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Fill this crust with Pastry Cream to make a great Fruit Tart. 1 2/3 cups flour
1/4 cup superfine sugar
1/2 tsp salt
10 TBSP unsalted butter, chilled
2 egg yolks
1 tsp vanilla
2 tsp cold water In food processor combine flour, sugar and salt; process until thoroughly mixed. Cut butter into 1/2 TBSP pieces. While pulsing drop butter one piece at a time through the feed tube.
Combine egg yolks, vanilla and water, stir. While food processor is running drizzle mixture through the feed tube. Continue processing until the dough forms a ball. Remove from food processor and form dough into a disc. Wrap in plastic and chill at least 1 hour.
Preheat oven to 425°F. Remove dough from refrigerator. When dough warms up enough to bepliable (do not allow to come to room temperature) place between 2 large sheets of plastic wrap. Roll dough into a 10 inch circle. Peel off top layer of plastic. Place dough, plastic wrap side up, in a 9 inch tart pan. Remove remaining shhet of plastic. Gentle ease dough into bottom and up sides of pan, patching any tears. Form double thickness of dough around edge. With rolling pin roll away any excess dough from edge.
Line tart with foil and weigh down with uncooked beans or pie weights. Bake for 8 minutes, gently prick bottom of crust in several places with a fork. Bake 8-10 minutes longer until edges are light brown.
Cookbook Section: Desserts / ID: 168
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