Makes one 9 or 10-inch tart shell
Originally from December 2013 on my old blog
This recipe is so easy and can be used for any tart dessert. Just throw some ingredients in a mixer, press it in the pan, poke it with a fork, and bake! Could not be any easier. It makes a perfectly crispy and delicious tart crust.
You could fill this tart with fruit, chocolate, ice cream, peanut butter, frosting, whatever. It’s just a cute little cookie base; which direction to take it is up to you.
I used this recipe for my Bittersweet Chocolate Tart with Raspberries, which I’ll be posting next. Check it out!
~10 tablespoons (1 ¼ stick) butter, softened
~1/3 cup sugar
~1 teaspoon vanilla extract
~1 large egg yolk
~1 1/3 cups flour
Combine the butter, sugar, and vanilla in the bowl of an electric stand mixer (or mix yourself). Beat with the paddle on medium speed until whitened, about 5 minutes, or with a spatula, some elbow grease, and some patience. Add the egg yolk and continue beating until it is absorbed and the mixture is smooth. Using a large rubber spatula, incorporate the flour.
Scrape the dough from the bowl onto a floured work surface and shape the dough into a rough cylinder. Take out your tart pan, whether 8 or 9 or 10 or 11 inches, and place the cylinder onto the middle of it. Using your fingers, gently press down the dough and push it until it covers the entire bottom. Continue to push and press with your fingers so that the dough reaches up all the sides of the tart pan. Try and make the thickness as even as possible all over.
Cover the pan with plastic wrap or slide it into a big Ziploc bag and close securely. Refrigerate the formed crust for at least 1 hour and up to 2 days.
About 20 minutes before baking, set an oven rack in the middle of the oven and heat to 350 F. Use a fork to pierce the bottom of the chilled tart at 1 inch intervals to keep it from puffing up when baking.
Bake the tart shell until golden, 20 to 25 minutes. Check occasionally after it has been baking for 5 minutes. If large bubbles appear on the bottom of the crust, slide the pan out of the oven and quickly pierce the bubbles with a fork to flatten them. When finished baking, cool the tart on a rack.