Updated: Feb 23, 2020
Once in a while you need to make a tart. They are an easy and inexpensive way to use up ingredients to make an amazing dessert. While studying in France I learned how to make this by hand but if you have a stand mixer this recipe is made in about half the time.
Prep Time: 15 minutes
Resting time: 45 minutes
1 1/4 cups All Purpose unbleached flour
1 Egg yolk
2 Tbsp. ice water
1/3 Cup Sugar
1/4 Tsp Salt
8 Tbsp. or 1 Stick of unsalted butter diced into 1/2" cubes and kept cold
Start by whisking together in a small bowl, the egg yolk, water and vanilla and set them aside.
If you are going to make the dough by hand, take out a large bowl and stir together the flour, sugar and salt. Add the cold cubed butter to the mixture and cut it into even smaller pieces, pinching some into the flour mixture until the butter is actually worked into the flour. If you're feeling brave you can cup your hands together and loosely rub them back and forth creating an abrasive action working the butter into the flour. Work fast because you want your butter to stay cold and not melt creating a greasy mess. Once the mixture of resembles something looking like coarse cornmeal you've nailed it. You don't want any butter larger than the size of a small pea that hasn't been broken up. If you feel like your butter is getting too warm and becoming soft, then put it back in the fridge for ten or fifteen minutes.
If you are using a stand mixer, place the flour, sugar and the salt into the mixing bowl using the whisk attachment. Turn the mixer onto low speed and combine the ingredients together. Slowly add your cold butter cubes into the mixer bowl and tun the speed up to medium. Let the whisk chop the butter into a coarse cornmeal consistency and then turn the machine off and switch to the mixing blade (not the dough paddle). Once the mixing blade is attached turn the mixer back on low to medium speed and slowly add the egg, water and vanilla mixture. Mix for about one to two minutes or until the dough starts to pull together.
Turn the dough out onto a lightly floured work surface, form it into a ball and form it into a disc about 1 1/2" thick. Wrap tightly with plastic wrap and place in the refrigerator to rest for a minimum of 45 minutes before using. When ready to roll the dough out let it warm up for a few minutes.