Sweet Buttery Tart Crust

Ingredients:

• 1 2/3c All Purpose Flour

• 1/4 c. Bakers Sugar

• 1/2 tsp Salt

• 10 Tbs Unsalted butter

• 2 Egg yolks

• 1 tsp Vanilla extract

• 2 tsp Cold water

Instructions:

1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl then cut into the mixture until it resembles course meal.

2. Stir egg yolks, vanilla and water together, and add to the flour butter mixture with a fork. Should only take 30-45 seconds. Shape into a ball.

3. Place the ball on a pastry board and with the heel of your hand, smear about 1/4 c in each direction to form 6-8 in each direction. Scrape into a ball and chill 2-3 hours

4. Quickly, roll out dough between sheets of wax paper to about 12-in round

5. Line a 9 in false bottom tart pan with the dough. press to fit sides. Trim edges to 3/4 in from top. fold edges over to inside and press into place with fingers. Chill.

6. Preheat oven to 425°

7. Cover dough with aluminium foil and pie weights. Bake for 8 min. Remove foil and weights. Poke bottom with fork in several places. For a partially baked shell return to oven for 3-4 min longer, For a fully baked shell return to oven for 8-10 min longer until edges are light brown.

Notes:

Source: Silver Palate Cookbook