Ingredients
- 1 ¾ cups flour
- 1/4 cup confectioners sugar
- ½ teaspoon salt
- 1 1/2 sticks unsalted butter, cold, cut into 12 tablespoons
- 1 large egg yolk
- 3 tablespoon very cold water
Instructions
- Place flour, confectioner’s sugar, salt and butter in a large bowl.
- With a pastry cutter, cut the butter into the dry ingredients. Keep the butter the size of large peas. Add the egg yolk to the water in a small bowl, whisk with a fork.
- Add to the bowl, mix well with a large fork until the dough comes together. Do not over process, leave some veining of butter (this makes a crispy crust.)
- Bring the dough together into a ball with your hands, lay on a slightly floured work surface. Roll into a round for one crust, or cut into four even pieces and roll for smaller tarts.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
