Sweet Tart Dough

Name: Sweet Tart Dough
Yield: 12 ounces of dough, to fill a 9-inch tart mold
Ingredients: 1 1/8 cups all-purpose flour (1 cup plus 2 tablespoons); 1/2 teaspoon baking powder; 1/8 teaspoon salt (2 pinches); 2 tablespoons sugar; 9 tablespoons cold butter (1 stick plus 1 tablespoon); 2 egg yolks

December 14, 2011

This dough is one I use for both the apricot and chocolate tarts given above and other dessert tarts formed in a shallow tart mold. It has a delicate, cookie-crumb texture (with lightness from the baking powder) and great buttery taste. And it takes no time to make in the food processor. This recipe gives you just the right amount of dough to form into a 9-inch tart shell—multiply the formula if you are making a larger tart.

Recipe notes

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