Recipe for Rich Tart Pastry


1 1/2 cup flour
2 tablespoon sugar
1 pinch salt
1/2 cup unsalted butter,
1 chilled; cut up
1 egg yolk
2 tablespoon orange juice or cold
1 water; or as needed


By Hand: Sift the flour, sugar, and salt into a large mixing bowl. Cut the butter into the dry ingredients until crumbly, using your fingertips, a pastry blender, or two knives. Do not overmix. 2. Stir together the egg yolk and juice or water in a small cup. Sprinkle this liquid over the flour mixture, tossing with a fork. Add just enough water so that the dough coheres in a ball; do not make the pastry too wet. Gently flatten the pastry ball into a patty shape. Dust with flour; wrap in plastic wrap, and chill at least 1 hour before rolling out. 3. With a Food Processor: Place the flour sugar, and salt in the processor bowl and mix with several on/off pulses. Add the butter; pulse on and off until the mixtire is crumbly; do not overprocess. Stir together the egg yolk and juice or water in a small cup. Add this mixture, pulsing the machine on and off just until the dough begins to clump together (don't let it form a ball); add a few drops of cold water if needed. Transfer the dough to a sheet of plastic wrap and gently press it into a ball. Flatten the ball into a disk, flour lightly, wrap, and chill at least 1 hour before using. Makes one 9- or 10-inch tart or pie crust.

NOTES : Crisper and less flaky than the pie crust; perfect for open-face tarts. This freezes well, too.

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