A richer, sweeter pastry than that used for most American pies (though it can be employed successfully for same). The food processor makes quick work of it, and if you chill the dough before rolling, you should have little trouble handling it, even on your first try.
Recipe information
Yield
makes enough for one 8- to 10-inch tart
Ingredients
Preparation
Step 1
Combine the flour, salt, and sugar in 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 overprocess). Add the egg and process for another few seconds.
Step 2
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 two 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 or freeze for up to a couple of weeks.)
Step 3
Sprinkle a countertop with flour and put the dough on it; sprinkle with 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.
Step 4
When the diameter of the dough is about 2 inches greater than that of your tart pan, drape it over the rolling pin and move it into the pan. Press the dough firmly into the pan all over. Refrigerate for about an hour before filling (if you’re in a hurry, freeze for 30 minutes or so).
