made with unsalted butter, flour, sugar, salt, egg, and vanilla. Perfect for filling with your favorite pie filling.
Ingredients:
  • 1.5 cups all-purpose flour
  • 3 tablespoons white sugar
  • 0.25 teaspoon salt
  • 0.66666698455811 cup unsalted butter, cubed
  • 1 egg, beaten
  • 0.5 teaspoon vanilla extract
Instructions:
  • Combine the flour, sugar, and salt by sifting them into a bowl.
  • Mix butter into flour until it resembles coarse meal with some pea-sized butter pieces by using your fingertips to rub the fat into the flour mixture.
  • Spread the crumbs on a cool surface and shape them into a mound with a well in the center. Combine the egg and vanilla, and pour into the well. Use a fork to gradually incorporate the crumbs into the egg mixture. Once all the crumbs are added, gently mix with a pastry blender until large clumps form. Form the mixture into a mound again.
  • With confidence and finesse, gently push 2 - 3 tablespoons of the dough at a time with the heel of your hand, creating 6 to 8 inch sweeps. This will seamlessly combine the fat and flour, enhancing the crust's delicate texture. If your hand starts to get sticky, simply dust it with flour as necessary. Keep repeating this process to work all the dough, shaping it into a mound. Repeat this enjoyable procedure 2 more times.
  • Once you've repeated the process three times, lightly flour your hands. Gently knead the dough 5 or 6 times until smooth. Shape it into a 5-inch disk, dust lightly with flour, score with the side of your hand, cover with plastic wrap, and refrigerate for 20 minutes before molding. Be sure not to over-chill the dough; it should be easy to roll out. If it gets too firm, allow it to soften at room temperature.
  • Roll out the dough to 1/8 inch thickness. Lift the rolled dough over a rolling pin, positioning it 4 inches from the top. Gently roll the dough towards you. Place the pastry over an ungreased tart pan, leaving about 1 1/2 inches of dough hanging over the edge closest to you. Unroll the pastry into the pan, moving the pin away from you. Quickly lift the overhang into the pan to avoid the sharp edge cutting the dough. Keep a finger pressed against the barrel of the rolling pin to prevent slipping.
  • Take small portions of the dough and shape them into the crease of the pan, trimming any extra pastry from the top edge. Chill the pastry in the refrigerator or freezer for up to 30 minutes. In a piece of tin foil measuring 18 inches, create a buttered circle that is 2 inches larger than the size of the pan. Place the foil in the pan with the buttered side facing down. Press the foil firmly against the sides of the pan using your hand.
  • 1. Preheat oven to 425 degrees F (220 degrees C) and place the shelf in the lower third of the oven. 2. Fill a pan with dried beans or baking nuggets to cover the surface without overfilling. 3. Bake the pastry shell on a shallow pan with edges for 15 to 18 minutes until the sides start to brown. 4. Remove the pan from the oven and let it sit for about 30 seconds. Gently take out the foil and beans. 5. Lower the oven temperature to 375 degrees F (190 degrees C) and bake the crust for an additional 3 to 5 minutes until golden. 6. If the bottom of the pastry puffs up, gently tap it with the bottom of a fork to release the air, being careful not to break the crust. 7. Allow the crust to cool completely before filling.

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