When making this recipe, keep in mind that the dough needs to rest both before and after it is rolled out. This will ease the rolling process and prevent the crust from shrinking once it is in the oven.
- 1 ½ cups (7 ½ ounces) all-purpose flour
- ¼ cup (1 ¾ ounces) granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup (4 ounces) cold unsalted butter, cut into ¼-inch cubes
- 2 tablespoons heavy cream
- 1 egg yolk
Put the flour, sugar, and salt in a bowl and stir to combine. Add the butter and, using either your hands, a pastry blender, an electric mixer, or a food processor, work the butter into the flour mixture until it resembles coarse cornmeal. Lightly beat the cream and egg yolk together, then stir into the flour mixture with a fork. Mix just until the dough is blended and comes together into one mass. Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for 1 hour.
To roll the dough out for a 10-inch tart pan, place the disk on a lightly floured surface and, using even pressure, roll out toward the edge, turning the dough every few strokes to shape a circle and prevent the dough from sticking. Roll the dough into a 12-inch circle about 1⁄8-inch thick.