Sweet Tart Dough (Pâte Sablée)
From Dorie Greenspan’s Baking: From My Home To Yours
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar (powdered sugar)
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
zest of a lemon (my own addition)
Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds.
Just before you reach this stage, the sound of the machine working the dough will change–heads up.
To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked.
Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust.
(Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet to bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a coking rack (keep it in is pan).
To fully bake the crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (Keep a close eye on the crust’s progress–it can go from golden to way too dark in a flash). Transfer the tart pan to a rack and cool the crust to room temperature before filling.
To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to that the rawness off the patch.
Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months I (Dorie), prefer to freeze the unbaked crust in the pan and bake it directly from the freezer–it has the fresher flavor. Just add about 5 minutes to the baking time.
Sweet Tart Dough With Nuts—
This dough has a slightly more assertive flavor than Sweet Tart Dough, but you can use the two interchangeably. For the nut dough, reduce the amount of flour to 1 1/4 cups and add 1/4 cup finely ground almonds (or walnuts, pecans, or pistachios).