Sweet Tart Crust

Ingredients

• 1 ¼ cups all-purpose flour, plus more for rolling
• ½ teaspoon salt
• 2 tablespoons sugar
• 10 tablespoons (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
• 3 tablespoons ice water, plus more if necessary
• 1 egg yolk

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    869 calories; 60 grams fat; 37 grams saturated fat; 2 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 10 grams protein; 244 milligrams cholesterol; 595 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes enough for an 8- to 10-inch tart

Preparation

1. Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
2. Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
3. Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

20 minutes, plus time to rest