Sweet Tart Dough
List of Ingredients
1 cup plus 1 tablespoon powdered sugar
1 3/4 cup flour
pinch of salt
9 tablespoons unsalted butter, softened
1 large eggRecipe
Sift together the powdered sugar, flour and salt into a bowl. Place the butter in a food processor and process till smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just till the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it in two.
Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough can be well-wrapped and frozen for up to one month.
Let the dough stand at room temmperature for 30 minutes to soften. Lightly butter 2 (9-inch) fluted tart pans with removable bottoms.
Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin and roll it ou into a rough 12-inch circle. Roll the dough up onto the rolling pin and gently unroll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the botom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells ca be refrigerated for up to 24 hours.)
To prebake the tart shell: Preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells witht the foil, buttered side down, and filll with dried beans, rice or pie weights.
Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8-10 minutes longer, till evenly golden brown. Cool completley on a wire rack. Makes 12 seperate servings.
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