Sweet Pastry Shell
- Yield: Makes one 12-inch tart shell
Source: Martha Stewart Living, September 1997
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 1 cup cold (2 sticks) unsalted butter, cut into small pieces
- 1 scant cup confectioner's sugar
- 3 egg yolks
In a food processor, combine flour, salt, and butter; pulse until mixture resembles coarse breadcrumbs. Add sugar and egg yolks; pulse until dough comes together. Turn dough out on a piece of plastic wrap, form into a ball, wrap, and chill for at least 1 hour.
Preheat oven to 375 degrees. Place a fluted 12-inch tart pan with a removeable bottom on a baking sheet. Coarsely grate chilled pastry into pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up sides of pan; do not let pastry warm. Chill again for at least 30 minutes.
Line shell with parchment paper and pie weights. Bake until lightly browned, 20 to 25 minutes. Allow shell to cool before filling, and remove pie weights.