- 1 1/2 cups (210 g) unbleached all-purpose flour (or type 00)
- 4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes
- 1/2 teaspoon salt
- 1 large egg, organic free-range
- 2 Tbsp cold water + 1 Tbsp if needed
By Hand method:
- Mix flour and salt in a large bowl.
- Add the cubed butter and use a pastry blender to break in the butter until the mixture has a crumbly, pebble-like texture, about the size of peas.
- Mix the egg with 2 tablespoons of the water.
- Make a well in the center of the dry ingredients and add the beaten egg mixture, mixing with a fork until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water. [Resume from point 9]
Food processor method:
- In the bowl of the food processor, pulse the flour and salt to combine thoroughly.
- Add the cubed butter and pulse until the butter forms irregular chunks about the size of peas.
- In a small bowl, combine the egg yolk,and ice water and stir well together.
- Add the egg mixture to the food processor and pulse until it is partially incorporated (it doesn’t have to form a ball).
- Transfer the dough onto a work surface, pat into a ball and flatten into a disk.
- You can use it immediately, or wrap it in plastic and let it rest in the refrigerator for at least half an hour (I usually do the latter).
- After that time, take the dough out of the refrigerator. If the dough rested in the refrigerator for more than half an hour, let it come to room temperature.
- To roll out the dough, on a lightly floured board, flatten the disk with the rolling pin, turning the dough as you keep rolling, and adding additional flour only as necessary to keep the dough from sticking to the counter or the rolling pin.
- Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.
- Gently but firmly press the bottom and the edges of the pastry dough with your fingertips so that it adheres to the pan.
- Roll the rolling pin over the edges, then with a sharp knife cut the excess dough. (You will end up with some scraps, I gathered it together and made a small galette).
- Prick the bottom of the dough lightly with a fork to avoid air bubbles when baking.
- At this point, you could blind bake the tart, which means partially or fully baking the empty crust prior to filling, or, like I did for this one, fill it with your favorite filling/topping and bake it.
The dough can be be made ahead and chilled in the refrigerator for up to 3 days or frozen up for up to 2 months. To freeze, wrap the flat disk of dough well with plastic wrap. Allow frozen dough to defrost for several hours or overnight in the refrigerator. Set it out at room temperature before rolling out.