12 ounces of dough, to fill a 9-inch tart mold
This dough is one I use for dessert tarts formed in a shallow tart mold. It has a delicate, cookie-crumb texture (with lightness from the baking powder) and great buttery taste. And it takes no time to make in the food processor.
This recipe gives you just the right amount of dough to form into a 9-inch tart shell—multiply the formula if you are making a larger tart.
- 1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt (2 pinches)
- 2 tablespoons sugar
- 9 tablespoons cold butter (1 stick + 1 tablespoon)
- 2 egg yolks
Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt, and sugar. Process for a few seconds, to mix the dry ingredients.
Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten to twelve times, in short bursts, 20 to 30 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.
Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbs- it won’t form a single mass. Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.
Let the chilled dough sit at room temperature for 10 minutes or so before rolling. Thaw frozen dough completely, preferably in the refrigerator, before using.