Sweet Tart Dough
From Cherrapeño

Adapted from Baking: From My Home to Yours by Dorie Greenspan

8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.

Turn out onto a lightly floured work surface and roll it out to fit your tart tin. I like to prick the pastry lightly with a fork.

Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

Note: Dorie recommends pressing the dough evenly into the tin - I prefer rolling the pastry out with a rolling pin, as I get a more even sheet.