This dough is cookielike and sturdy, and it doesn’t need to be weighed down with pie weights for prebaking. But best of all, it’s pressed into the tart pan, so there’s no need for rolling.
Recipe information
Yield
one 9-inch (23-cm) tart shell
Ingredients
Preparation
Step 1
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until just smooth, about 1 minute. Add the egg yolk and mix for 30 seconds on low speed. Add the flour and salt and mix just until the dough comes together in a smooth, homogeneous mass. Don’t overmix. Pinch off a jelly bean–size piece of dough, wrap it in plastic wrap, and set aside.
Step 2
Place the remaining dough in the center of a 9-inch (23-cm) tart pan with a removable bottom. Use the heel of your hand to press the dough evenly across the bottom of the pan; try to get the dough as smooth as possible. Use your fingers to press the dough up the sides and to the rim of the pan; make sure that the dough is not too thick in the corners.
Step 3
Freeze the dough-lined tart pan until the dough is firm, at least 1 hour.
Step 4
Preheat the oven to 375°F (190°C).
Step 5
Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork. Bake the tart shell on the baking sheet for 7 minutes, then check if the bottom has puffed up; if it has, gently press it down with the back of a metal spatula. Continue baking until deep golden brown, 15 to 20 minutes more.
Step 6
Remove from the oven. While the tart shell is hot, if there are any large fissures, pinch off small pieces of the reserved unbaked dough, and use your fingertip to gently smooth them into the cracks until the cracks are filled. (There’s no need to bake longer as the heat from the still-warm tart shell will firm it up.)
Storage
Step 7
Tart dough can be frozen for 1 month, either formed into a disk or pressed into the tart pan. The tart shell needs to be used the day that it’s prebaked, so don’t bake it until you need it.
