Sweet Tart Pastry Recipe

1      Reviews by:    Alma Williams   Sweet Tart Pastry Recipe is quite suitable for delicate tart shells but is not sturdy enough for a double-crust pie using flour, sugar, egg yolks, vanilla and butter in making this tart pastry recipe. 835

INGREDIENTS

• For a 9 1/2- by 1-inch tart band or tin:
• 1 1/4 cups flour
• 1/8 teaspoon salt
• 1/4 cup sugar
• 2 extra-large egg yolks
• 1/2 teaspoon vanilla extract
• 6 tablespoons cold unsalted butter
• For a 10-inch scalloped tart band or a 10- by 2-inch tart tin:
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/3 cup sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup cold unsalted butter

DIRECTIONS

• Sift flour onto work surface; make a well in the center. Place salt, sugar, egg yolks, and vanilla in center; mix with fork to dissolve sugar in yolks.
• Pound butter with rolling pin to soften; add to yolks; mix butter with yolks, using fingertips or fork.
• Using a dough scraper or pastry blender, gradually work flour into yolk mixture with a cutting motion to make coarse crumbs.
• Gather crumbs into a rough mound. Work small portions of the dough against the work surface with the heel of your hand (pushing away from you). When pieces of dough are pliable and peel away from surface in one piece, press into a ball.
• Wrap well and refrigerate 2 hours or until firm.