Pâte Sucrée Crust
- 85g Unsalted Butter, cold
- 150g Bleached All-Purpose Flour
- 1/8 tsp Fine Sea Salt
- 37g Turbinado/Sugar in the Raw
- 1 Large Egg Yolk (19g)
- 29g Heavy Cream, cold
- Cut the butter into 1/2 inch cubes and refrigerate until ready to use.
- Whisk together flour and salt.
- In a food processor, process the sugar until fine.
- Add the cold butter cubes and pulse until sugar disappears.
- Add the flour mixture and pulse until the butter is no larger than peas.
- Mix the egg yolk and cream then add it to the food processor.
- Pulse about 8 times until the dough is crumbly.
- Cover in plastic wrap and form into a 6in disc. If there are visible pieces of butter then knead with the heel of your hand – or else it might cause holes in your crust.
- Chill for 30 minutes.
- Roll out into a circular shape that’s at least 12 inches in diameter. Do this over plastic wrap and use a bit of flour if things stick or else you will have to re-chill before trying again.
- Use your rolling pin to transfer to a 9 inch tart pan with a removable bottom.
- Use your finger or rolling pin to remove excess dough. Use excess to patch holes if you accidentally make any during transfer.
- Cover with plastic and freeze for at least 1 hour.
- 20 minutes before you intend on baking your crust, preheat the oven to 425°F.
- Place parchment paper over your crust and pour in rice or beans over the top to weigh it down.
- Bake for 5 minutes.
- Lower temperature to 375°F and bake for 15 minutes.
- Remove weights.
- Line the edges with foil and bake for another 5 – 10 minutes until pale gold.
- Cool the tart before use. Freeze it if not using immediately.