2000s Recipes + Menus
Sweet Pastry Dough
Makesenough dough for 1 (10- to 11-inch) tart
- Active Time:15 min
- Start to Finish:1 1/4 hr
November 2003
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 1/2 tablespoons ice water
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Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
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Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.
Cooks' note: Dough can be chilled up to 2 days.
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