Makes 1 pound 8 ounces
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 3/4 cups all-purpose flour
Directions
- Cream the butter and sugar together in a mixer fitted with the paddle attachment, about 5 to 10 minutes or until pale in color.
- Add the egg and continue beating for 5 more minutes; scrape down the sides of the bowl as needed.
- Switch to the lowest speed on the mixer and blend in the flour; mix until a soft paste is formed (do not over mix). Remove from the bowl and shape into a flat, 1-inch-thick slab. Wrap it in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes.
- Once the slab has chilled completely, remove from parchment or plastic and carefully begin rolling out to desired shape on a flour-dusted work surface. Do not let the dough reach room temperature or it will stick to both the work surface and the rolling pin. When the dough nears room temperature, it will begin to stick slightly to the work surface; at this point chill the partially rolled dough until it reaches a stiffer, more workable consistency. Repeat this process until the dough reaches the desired forming shape.
Chef's Note: This recipe makes enough for two tarts. If you have dough leftover, wrap it tightly in plastic wrap and freeze it.
