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Sweet Tart Pastry Crust




Source of Recipe


Chicago Tribune


List of Ingredients




1/8 t salt
1/4 C sugar
2 extra large egg yolks
1/2 t vanilla extract
6 T unsalted cold butter
1/1/4 C flour

Recipe



1) Place all ingerdients EXCEPT flour in bowl of food processor
Process using 4 one second PULSES
Add flour, process with seven 1-second PULSES, untildough begins to clump but doesn't form a ball.
2) Work dough on the surface of a floured surface. Work until with heels of hands until the dough is not longer sticky.
Form into ball, wrap and chill for 2 hours.
3) Remove from fridge and allow to slightly soften before rolling.
Place on lightly floured surface. Roll from center to edges.
Roll out 1 1/2" larger that tart pan.
4) Transfer to tart pan, ease into place, molding dough to sides of pan with fingers. Trim dough even with sudes of tart pan.
Can be made ahead of time.