SWEET TART CRUST

Sweet Tart Crust image

Provided by Mark Bittman

Time 20m

Yield Makes enough for an 8- to 10-inch tart

Number Of Ingredients 6

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
3 tablespoons ice water, plus more if necessary
1 egg yolk

Steps:

Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 111 milligrams, Sugar 3 grams, TransFat 1 gram