No-Fail Tart Crust

Use this no-fail tart crust whenever you're craving a flaky pastry. You can dress it up for the different seasons by sprinkling it with cheese, herbs, nuts, or spices.

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  • Makes: 1 crust
  • Hands On: 10 mins
  • Total Time: 30 mins

No-Fail Tart Crust

Directions

  1. Preheat oven to 450 degrees F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
  2. In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.
  3. Crumble to distribute evenly in an 118-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 129-inch rectangle. Transfer dough to pan. Press into corners; trim excess.)
  4. Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350 degrees F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.
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