Basic Tart Dough
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INGREDIENTS 1 egg yolk
2 tablespoons very cold water
1 teaspoon vanilla extract
1-1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubesIn a small bowl, stir together the egg yolk, water and vanilla; set aside.
TO MAKE THE DOUGH BY HAND - In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than the size of small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
TO MAKE THE DOUGH IN A STAND MIXER - Fit mixer with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than the size of small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8-inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart pan or larger tartlet pans. If using a rectangular tart pan, cut out a rectangle 2-inches larger on all sides of the pan.
Makes enough dough for
one 9-1/2-inch tart
six 4-inch tartlets
one 13-3/4-inch x 4-1/4-inch rectangular tartNUT DOUGH VARIATION - Add 2 tablespoons ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
NOTE - The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.